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Meat Science|August 27, 2013
Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobinsM N Nair, S P Suman, S Li, et al.
Meat Science|July 13, 2010
Amino acid sequence of myoglobin from emu (Dromaius novaehollandiae) skeletal muscleS P Suman, P Joseph, S Li, et al.
Meat Science|April 9, 2010
Characterization of bison (Bison bison) myoglobinP Joseph, S P Suman, S Li, et al.
Meat Science|November 9, 2011
Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cowsJ F Stika, Y L Xiong, S P Suman, et al.
Meat Science|April 9, 2010
Mass spectrometric investigations on lactate adduction to equine myoglobinR A Mancini, S P Suman, M K R Konda, et al.
Meat Science|September 14, 2010
Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beefS P Suman, R A Mancini, P Joseph, et al.
Meat Science|March 15, 2011
Chitosan inhibits premature browning in ground beefS P Suman, R A Mancini, P Joseph, et al.
Meat Science|April 30, 2017
Proteomic approach to characterize biochemistry of meat quality defectsM W Schilling, S P Suman, X Zhang, et al.
Meat Science|April 9, 2010
Color-stabilizing effect of lactate on ground beef is packaging-dependentS P Suman, R A Mancini, P Joseph, et al.
Meat Science|April 9, 2010
Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef pattiesR A Mancini, R Ramanathan, S P Suman, et al.
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