Color stability and cooked muscle color were evaluated in relation to myoglobin content, oxygen consumption rate, pH, lipid oxidation, oxygen penetration depth, metmyoglobin reductase activity, Hunter L*- a*- b*- values, discoloration, and degree of doneness for the M. Infraspinatus (IF), M. Triceps brachii (TB), M. Teres major (TM), M. Rectus femoris (RF), M. Vastus lateralis (VL), M. Semimembranosus (SM), M. Biceps femoris (BF), M. Semitendinosus (ST), M. Gluteus medius (GM), as well as the M. Psoas major (PM), and M. Longissimus lumborum (LL). Steaks from these muscles were segmented into a low oxygen dark, low oxygen light, high oxygen, and PVC overwrap packaging environment for six days of retail display. There were no major differe...
Irradiation of ground beef under aerobic conditions oxidized myoglobin and drastically reduced colo...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
The objective of this study was to determine the impacts of myoglobin oxygenation level and frozen s...
Nine bovine muscles (m. adductor, m. gluteobiceps, m. gluteus medius, m. longissimus lumborum, m. lo...
This study investigated the effects of CO-pretreatments on three bovine muscles: Psoas major (PM), G...
The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previo...
The objective of this study was to determine the retail shelf stability of beef chuck and round musc...
This study aimed to compare the effect of muscle type, aging technique, and aging time on the oxidat...
Myoglobin is the main pigment in meat and exists in three predominant states; deoxymyoglobin (DMb), ...
The primary objectives of this research were to characterize the involvement of lactate dehydrogenas...
Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stabilit...
The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), mu...
peer reviewedThe aim of this study was to evaluate the physico-chemical stability of Belgian Blue be...
The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), mu...
Doctor of PhilosophyDepartment of Animal Sciences and IndustryMichael E. DikemanThe objectives were ...
Irradiation of ground beef under aerobic conditions oxidized myoglobin and drastically reduced colo...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
The objective of this study was to determine the impacts of myoglobin oxygenation level and frozen s...
Nine bovine muscles (m. adductor, m. gluteobiceps, m. gluteus medius, m. longissimus lumborum, m. lo...
This study investigated the effects of CO-pretreatments on three bovine muscles: Psoas major (PM), G...
The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previo...
The objective of this study was to determine the retail shelf stability of beef chuck and round musc...
This study aimed to compare the effect of muscle type, aging technique, and aging time on the oxidat...
Myoglobin is the main pigment in meat and exists in three predominant states; deoxymyoglobin (DMb), ...
The primary objectives of this research were to characterize the involvement of lactate dehydrogenas...
Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stabilit...
The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), mu...
peer reviewedThe aim of this study was to evaluate the physico-chemical stability of Belgian Blue be...
The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), mu...
Doctor of PhilosophyDepartment of Animal Sciences and IndustryMichael E. DikemanThe objectives were ...
Irradiation of ground beef under aerobic conditions oxidized myoglobin and drastically reduced colo...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
The objective of this study was to determine the impacts of myoglobin oxygenation level and frozen s...