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Meat Science|November 9, 2011
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changesElisabeth Huff-Lonergan, Steven M Lonergan
Meat Science|February 21, 2012
Rapid determination of pork sensory quality using Raman spectroscopyQi Wang, Steven M Lonergan, Chenxu Yu
Meat Science|June 23, 2010
Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderizationElisabeth Huff Lonergan, Wangang Zhang, Steven M Lonergan
Meat Science|November 9, 2011
Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelationAmity D Westphalen, Jenni L Briggs, Steven M Lonergan
Meat Science|April 29, 2014
Influence of supplementing vitamin C to yearling steers fed a high sulfur diet during the finishing period on meat color, tenderness and protein degradation, and fatty acid profile of the longissimus muscleDanielle J Pogge, Steven M Lonergan, Stephanie L Hansen
Meat Science|August 3, 2010
Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradationYuan H Kim, Steven M Lonergan, Elisabeth Huff-Lonergan
Meat Science|November 12, 2013
Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentrations of dietary sulfurDanielle J Pogge, Steven M Lonergan, Stephanie L Hansen
Meat Science|November 9, 2011
Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in porkGiuseppe Bee, Abbey L Anderson, Steven M Lonergan, et al.
Meat Science|November 9, 2011
Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of porkW G Zhang, Steven M Lonergan, Matt A Gardner, et al.
Meat Science|May 7, 2010
High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerizationYuan H Kim, Elisabeth Huff-Lonergan, Joseph G Sebranek, et al.
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