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Refinado por: Nome da Publicação: Meat Science remover
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1
Inherent factors influence color variations in semimembranosus muscle of pigs
Inherent factors influence color variations in semimembranosus muscle of pigs
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Inherent factors influence color variations in semimembranosus muscle of pigs

L. T Kirkpatrick Jennifer M Elgin; Sulaiman K Matarneh; Jordan C Wicks; R. P Daniels; Con-Ning Yen; J. S Bodmer; D Zumbaugh; S. W El-Kadi; Saulo da Luz e Silva; T. H Shi; David Edwin Gerrard

Meat Science Amsterdam v. 185, art. 108721, p. 1-11, 2022

Amsterdam 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Inh )(Acessar)

2
Human perception of color differences using computer vision system measurements of raw pork loin
Human perception of color differences using computer vision system measurements of raw pork loin
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Human perception of color differences using computer vision system measurements of raw pork loin

Altmann, Brianne A. ; Gertheiss, Jan ; Tomasevic, Igor ; Engelkes, Christina ; Glaesener, Thibaud ; Meyer, Jule ; Schäfer, Alina ; Wiesen, Richard ; Mörlein, Daniel

Meat science, 2022-06, Vol.188, p.108766-108766, Article 108766 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)
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Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

Purslow, Peter P. ; Warner, Robyn D. ; Clarke, Frank M. ; Hughes, Joanne M.

Meat science, 2020-01, Vol.159, p.107941-107941, Article 107941 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Factors influencing internal color of cooked meats
Factors influencing internal color of cooked meats
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Factors influencing internal color of cooked meats

Suman, Surendranath P. ; Nair, Mahesh N. ; Joseph, Poulson ; Hunt, Melvin C.

Meat science, 2016-10, Vol.120, p.133-144 [Periódico revisado por pares]

England: Elsevier Ltd

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5
The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability
The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability
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The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability

Holman, Benjamin W.B. ; Collins, Damian ; Kilgannon, Ashleigh K. ; Hopkins, David L.

Meat science, 2018-01, Vol.135, p.42-45 [Periódico revisado por pares]

England: Elsevier Ltd

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6
A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display
A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display
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A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display

Holman, Benjamin W.B. ; Hopkins, David L.

Meat science, 2019-01, Vol.147, p.162-165 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability
Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability
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Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability

Canto, Anna C.V.C.S. ; Suman, Surendranath P. ; Nair, Mahesh N. ; Li, Shuting ; Rentfrow, Gregg ; Beach, Carol M. ; Silva, Teofilo J.P. ; Wheeler, Tommy L. ; Shackelford, Steven D. ; Grayson, Adria ; McKeith, Russell O. ; King, D. Andy

Meat science, 2015-04, Vol.102, p.90-98 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Sarcoplasmic model to study the effects of high-pressure processing on beef color
Sarcoplasmic model to study the effects of high-pressure processing on beef color
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Sarcoplasmic model to study the effects of high-pressure processing on beef color

Denzer, Morgan ; Furbeck, Rebecca ; Sullivan, Gary ; Danao, Mary-Grace ; Mafi, Gretchen G. ; Ramanathan, Ranjith

Meat science, 2023-05, Vol.199, p.109127-109127, Article 109127 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
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Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Faustman, Cameron ; Sun, Qun ; Mancini, Richard ; Suman, Surendranath P.

Meat science, 2010-09, Vol.86 (1), p.86-94 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
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Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions

Yang, Xiaoyin ; Zhang, Yi ; Luo, Xin ; Zhang, Yimin ; Zhu, Lixian ; Xu, Baochen ; Hopkins, David L. ; Liang, Rongrong

Meat science, 2022-06, Vol.188, p.108773-108773, Article 108773 [Periódico revisado por pares]

England: Elsevier Ltd

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