Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts
Highfill, C.M., Esquivel-Font, O., Dikeman, M.E., Kropf, D.H.
Published in Meat science (01.04.2012)
Published in Meat science (01.04.2012)
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Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles
Seyfert, M, Hunt, M. C, Mancini, R. A, Hachmeister, K. A, Kropf, D. H, Unruh, J. A, Loughin, T. M
Published in Journal of animal science (01.03.2005)
Published in Journal of animal science (01.03.2005)
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Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits
Sammel, L.M, Hunt, M.C, Kropf, D.H, Hachmeister, K.H, Kastner, C.L, Johnson, D.E
Published in Journal of food science (01.05.2002)
Published in Journal of food science (01.05.2002)
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Ascorbic acid minimizes lumbar vertebrae discoloration
Mancini, R.A, Hunt, M.C, Hachmeister, K.A, Kropf, D.H, Johnson, D.E
Published in Meat science (01.11.2004)
Published in Meat science (01.11.2004)
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Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula
Grobbel, J. P, Dikeman, M. E, Smith, J. S, Kropf, D. H, Milliken, G. A
Published in Journal of animal science (01.03.2006)
Published in Journal of animal science (01.03.2006)
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A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system
Mayer, A.L., Smith, J.S., Kropf, D.H., Marsden, J.L., Milliken, G.A.
Published in Meat science (01.12.2007)
Published in Meat science (01.12.2007)
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Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems
Grobbel, J.P., Dikeman, M.E., Yancey, E.J., Smith, J.S., Kropf, D.H., Milliken, G.A.
Published in Meat science (2006)
Published in Meat science (2006)
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Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour
Mancini, R.A., Hunt, M.C., Seyfert, M., Kropf, D.H., Hachmeister, K.A., Herald, T.J., Johnson, D.E.
Published in Meat science (01.07.2007)
Published in Meat science (01.07.2007)
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Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality
Lien, R., Hunt, M.C., Anderson, S., Kropf, D.H., Loughin, T.M., Dikeman, M.E., Velazco, J.
Published in Journal of food science (01.04.2002)
Published in Journal of food science (01.04.2002)
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Journal Article
Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef
Killinger, K.M., Hunt, M.C., Campbell, R.E., Kropf, D.H.
Published in Journal of food science (01.05.2000)
Published in Journal of food science (01.05.2000)
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Journal Article
Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality
Lien, R., Hunt, M.C., Anderson, S., Kropf, D.H., Loughin, T.M., Dikeman, M.E., Velazco, J.
Published in Journal of food science (01.04.2002)
Published in Journal of food science (01.04.2002)
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Journal Article
Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops
Luchsinger, S.E, Kropf, D.H, Garcia Zepeda, C.M, Hunt, M.C, Marsden, J.L, Rubio Canas, E.J, Kastner, C.L, Kuecker, W.G, Mata, T
Published in Journal of food science (01.09.1996)
Published in Journal of food science (01.09.1996)
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