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Journal Abstract Search

264 related items for PubMed ID: 25556319

  • 1. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.
    Canto AC, Suman SP, Nair MN, Li S, Rentfrow G, Beach CM, Silva TJ, Wheeler TL, Shackelford SD, Grayson A, McKeith RO, King DA.
    Meat Sci; 2015 Apr; 102():90-8. PubMed ID: 25556319
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  • 2. Proteome basis for intramuscular variation in color stability of beef semimembranosus.
    Nair MN, Suman SP, Chatli MK, Li S, Joseph P, Beach CM, Rentfrow G.
    Meat Sci; 2016 Mar; 113():9-16. PubMed ID: 26588815
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  • 3. Proteomics of muscle-specific beef color stability.
    Joseph P, Suman SP, Rentfrow G, Li S, Beach CM.
    J Agric Food Chem; 2012 Mar 28; 60(12):3196-203. PubMed ID: 22369190
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  • 4. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls.
    Canto ACVCS, Costa-Lima BRC, Suman SP, Monteiro MLG, Viana FM, Salim APAA, Nair MN, Silva TJP, Conte-Junior CA.
    Meat Sci; 2016 Nov 28; 121():19-26. PubMed ID: 27236337
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  • 5. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.
    J Anim Sci; 2008 May 28; 86(5):1191-9. PubMed ID: 18245502
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  • 6. Relative contributions of animal and muscle effects to variation in beef lean color stability.
    King DA, Shackelford SD, Wheeler TL.
    J Anim Sci; 2011 May 28; 89(5):1434-51. PubMed ID: 21183708
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  • 8. Sampling and aging effects on beef longissimus color stability measurements.
    King DA, Shackelford SD, Kalchayanand N, Wheeler TL.
    J Anim Sci; 2012 Oct 28; 90(10):3596-605. PubMed ID: 22859769
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  • 9. Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging.
    Li X, Lindahl G, Zamaratskaia G, Lundström K.
    Meat Sci; 2012 Dec 28; 92(4):604-9. PubMed ID: 22748308
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  • 10. Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration.
    Denzer ML, Pfeiffer M, Mafi GG, Ramanathan R.
    J Anim Sci; 2023 Jan 03; 101():. PubMed ID: 37184234
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  • 11. Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability.
    Hunt MC, Schoenbeck JJ, Yancey EJ, Dikeman ME, Loughin TM, Addis PB.
    J Anim Sci; 2003 Mar 03; 81(3):669-75. PubMed ID: 12661647
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  • 12. Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Eskridge K, Calkins CR.
    Meat Sci; 2020 Dec 03; 170():108232. PubMed ID: 32712347
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  • 15. Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values.
    Anderson MJ, Lonergan SM, Huff-Lonergan E.
    Meat Sci; 2014 Jan 03; 96(1):379-84. PubMed ID: 23973564
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  • 16. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE, Jenschke BE, Calkins CR.
    J Anim Sci; 2008 Apr 03; 86(4):972-81. PubMed ID: 18192548
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  • 17. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE, Hosch JJ, Varnold KA, Haack AL, Senaratne LS, Pokharel S, Beauchamp C, Lobaugh B, Calkins CR.
    J Anim Sci; 2013 Jan 03; 91(1):483-90. PubMed ID: 23100592
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