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Meat Science|November 9, 2011
Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone leanB P Demos, R W Mandigo
Meat Science|November 9, 2011
Utilization of image processing to quantitate surface metmyoglobin on fresh beefB P Demos, D E Gerrard, X Gao, et al.
British Poultry Science|August 28, 1999
Effects of muscle pH and chilling on development of PSE-like turkey breast meatE J Wynveen, B C Bowker, A L Grant, et al.
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