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Journal of Food Protection|March 3, 2019
Sample Position Effects on Moisture Analyses by a Microwave Oven Method <sup>1,</sup> <sup>2</sup>L H Hayward, D H KropfMeat Science|November 9, 2011
Instrumental reflectance values of fresh pork are dependant on aperture sizeJ W S Yancey, D H KropfMeat Science|November 9, 2011
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beefR A Mancini, M C Hunt, D H KropfJournal of Food Protection|April 14, 2019
Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler StorageY I Choi, C L Kastner, D H KropfJournal of Food Protection|April 14, 2019
Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in FrankfurtersY I Choi, C L Kastner, D H KropfMeat Science|November 9, 2011
Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscleF W Pohlman, M E Dikeman, D H KropfMeat Science|December 15, 2011
Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roastsC M Highfill, O Esquivel-Font, M E Dikeman, et al.Meat Science|November 9, 2011
Effects of modified gas atmosphere packaging on pork loin colour, display life and drip lossO Sørheim, D H Kropf, M C Hunt, et al.Meat Science|November 9, 2011
Ascorbic acid minimizes lumbar vertebrae discolorationR A Mancini, M C Hunt, K A Hachmeister, et al.Meat Science|November 9, 2011
Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storageR A Mancini, M C Hunt, K A Hachmeister, et al.Pageof 3