Measurement of meat color using a computer vision systemGIROLAMI, Antonio; NAPOLITANO, Fabio; FARAONE, Daniela et al.Meat science. 2013, Vol 93, Num 1, pp 111-118, issn 0309-1740, 8 p.Article

Myoglobin and lipid oxidation interactions: Mechanistic bases and controlFAUSTMAN, Cameron; QUN SUN; MANCINI, Richard et al.Meat science. 2010, Vol 86, Num 1, pp 86-94, issn 0309-1740, 9 p.Conference Paper

Comparison of spice-derived antioxidants and metal chelators on fresh beef color stabilityALLEN, Karin; CORNFORTH, Daren.Meat science. 2010, Vol 85, Num 4, pp 613-619, issn 0309-1740, 7 p.Article

Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extractJUNG, Dong-Chae; LEE, Sung-Yong; YOON, Ji-Ho et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 4, pp 856-861, issn 0023-6438, 6 p.Article

Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventionsQUILO, S. A; POHLMAN, F. W; DIAS-MORSE, P. N et al.Meat science. 2010, Vol 84, Num 3, pp 470-476, issn 0309-1740, 7 p.Article

Overexpression of NUDT7, a candidate quantitative trait locus for pork color, downregulates heme biosynthesis in L6 myoblastsTANIGUCHI, Masaaki; HAYASHI, Takeshi; NII, Masahiro et al.Meat science. 2010, Vol 86, Num 3, pp 728-732, issn 0309-1740, 5 p.Article

The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristicsJIMENEZ-VILLARREAL, J. R; POHLMAN, F. W; JOHNSON, Z. B et al.Meat science. 2003, Vol 65, Num 3, pp 977-984, issn 0309-1740, 8 p.Article

Kinetics of Myoglobin Redox Form Stabilization by Malate DehydrogenaseMOHAN, Anand; MUTHUKRISHNAN, S; HUNT, Melvin C et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 11, pp 6994-7000, issn 0021-8561, 7 p.Article

Does it look cooked? A review of factors that influence cooked meat colorKING, Nicola J; WHYTE, Rosemary.Journal of food science. 2006, Vol 71, Num 4, issn 0022-1147, R31-R40Article

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsiHOLMGAARD BAK, Kathrine; LINDAHL, Gunilla; KARLSSON, Anders H et al.Meat science. 2012, Vol 92, Num 4, pp 374-381, issn 0309-1740, 8 p.Article

Primary structure of goat myoglobinSUMAN, S. P; JOSEPH, P; LI, S et al.Meat science. 2009, Vol 82, Num 4, pp 456-460, issn 0309-1740, 5 p.Article

Beef's optimum internal cooking temperature as seen by consumers from different countries using survival analysis statisticsLOPEZ OSORNIO, M. M; HOUGH, G; SALVADOR, A et al.Food quality and preference. 2008, Vol 19, Num 1, pp 12-20, issn 0950-3293, 9 p.Article

Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSPDUONG, D. Q; CRANDALL, P. G; POHLMAN, F. W et al.Meat science. 2008, Vol 78, Num 4, pp 359-368, issn 0309-1740, 10 p.Article

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storageHUR, S. J; YE, B. W; LEE, J. L et al.Meat science. 2004, Vol 66, Num 4, pp 771-775, issn 0309-1740, 5 p.Article

Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beefJIMENEZ-VILLARREAL, J. R; POHLMAN, F. W; JOHNSON, Z. B et al.Meat science. 2003, Vol 65, Num 3, pp 1055-1062, issn 0309-1740, 8 p.Article

The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production systemJIMENEZ-VILLARREAL, J. R; POHLMAN, F. W; JOHNSON, Z. B et al.Meat science. 2003, Vol 65, Num 3, pp 1021-1029, issn 0309-1740, 9 p.Article

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaClHOLMGAARD BAK, Kathrine; LINDAHL, Gunilla; KARLSSON, Anders H et al.Meat science. 2012, Vol 90, Num 3, pp 690-696, issn 0309-1740, 7 p.Article

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storageRODRIGUEZ-CARPENA, J. G; MORCUENDE, D; ESTEVEZ, M et al.Meat science. 2011, Vol 89, Num 2, pp 166-173, issn 0309-1740, 8 p.Article

Prospects for new technology of meat processing in JapanSAKATA, Ryoichi.Meat science. 2010, Vol 86, Num 1, pp 243-248, issn 0309-1740, 6 p.Conference Paper

Effects of different selenium source on selenium distribution, loin quality and antioxidant status in finishing pigsXIUAN ZHAN; MIN WANG; RUQIAN ZHAO et al.Animal feed science and technology. 2007, Vol 132, Num 3-4, pp 202-211, issn 0377-8401, 10 p.Article

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefBALENTINE, C. W; CRANDALL, P. G; O'BRYAN, C. A et al.Meat science. 2006, Vol 73, Num 3, pp 413-421, issn 0309-1740, 9 p.Article

Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventionsJIMENEZ-VILLARREAL, J. R; POHLMAN, F. W; JOHNSON, Z. B et al.Meat science. 2003, Vol 65, Num 2, pp 885-891, issn 0309-1740, 7 p.Article

Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beefHUNT, M. C; MANCINI, R. A; HACHMEISTER, K. A et al.Journal of food science. 2004, Vol 69, Num 1, pp FCT45-FCT52, issn 0022-1147Article

Species-Specific Myoglobin OxidationSHUANG YIN; FAUSTMAN, Cameron; TATIYABORWORNTHAM, Nantawat et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 22, pp 12198-12203, issn 0021-8561, 6 p.Article

Myoglobin Redox Form Stabilization by Compartmentalized Lactate and Malate DehydrogenasesMOHAN, Anand; HUNT, Melvin C; MUTHUKRISHNAN, S et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 11, pp 7021-7029, issn 0021-8561, 9 p.Article