-
1
-
-
85037014844
-
Guidelines for meat color evaluation
-
American Meat Science Association in cooperation with the National Live Stock and Meat Board, now the National Cattlemen's Beef Association, Centennial, CO
-
AMSA. (1991). Guidelines for meat color evaluation. Proceedings Reciprocal Meat Conference. American Meat Science Association in cooperation with the National Live Stock and Meat Board, now the National Cattlemen's Beef Association, Centennial, CO.
-
(1991)
Proceedings Reciprocal Meat Conference
-
-
-
2
-
-
0003991160
-
-
American Meat Science Association in cooperation with the National Live Stock and Meat Board, now the National Cattlemen's Beef Association, Centennial, CO
-
AMSA. (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. American Meat Science Association in cooperation with the National Live Stock and Meat Board, now the National Cattlemen's Beef Association, Centennial, CO.
-
(1995)
Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat
-
-
-
4
-
-
0000331419
-
Acceptability and shelf-life of marinated fresh and precooked pork
-
Cannon J.E., McKeith F.K., Martin S.E., Novakofski J., Carr T.R. Acceptability and shelf-life of marinated fresh and precooked pork. Journal of Food Science. 58:1993;1249-1253.
-
(1993)
Journal of Food Science
, vol.58
, pp. 1249-1253
-
-
Cannon, J.E.1
Mckeith, F.K.2
Martin, S.E.3
Novakofski, J.4
Carr, T.R.5
-
5
-
-
84930481689
-
The biochemical basis for discoloration in fresh meat: A review
-
Faustman C., Cassens R.G. The biochemical basis for discoloration in fresh meat: A review. Journal of Muscle Foods. 1:1990;217-243.
-
(1990)
Journal of Muscle Foods
, vol.1
, pp. 217-243
-
-
Faustman, C.1
Cassens, R.G.2
-
6
-
-
0011451705
-
Biochemistry of meat hydration
-
Hamm R. Biochemistry of meat hydration. Advances in Food Research. 10:1960;355-463.
-
(1960)
Advances in Food Research
, vol.10
, pp. 355-463
-
-
Hamm, R.1
-
7
-
-
0001258711
-
Water-binding capacity of meat as affected by phosphates
-
Hellendoorn E.W. Water-binding capacity of meat as affected by phosphates. Food Technology. 16:1962;119-124.
-
(1962)
Food Technology
, vol.16
, pp. 119-124
-
-
Hellendoorn, E.W.1
-
8
-
-
0038339399
-
Studies on chemical and physical properties of pork in relation to quality
-
Herring H.K., Haggard J.G., Hansen L.J. Studies on chemical and physical properties of pork in relation to quality. Journal of Animal Science. 33:1971;578-586.
-
(1971)
Journal of Animal Science
, vol.33
, pp. 578-586
-
-
Herring, H.K.1
Haggard, J.G.2
Hansen, L.J.3
-
9
-
-
0005269431
-
-
Iowa State University Extension, AS-515
-
ISU. (1989). Standards for beef color. Iowa State University Extension, AS-515.
-
(1989)
Standards for Beef Color
-
-
-
10
-
-
0029268702
-
Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem
-
Kerth C.R., Miller M.F., Ramsey C.B. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. Journal of Animal Science. 73:1995;750-756.
-
(1995)
Journal of Animal Science
, vol.73
, pp. 750-756
-
-
Kerth, C.R.1
Miller, M.F.2
Ramsey, C.B.3
-
11
-
-
0002514983
-
Muscle proteinases and meat aging
-
Koohmaraie M. Muscle proteinases and meat aging. Meat Science. 36:1994;93-104.
-
(1994)
Meat Science
, vol.36
, pp. 93-104
-
-
Koohmaraie, M.1
-
12
-
-
0037218531
-
Effects of calcium salts on beef longissimus quality
-
Lawrence T.E., Dikeman M.E., Hunt M.C., Kastner C.L., Johnson D.E. Effects of calcium salts on beef longissimus quality. Meat Science. 64:2003;299-308.
-
(2003)
Meat Science
, vol.64
, pp. 299-308
-
-
Lawrence, T.E.1
Dikeman, M.E.2
Hunt, M.C.3
Kastner, C.L.4
Johnson, D.E.5
-
14
-
-
0003072424
-
Natural antioxidants
-
J.C. Allen, & R.J. Hamilton. London, UK: Applied Science
-
Loliger J. Natural antioxidants. Allen J.C., Hamilton R.J. Rancidity in foods. 1983;89-107 Applied Science, London, UK.
-
(1983)
Rancidity in Foods
, pp. 89-107
-
-
Loliger, J.1
-
15
-
-
0026250672
-
Using calcium chloride injection to improve tenderness of beef from mature cows
-
Morgan J.B., Miller R.K., Mendez F.M., Hale D.S., Savell J.W. Using calcium chloride injection to improve tenderness of beef from mature cows. Journal of Animal Science. 69:1991;4469-4476.
-
(1991)
Journal of Animal Science
, vol.69
, pp. 4469-4476
-
-
Morgan, J.B.1
Miller, R.K.2
Mendez, F.M.3
Hale, D.S.4
Savell, J.W.5
-
16
-
-
0035533061
-
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmospheres
-
Sánchez-Escalante A., Djenane D., Rorrescano G., Beltrán J.A., Roncalés P. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmospheres. Meat Science. 58:2001;421-429.
-
(2001)
Meat Science
, vol.58
, pp. 421-429
-
-
Sánchez-Escalante, A.1
Djenane, D.2
Rorrescano, G.3
Beltrán, J.A.4
Roncalés, P.5
-
17
-
-
0004282518
-
-
Cary, NC: SAS Institute, Inc
-
SAS. (2000). SAS User's Guide. Cary, NC: SAS Institute, Inc.
-
(2000)
SAS User's Guide
-
-
-
18
-
-
84985239906
-
Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts
-
Smith L.A., Simmons S.L., McKeith F.K., Bechtel P.J., Brady P.L. Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts. Journal of Food Science. 49:1984;1636-1637.
-
(1984)
Journal of Food Science
, vol.49
, pp. 1636-1637
-
-
Smith, L.A.1
Simmons, S.L.2
Mckeith, F.K.3
Bechtel, P.J.4
Brady, P.L.5
-
19
-
-
0011117844
-
Factors affecting the water retention of beef. I. Variations in composition and properties among eight muscles
-
Swift C.E., Berman M.D. Factors affecting the water retention of beef. I. Variations in composition and properties among eight muscles. Food Technology. 13:1959;365-370.
-
(1959)
Food Technology
, vol.13
, pp. 365-370
-
-
Swift, C.E.1
Berman, M.D.2
-
20
-
-
0030208978
-
Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color
-
Wheeler T.L., Koohmaraie M., Shackelford S.D. Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color. Journal of Animal Science. 74:1996;1846-1853.
-
(1996)
Journal of Animal Science
, vol.74
, pp. 1846-1853
-
-
Wheeler, T.L.1
Koohmaraie, M.2
Shackelford, S.D.3
|