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Journal Abstract Search

209 related items for PubMed ID: 25839885

  • 1. Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age.
    Wen W, Luo X, Xia B, Guan J, Nie Y, Li L, Duan J, Suman SP, Sun Q.
    Meat Sci; 2015 Jul; 105():121-5. PubMed ID: 25839885
    [Abstract] [Full Text] [Related]

  • 2. 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; 121():19-26. PubMed ID: 27236337
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.
    Filgueras RS, Gatellier P, Aubry L, Thomas A, Bauchart D, Durand D, Zambiazi RC, Santé-Lhoutellier V.
    Meat Sci; 2010 Nov; 86(3):665-73. PubMed ID: 20659783
    [Abstract] [Full Text] [Related]

  • 5. Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage.
    Yu Q, Wu W, Tian X, Jia F, Xu L, Dai R, Li X.
    Food Chem; 2017 Aug 15; 229():769-778. PubMed ID: 28372243
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat.
    Neethling NE, Suman SP, Sigge GO, Hoffman LC.
    Meat Sci; 2016 Sep 28; 119():69-79. PubMed ID: 27136392
    [Abstract] [Full Text] [Related]

  • 8. Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed.
    Pouzo LB, Descalzo AM, Zaritzky NE, Rossetti L, Pavan E.
    Meat Sci; 2016 Jan 28; 111():1-8. PubMed ID: 26318758
    [Abstract] [Full Text] [Related]

  • 9. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere.
    Behrends JM, Mikel WB, Armstrong CL, Newman MC.
    J Anim Sci; 2003 Sep 28; 81(9):2230-8. PubMed ID: 12968698
    [Abstract] [Full Text] [Related]

  • 10. Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.
    Ponnampalam EN, Burnett VF, Norng S, Hopkins DL, Plozza T, Jacobs JL.
    Meat Sci; 2016 Jan 28; 111():154-60. PubMed ID: 26409038
    [Abstract] [Full Text] [Related]

  • 11. Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability.
    King DA, Shackelford SD, Kuehn LA, Kemp CM, Rodriguez AB, Thallman RM, Wheeler TL.
    J Anim Sci; 2010 Mar 28; 88(3):1160-7. PubMed ID: 19966159
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle.
    Salim APAA, Suman SP, Canto ACVCS, Costa-Lima BRC, Viana FM, Monteiro MLG, Silva TJP, Conte-Junior CA.
    Asian-Australas J Anim Sci; 2019 Jul 28; 32(7):1036-1043. PubMed ID: 30744374
    [Abstract] [Full Text] [Related]

  • 14. Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.
    Jose CG, Jacob RH, Pethick DW, Gardner GE.
    Meat Sci; 2016 Jan 28; 111():101-9. PubMed ID: 26360880
    [Abstract] [Full Text] [Related]

  • 15. Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb.
    Nasri S, Luciano G, Vasta V, Aouadi D, Priolo A, Makkar HP, Ben Salem H.
    Meat Sci; 2012 Dec 28; 92(4):582-6. PubMed ID: 22771112
    [Abstract] [Full Text] [Related]

  • 16. Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability.
    King DA, Shackelford SD, Rodriguez AB, Wheeler TL.
    Meat Sci; 2011 Jan 28; 87(1):26-32. PubMed ID: 20889264
    [Abstract] [Full Text] [Related]

  • 17. Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.
    Liu C, Zhang Y, Yang X, Liang R, Mao Y, Hou X, Lu X, Luo X.
    Meat Sci; 2014 Jun 28; 97(2):189-96. PubMed ID: 24583327
    [Abstract] [Full Text] [Related]

  • 18. 2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.
    Suman SP, Rentfrow G, Nair MN, Joseph P.
    J Anim Sci; 2014 Mar 28; 92(3):875-82. PubMed ID: 24496833
    [Abstract] [Full Text] [Related]

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  • 20. Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months.
    Franco D, Lorenzo JM.
    Meat Sci; 2014 Jan 28; 96(1):327-34. PubMed ID: 23933631
    [Abstract] [Full Text] [Related]

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