Add to ORKGColor, lipid, and protein stability of beef strip loin steak treated with different antioxidants (tocopherol, tertiary butyl hydroquinone, rosemary, or combinations of two of the antioxidants) and packaged in low oxygen (2-5% O2) or high oxygen (80% O2) modified atmosphere packages were studied. The application of tertiary butyl hydroquinone on steaks prior packaging (either in low- or high-oxygen modified atmosphere packages) was significantly effective in minimizing color and lipid oxidation during retail display. Under modified atmosphere packaging (lowor high-oxygen modified atmosphere packaging), oxidation of myoglobin color pigments and lipids were unrelated to beef tenderness
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidativ...
Crossbred steers (n = 483) were fed dry-rolled corn based finishing dietscontaining 0 or 30% wet dis...
The effects of feeding wet distillers grains plus solubles (WDGS), vitamin E supplementation (E), an...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
Aged (8 and 29 days) strip loins, from cross-bred steers fed dry-rolled corn-based finishing diets c...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
The objective of this study was to determine the retail shelf stability of beef chuck and round musc...
Beef steaks stored in high-oxygen modified atmosphere packaging (HiOx-MAP) had more discoloration, l...
The objective of this study was to determine the impacts of myoglobin oxygenation level and frozen s...
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 two breeds (Belgian Blue vs. Limousin) and previo...
Demand for central packaging of case-ready meats is greatly increasing and is driving the use of mod...
Evaluations of meat quality, including color, influence purchasing decisions and can be affected by ...
Strip loins (M. Longissimus lum¬borum), tenderloins (M. Psoas major) and top blades (M. Infraspinatu...
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidativ...
Crossbred steers (n = 483) were fed dry-rolled corn based finishing dietscontaining 0 or 30% wet dis...
The effects of feeding wet distillers grains plus solubles (WDGS), vitamin E supplementation (E), an...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
Aged (8 and 29 days) strip loins, from cross-bred steers fed dry-rolled corn-based finishing diets c...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
The objective of this study was to determine the retail shelf stability of beef chuck and round musc...
Beef steaks stored in high-oxygen modified atmosphere packaging (HiOx-MAP) had more discoloration, l...
The objective of this study was to determine the impacts of myoglobin oxygenation level and frozen s...
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 two breeds (Belgian Blue vs. Limousin) and previo...
Demand for central packaging of case-ready meats is greatly increasing and is driving the use of mod...
Evaluations of meat quality, including color, influence purchasing decisions and can be affected by ...
Strip loins (M. Longissimus lum¬borum), tenderloins (M. Psoas major) and top blades (M. Infraspinatu...
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidativ...
Crossbred steers (n = 483) were fed dry-rolled corn based finishing dietscontaining 0 or 30% wet dis...
The effects of feeding wet distillers grains plus solubles (WDGS), vitamin E supplementation (E), an...