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Journal of Agricultural and Food Chemistry|February 17, 2005
Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stabilityJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.Journal of Agricultural and Food Chemistry|July 21, 2005
Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin EJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.Journal of Food Science|August 7, 2012
Effects of pyruvate on lipid oxidation and ground beef colorRanjith Ramanathan, Richard A Mancini, Charlene B Van Buiten, et al.Journal of Agricultural and Food Chemistry|September 28, 2006
Mechanism for lactate-color stabilization in injection-enhanced beefYuan H Kim, Melvin C Hunt, Richard A Mancini, et al.Journal of Agricultural and Food Chemistry|September 28, 2011
Species-specific myoglobin oxidationShuang Yin, Cameron Faustman, Nantawat Tatiyaborworntham, et al.Journal of Agricultural and Food Chemistry|August 10, 2012
Redox instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxynonenal in vitroNantawat Tatiyaborworntham, Cameron Faustman, Shuang Yin, et al.Pageof 2