Vitamins E and C improve pigment and lipid stability in ground beef
Mitsumoto, M. (Chugoku National Agricultural Experiment Station, Oda-shi, Shimane-ken, Japan), Faustman, C, Cassens, R.G, Arnold, R.N, Schaefer, D.M, Scheller, K.K
Published in Journal of food science (01.01.1991)
Published in Journal of food science (01.01.1991)
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Visual and spectrophotometric evaluations of beef color stability
Arnold, R.N. (University of Wisconsin, Madison, WI), Scheller, K.K, Arp, S.C, Williams, S.N, Schaefer, D.M
Published in Journal of food science (01.03.1992)
Published in Journal of food science (01.03.1992)
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Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef
Mitsumoto, M, Arnold, R.N, Schaefer, D.M, Cassens, R.G
Published in Journal of animal science (01.07.1993)
Published in Journal of animal science (01.07.1993)
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Effect of long- or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability
Arnold, R.N. (University of Wisconsin, Madison), Scheller, K.K, Arp, S.C, Williams, S.N, Buege, D.R, Schaefer, D.M
Published in Journal of animal science (01.10.1992)
Published in Journal of animal science (01.10.1992)
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Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display
Mitsumoto, M. (Chugoku National Agricultural Experiment Station, Odashi, Shimane-ken, Japan.), Arnold, R.N, Schaefer, D.M, Cassens, R.G
Published in Journal of animal science (01.08.1995)
Published in Journal of animal science (01.08.1995)
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