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Journal of Animal Science|November 28, 2001
Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stabilityE J Yancey, M C Hunt, M E Dikeman, et al.The Journal of Biological Chemistry|February 7, 1997
Properties and kinetic analysis of UDP-glucose dehydrogenase from group A streptococci. Irreversible inhibition by UDP-chloroacetolR E Campbell, R F Sala, I van de Rijn, et al.Meat Science|November 9, 2011
Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extractT E Lawrence, M E Dikeman, 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.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 Dairy Science|November 20, 2009
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrateA E Croissant, E J Kang, R E Campbell, et al.Pageof 11