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Results: 1 to 20 of 372

1.

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.

Mancini RA, Ramanathan R, Suman SP, Konda MK, Joseph P, Dady GA, Naveena BM, López-López I.

Meat Sci. 2010 Jun;85(2):339-46. doi: 10.1016/j.meatsci.2010.02.001. Epub 2010 Feb 6.

PMID:
20374909
[PubMed - indexed for MEDLINE]
2.

Effects of succinate on ground beef color and premature browning.

Mancini RA, Ramanathan R, Suman SP, Dady G, Joseph P.

Meat Sci. 2011 Oct;89(2):189-94. doi: 10.1016/j.meatsci.2011.04.016. Epub 2011 Apr 27.

PMID:
21663806
[PubMed - indexed for MEDLINE]
3.

Color-stabilizing effect of lactate on ground beef is packaging-dependent.

Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Naveena BM, López-López I.

Meat Sci. 2010 Mar;84(3):329-33. doi: 10.1016/j.meatsci.2009.08.051. Epub 2009 Sep 4.

PMID:
20374793
[PubMed - indexed for MEDLINE]
4.

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.

Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Yin S.

Meat Sci. 2010 Dec;86(4):994-8. doi: 10.1016/j.meatsci.2010.08.006. Epub 2010 Aug 18.

PMID:
20833484
[PubMed - indexed for MEDLINE]
5.

Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.

Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.

J Anim Sci. 2008 May;86(5):1191-9. doi: 10.2527/jas.2007-0479. Epub 2008 Feb 1.

PMID:
18245502
[PubMed - indexed for MEDLINE]
Free Article
6.

Chitosan inhibits premature browning in ground beef.

Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Yin S.

Meat Sci. 2011 Jul;88(3):512-6. doi: 10.1016/j.meatsci.2011.02.002.

PMID:
21396786
[PubMed - indexed for MEDLINE]
7.
8.

Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.

Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.

J Anim Sci. 2008 Oct;86(10):2697-710. doi: 10.2527/jas.2007-0824. Epub 2008 May 23.

PMID:
18502880
[PubMed - indexed for MEDLINE]
Free Article
9.

Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages.

Brooks JC, Alvarado M, Stephens TP, Kellermeier JD, Tittor AW, Miller MF, Brashears MM.

J Food Prot. 2008 Feb;71(2):293-301.

PMID:
18326178
[PubMed - indexed for MEDLINE]
10.

Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.

Ahn DU, Sell JL, Jo C, Chen X, Wu C, Lee JI.

Poult Sci. 1998 Jun;77(6):912-20.

PMID:
9628545
[PubMed - indexed for MEDLINE]
11.

Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres.

Dhananjayan R, Han IY, Acton JC, Dawson PL.

Poult Sci. 2006 Oct;85(10):1821-8.

PMID:
17012176
[PubMed - indexed for MEDLINE]
12.

Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color.

Ramanathan R, Mancini RA, Dady GA.

Meat Sci. 2011 Jul;88(3):424-8. doi: 10.1016/j.meatsci.2011.01.021. Epub 2011 Feb 2.

PMID:
21345606
[PubMed - indexed for MEDLINE]
13.

Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef.

Suman SP, Faustman C, Lee S, Tang J, Sepe HA, Vasudevan P, Annamalai T, Manojkumar M, Marek P, Venkitanarayanan KS.

Meat Sci. 2005 Feb;69(2):363-9. doi: 10.1016/j.meatsci.2004.08.008.

PMID:
22062829
[PubMed]
14.

Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.

Jeong JY, Claus JR.

Meat Sci. 2011 Jan;87(1):1-6. doi: 10.1016/j.meatsci.2010.08.004. Epub 2010 Aug 17.

PMID:
20850226
[PubMed - indexed for MEDLINE]
15.

Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.

Min B, Cordray JC, Ahn DU.

J Agric Food Chem. 2010 Jan 13;58(1):600-5. doi: 10.1021/jf9029404.

PMID:
19904983
[PubMed - indexed for MEDLINE]
16.

Effects of pyruvate on lipid oxidation and ground beef color.

Ramanathan R, Mancini RA, Van Buiten CB, Suman SP, Beach CM.

J Food Sci. 2012 Aug;77(8):C886-92. doi: 10.1111/j.1750-3841.2012.02814.x.

PMID:
22860580
[PubMed - indexed for MEDLINE]
17.

Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.

Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM.

Meat Sci. 2010 Nov;86(3):852-8. doi: 10.1016/j.meatsci.2010.07.008. Epub 2010 Jul 22.

PMID:
20696536
[PubMed - indexed for MEDLINE]
18.

Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage.

Lee JI, Kang S, Ahn DU, Lee M.

Poult Sci. 2001 Jan;80(1):105-8.

PMID:
11214329
[PubMed - indexed for MEDLINE]
19.

Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.

Lyon BG, Berry BW, Soderberg D, Clinch N.

J Food Prot. 2000 Oct;63(10):1389-98.

PMID:
11041139
[PubMed - indexed for MEDLINE]
20.

Effects of vacuum or modified atmosphere packaging in combination with irradiation for control of Escherichia coli O157:H7 in ground beef patties.

Kudra LL, Sebranek JG, Dickson JS, Mendonca AF, Larson EM, Jackson-Davis AL, Lu Z.

J Food Prot. 2011 Dec;74(12):2018-23. doi: 10.4315/0362-028X.JFP-11-289.

PMID:
22186040
[PubMed - indexed for MEDLINE]

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