Ultimate pH effects on dry-aged beef quality

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

(2020) Olumide Adedokun Odeyemi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display

(2020) M.L. Henriott et al.   MEAT SCIENCE

Ground beef microbiome changes with antimicrobial decontamination interventions and product storage

(2019) Margaret D. Weinroth et al.   PLoS One

Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef

(2019) Ana Paula da Silva Bernardo et al.   MEAT SCIENCE

Dry-aging improves meat quality attributes of grass-fed beef loins

(2018) Jordy Berger et al.   MEAT SCIENCE

Simple statistical identification and removal of contaminant sequences in marker-gene and metagenomics data

(2018) Nicole M. Davis et al.   Microbiome

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

The effects of degree of dark cutting on tenderness and sensory attributes of beef1,2

(2016) A. L. Grayson et al.   JOURNAL OF ANIMAL SCIENCE

Effects of aging on the fundamental color chemistry of dark-cutting beef

(2016) A. R. English et al.   JOURNAL OF ANIMAL SCIENCE

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

(2016) Yuan H. Brad Kim et al.   MEAT SCIENCE

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

(2016) A.N. Lepper-Blilie et al.   MEAT SCIENCE

DADA2: High-resolution sample inference from Illumina amplicon data

(2016) Benjamin J Callahan et al.   NATURE METHODS

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

(2015) C.H. Corbin et al.   MEAT SCIENCE

Effects of postmortem storage time on color and mitochondria in beef

(2014) R.A. Mancini et al.   MEAT SCIENCE

Development of a Dual-Index Sequencing Strategy and Curation Pipeline for Analyzing Amplicon Sequence Data on the MiSeq Illumina Sequencing Platform

(2013) James J. Kozich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

(2013) Michael E. Dikeman et al.   MEAT SCIENCE

phyloseq: An R Package for Reproducible Interactive Analysis and Graphics of Microbiome Census Data

(2013) Paul J. McMurdie et al.   PLoS One

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

(2012) Christian Quast et al.   NUCLEIC ACIDS RESEARCH

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture

(2009) A. Rault et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid

(2009) J.T. Sawyer et al.   MEAT SCIENCE

Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

(2008) M.A. Laster et al.   MEAT SCIENCE

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

(2007) R.D. Smith et al.   MEAT SCIENCE