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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.Meat Science|November 9, 2011
Effects of calcium salts on beef longissimus qualityT E Lawrence, M E Dikeman, M C Hunt, et al.Meat Science|November 9, 2011
Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traitsT E Lawrence, M E Dikeman, M C Hunt, et al.Journal of Animal Science|July 22, 2008
Predicting cattle age from eye lens weight and nitrogen content, dentition, and United States Department of Agriculture maturity scoreC R Raines, M E Dikeman, J A Unruh, et al.Meat Science|November 8, 2011
Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stabilityJ A Unruh, C L Kastner, D H Kropf, et al.Journal of Animal Science|September 1, 1990
Evaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattleG Whipple, M Koohmaraie, M E Dikeman, et al.Cellular and Molecular Life Sciences : CMLS|May 22, 2007
Alternative exon usage selectively determines both tissue distribution and subcellular localization of the acyl-CoA thioesterase 7 gene productsM C Hunt, S Greene, K Hultenby, et al.Meat Science|April 9, 2010
Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscleA Mohan, M C Hunt, T J Barstow, et al.Meat Science|June 2, 2014
Effects of subprimal type, quality grade, and aging time on display color of ground beef pattiesC M Garner, J A Unruh, M C Hunt, et al.Meat Science|November 9, 2011
Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round musclesM Seyfert, M C Hunt, R A Mancini, et al.Pageof 11