The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

Effects of feeding two different blends of essential oils to finishing steers on growth performance, carcass characteristics, meat quality, meat composition, and shelf life

(2021) Justice B. Dorleku et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review

(2020) Ranjith Ramanathan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

(2020) Ronnachai Prommachart et al.   MEAT SCIENCE

Near-Infrared Spectroscopy as a Beef Quality Tool to Predict Consumer Acceptance

(2020) Wilson Barragán-Hernández et al.   Foods

Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

(2020) Lydia M. Wang et al.   MEAT SCIENCE

Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere

(2019) Mohsen Zareian et al.   Food Packaging and Shelf Life

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

(2019) Francisco Allan L. de Carvalho et al.   FOOD RESEARCH INTERNATIONAL

CIELAB color paths during meat shelf life

(2019) Begoña Hernández Salueña et al.   MEAT SCIENCE

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability

(2018) Meng Li et al.   FOOD CHEMISTRY

Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling

(2018) Zheng Li et al.   FOOD CHEMISTRY

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

(2018) Sol Zamuz et al.   FOOD RESEARCH INTERNATIONAL

The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics

(2018) T. Sivendiran et al.   MEAT SCIENCE

Lipid oxidation in meat: mechanisms and protective factors – a review

(2018) Ana Beatriz AMARAL et al.   Food Science and Technology

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

(2017) Hadi Hashemi Gahruie et al.   JOURNAL OF FOOD QUALITY

133 Low fat ground beef patties have increased oxidation compared with high fat ground beef patties

(2016) D. R. Reynolds et al.   JOURNAL OF ANIMAL SCIENCE

RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef

(2016) J. V. Cooper et al.   JOURNAL OF ANIMAL SCIENCE

Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

(2016) M.F. Overholt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef

(2016) Z. Pietrasik et al.   MEAT SCIENCE

Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations

(2015) Chris R. Kerth et al.   MEAT SCIENCE

Improving beef color stability: Practical strategies and underlying mechanisms

(2014) Surendranath P. Suman et al.   MEAT SCIENCE

Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days

(2014) N. Lavieri et al.   MEAT SCIENCE

Effects of subprimal type, quality grade, and aging time on display color of ground beef patties

(2014) C.M. Garner et al.   MEAT SCIENCE

Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef

(2013) J.N. Martin et al.   MEAT SCIENCE

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations

(2011) Yanfei Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of succinate on ground beef color and premature browning

(2011) R.A. Mancini et al.   MEAT SCIENCE

Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reduction

(2011) R. Ramanathan et al.   MEAT SCIENCE

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

(2011) Eric N. Ponnampalam et al.   MEAT SCIENCE

Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon

(2010) C. M. Leick et al.   JOURNAL OF ANIMAL SCIENCE

EFFECT OF PACKAGING AND STORAGE TIME ON BEEF QUALITATIVE AND MICROBIAL TRAITS

(2010) MARIA D'AGATA et al.   JOURNAL OF FOOD QUALITY

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

(2010) R.A. Mancini et al.   MEAT SCIENCE

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

(2010) S.P. Suman et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Effects of Lactate on Beef Heart Mitochondrial Oxygen Consumption and Muscle Darkening

(2009) Ranjith Ramanathan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

(2009) H.A. Ismail et al.   JOURNAL OF FOOD SCIENCE

Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground Beef

(2009) Christopher R. Raines et al.   JOURNAL OF FOOD SCIENCE

Natural antioxidants protecting irradiated beef burgers from lipid oxidation

(2009) R.A. Trindade et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cow biological type affects ground beef colour stability

(2009) Christopher R. Raines et al.   MEAT SCIENCE

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

(2009) S.P. Suman et al.   MEAT SCIENCE

Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats

(2008) B. Min et al.   JOURNAL OF FOOD SCIENCE

Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef

(2008) H.A. Ismail et al.   MEAT SCIENCE

Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days

(2008) R.A. Mancini et al.   MEAT SCIENCE