Influence of slaughter age and carcass suspension on meat quality in Angus heifers von Lundesjö Ahnström, M., Hessle, A., Johansson, L., Hunt, M. C., Lundström, K.

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Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity von Seyfert, M., Hunt, M.C., Lundesjö Ahnström, M., Johnson, D.E.

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Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef von Jenschke, B.E, Hodgen, J.M, Meisinger, J.L, Hamling, A.E, Moss, D.A, Lundesjö Ahnström, M, Eskridge, K.M, Calkins, C.R

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Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef1,2,3 von Jenschke, B. E., Hodgen, J. M., Meisinger, J. L., Hamling, A. E., Moss, D. A., Lundesjö Ahnström, M., Eskridge, K. M., Calkins, C. R.

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Dry aging of beef in a bag highly permeable to water vapour von Ahnström, Maria Lundesjö, Seyfert, Mark, Hunt, Melvin C., Johnson, Dallas E.

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Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes von Ahnström, M. L., Hessle, A., Johansson, L., Hunt, M. C., Lundström, K.

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Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls von Ahnström, Maria Lundesjö, Enfält, Ann-Charlotte, Hansson, Ingemar, Lundström, Kerstin

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