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Meat Science|January 1, 2023
Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model systemColin K Y Chun, Mary Roth, Ruth Welti, et al.Meat Science|April 1, 2023
Structural changes in collagen and aggrecan during extended aging may improve beef tendernessLarissa A Koulicoff, Colin K Y Chun, Peang A Hammond, et al.Meat Science|April 12, 2024
Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cutsHaley J Jeneske, Colin K Y Chun, Larissa A Koulicoff, et al.Meat Science|October 16, 2021
Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributesElaine M LaRoche, Wan Jun Wu, Patricia Garcia, et al.Translational Animal Science|June 15, 2022
Evaluating the impact of feeding dried distillers grains with solubles on Boer goat growth performance, meat color stability, and antioxidant capacityPayton L Dahmer, Faith B McDonald, Colin K Y Chun, et al.Pageof 1