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Journal Abstract Search

153 related items for PubMed ID: 34656000

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  • 3. Effects of aging on the fundamental color chemistry of dark-cutting beef.
    English AR, Wills KM, Harsh BN, Mafi GG, VanOverbeke DL, Ramanathan R.
    J Anim Sci; 2016 Sep; 94(9):4040-4048. PubMed ID: 27898916
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  • 6. Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging.
    Wills KM, Mitacek RM, Mafi GG, VanOverbeke DL, Jaroni D, Jadeja R, Ramanathan R.
    J Anim Sci; 2017 Dec; 95(12):5378-5387. PubMed ID: 29293765
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  • 7. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.
    Apple JK, Sawyer JT, Meullenet JF, Yancey JW, Wharton MD.
    J Anim Sci; 2011 Dec; 89(12):4207-20. PubMed ID: 21856894
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  • 8. Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses.
    Lu X, Cornforth DP, Carpenter CE, Zhu L, Luo X.
    Meat Sci; 2020 Mar; 161():107999. PubMed ID: 31707155
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  • 11. Impact of myoglobin oxygenation level on color stability of frozen beef steaks.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Calkins CR.
    J Anim Sci; 2020 Jul 01; 98(7):. PubMed ID: 32516410
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  • 12. Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef.
    McKeith RO, King DA, Grayson AL, Shackelford SD, Gehring KB, Savell JW, Wheeler TL.
    Meat Sci; 2016 Jun 01; 116():165-73. PubMed ID: 26890392
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  • 13. Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef.
    Kiyimba F, Hartson SD, Rogers J, VanOverbeke DL, Mafi GG, Ramanathan R.
    J Proteomics; 2021 Feb 10; 232():104016. PubMed ID: 33059087
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  • 15. Muscle of dark and normal beef differs metabolically.
    Kirkpatrick LT, Gómez JFM, Beline M, Yen CN, Bodmer JS, Wicks JC, Shi TH, Silva SL, Aalhus JL, King DA, Gerrard DE.
    Meat Sci; 2023 Dec 10; 206():109344. PubMed ID: 37778129
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  • 18. High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour.
    Hughes J, Clarke F, Purslow P, Warner R.
    Food Res Int; 2017 Nov 10; 101():228-238. PubMed ID: 28941688
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  • 19. Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks.
    Ramanathan R, Mitacek RM, Billups SD, Jadeja R, Pfeiffer MM, Mafi GG, VanOverbeke DL.
    Transl Anim Sci; 2018 Apr 10; 2(2):135-143. PubMed ID: 32704697
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