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Journal of Animal Science|August 23, 2011
Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beefJ K Apple, J T Sawyer, J-F Meullenet, et al.
Meat Science|November 9, 2011
Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin buttsM S Lee, J K Apple, J W S Yancey, et al.
Meat Science|February 14, 2012
Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stabilityW Nathan Tapp, Janeal W S Yancey, Jason K Apple, et al.
Meat Science|April 27, 2010
Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acidJ T Sawyer, J K Apple, Z B Johnson, et al.
Meat Science|November 9, 2011
Influence of wet-aging on bloom development in the longissimus thoracisM S Lee, J K Apple, J W S Yancey, et al.
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