CrossRef Text and Data Mining
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Investigation of muscle-specific beef color stability at different ultimate pHs
Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, David L. Hopkins, Yimin Zhang, Xin Luo
Anim Biosci. 2020;33(12):1999-2007.   Published online February 25, 2020
DOI: https://doi.org/10.5713/ajas.19.0943

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Investigation of muscle-specific beef color stability at different ultimate pHs
Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, David L. Hopkins, Yimin Zhang, Xin Luo
Asian-Australasian Journal of Animal Sciences. 2020;33(12):1999-2007   Crossref logo
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Muscle-Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability
Richard A. Mancini, Kaylin Belskie, Surendranath P. Suman, Ranjith Ramanathan
Journal of Food Science. 2018;83(8):2077-2082   Crossref logo
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Mitochondrial Activity and Beef Muscle Color Stability
M.C. LANARI, R.G. CASSENS
Journal of Food Science. 1991;56(6):1476-1479   Crossref logo
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Myoglobin post-translational modifications influence color stability of beef longissimus lumborum
Gregg Rentfrow, Haining Zhu, Jing Chen, Shuting Li, Surendranath P Suman, Yifei Wang
Meat and Muscle Biology. 2021;   Crossref logo
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Extended aging and marbling class effects on color stability of beef top loin and top sirloin steaks
D. Andy King, Robert A Cushman, Steven Shackelford, Tommy Wheeler
Meat and Muscle Biology. 2020;   Crossref logo
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The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef
Karolina M. Wójciak, Dariusz M. Stasiak, Paulina Kęska
Sustainability. 2019;11(14):3795   Crossref logo
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Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage
Qianqian Yu, Wei Wu, Xiaojing Tian, Fei Jia, Lei Xu, Ruitong Dai, Xingmin Li
Food Chemistry. 2017;229:769-778   Crossref logo
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Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type
James R. Claus, Chen Du
Meat Science. 2013;95(3):526-535   Crossref logo
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Color and lipid stability of dry aged beef during retail display
Felipe Azevedo Ribeiro, Soon K. Lau, Sérgio B. Pflanzer, Jeyamkondan Subbiah, Chris R. Calkins
Meat Science. 2021;171:108274   Crossref logo
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EFFECTS OF DARK STORAGE TIME AND UV-FILTERED FLUORESCENT LIGHTING DURING DISPLAY ON COLOR STABILITY OF HIGH-OXYGEN MODIFIED ATMOSPHERE PACKAGED GROUND BEEF
MICHAEL P. DALY, JAMES C. ACTON
Journal of Muscle Foods. 2004;15(1):1-22   Crossref logo
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