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C Faustman

Showing results (21-30 of 35) with videos related to

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Meat Science|November 9, 2011
Effect of erythorbic acid on cooked color in ground beefA L Phillips, R Mancini, Q Sun, et al.
Meat Science|November 9, 2011
Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine musclesM Seyfert, R A Mancini, M C Hunt, et al.
Journal of Food Protection|November 3, 1998
Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitroW K Chan, S T Joo, C Faustman, et al.
Journal of Animal Science|June 11, 1998
Effects of alpha-tocopherol on metmyoglobin formation and reduction in beef from cattle fed soybean or cottonseed meal dietsW K Chan, C Faustman, J Velasquez-Pereira, et al.
Meat Science|November 9, 2011
A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reductionM P Lynch, C Faustman, W K Chan, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beefM P Lynch, J P Kerry, D J Buckley, et al.
Connective Tissue Research|January 1, 1996
Partial characterization of ovine skeletal muscle proteoglycans and collagenS G Velleman, J R Racela, C Faustman, et al.
Meat Science|November 9, 2011
Erratum to "Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef" [Meat Science, 52(1) (1999), 95]M P Lynch, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef musclesW K Chan, K Hakkarainen, C Faustman, et al.
Journal of Animal Science|October 1, 1994
Carcass composition of "bob" and "special-fed" veal and its predictionS M Specht, C Faustman, R B Bendel, et al.
Pageof 4

Showing results (21-30 of 35) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Effect of erythorbic acid on cooked color in ground beefA L Phillips, R Mancini, Q Sun, et al.
Meat Science|November 9, 2011
Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine musclesM Seyfert, R A Mancini, M C Hunt, et al.
Journal of Food Protection|November 3, 1998
Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitroW K Chan, S T Joo, C Faustman, et al.
Journal of Animal Science|June 11, 1998
Effects of alpha-tocopherol on metmyoglobin formation and reduction in beef from cattle fed soybean or cottonseed meal dietsW K Chan, C Faustman, J Velasquez-Pereira, et al.
Meat Science|November 9, 2011
A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reductionM P Lynch, C Faustman, W K Chan, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beefM P Lynch, J P Kerry, D J Buckley, et al.
Connective Tissue Research|January 1, 1996
Partial characterization of ovine skeletal muscle proteoglycans and collagenS G Velleman, J R Racela, C Faustman, et al.
Meat Science|November 9, 2011
Erratum to "Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef" [Meat Science, 52(1) (1999), 95]M P Lynch, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef musclesW K Chan, K Hakkarainen, C Faustman, et al.
Journal of Animal Science|October 1, 1994
Carcass composition of "bob" and "special-fed" veal and its predictionS M Specht, C Faustman, R B Bendel, et al.
Pageof 4