Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts von Highfill, C.M., Esquivel-Font, O., Dikeman, M.E., Kropf, D.H.

Volltext

Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef von Hunt, M.C, Mancini, R.A, Hachmeister, K.A, Kropf, D.H, Merriman, M, DelDuca, G, Milliken, G

Volltext

Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle von Sammel, L.M., Hunt, M.C., Kropf, D.H., Hachmeister, K.A., Johnson, D.E.

Volltext

Instrumental reflectance values of fresh pork are dependant on aperture size von Yancey, J.W.S., Kropf, D.H.

Volltext

Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles von Seyfert, M, Hunt, M. C, Mancini, R. A, Hachmeister, K. A, Kropf, D. H, Unruh, J. A, Loughin, T. M

Volltext

Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits von Sammel, L.M, Hunt, M.C, Kropf, D.H, Hachmeister, K.H, Kastner, C.L, Johnson, D.E

Volltext

Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres von Seyfert, M, Hunt, M.C, Mancini, R.A, Kropf, D.H, Stroda, S.L

Volltext

Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef von Mancini, R.A, Hunt, M.C, Kropf, D.H

Volltext

Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage von Mancini, R.A., Hunt, M.C., Hachmeister, K.A., Kropf, D.H., Johnson, D.E.

Volltext

Ascorbic acid minimizes lumbar vertebrae discoloration von Mancini, R.A, Hunt, M.C, Hachmeister, K.A, Kropf, D.H, Johnson, D.E

Volltext

Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles von Seyfert, M, Hunt, M.C, Mancini, R.A, Hachmeister, K.A, Kropf, D.H, Unruh, J.A

Volltext

A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Min... von Mayer, A.L., Smith, J.S., Kropf, D.H., Marsden, J.L., Milliken, G.A.

Volltext

Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour von Mancini, R.A., Hunt, M.C., Seyfert, M., Kropf, D.H., Hachmeister, K.A., Herald, T.J., Johnson, D.E.

Volltext

Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems von Grobbel, J.P., Dikeman, M.E., Yancey, E.J., Smith, J.S., Kropf, D.H., Milliken, G.A.

Volltext

Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humer... von Grobbel, J. P, Dikeman, M. E, Smith, J. S, Kropf, D. H, Milliken, G. A

Volltext

Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality von Lien, R., Hunt, M.C., Anderson, S., Kropf, D.H., Loughin, T.M., Dikeman, M.E., Velazco, J.

Volltext

Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef von Killinger, K.M., Hunt, M.C., Campbell, R.E., Kropf, D.H.

Volltext

Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectora... von Pohlman, F.W., Dikeman, M.E., Kropf, D.H.

Volltext

Final cooked temperature effects of ground pork on its ability to react with nitrite von Seyfert, M, Kropf, D.H, Hunt, M.C

Volltext

Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops von Luchsinger, S.E, Kropf, D.H, Garcia Zepeda, C.M, Hunt, M.C, Marsden, J.L, Rubio Canas, E.J, Kastner, C.L, Kuecker, W.G, Mata, T

Volltext