Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef by Morgan L. Denzer, Gretchen G. Mafi, Deborah L. VanOverebeke, Ranjith Ramanathan

Get full text

Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks by JoyjitSaha, RaviJadeja, Gretchen G.Mafi, JacobNelson, RanjithRamanathan, DivyaJaroni

Get full text

Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef by Cole Reesman, Gary Sullivan, Mary-Grace Danao, Gretchen G. Mafi, Morgan Pfeiffer, Ranjith Ramanathan

Get full text

Species-Specificity in Myoglobin Oxygenation and Reduction Potential Properties by Rajasekhara Nerimetla, Sadagopan Krishnan, Suman Mazumder, Smita Mohanty, Gretchen G. Mafi, Deborah L. VanOverbeke, Ranjith Ramanathan

Get full text

Role of postmortem bioenergetics in beef colour chemistry by Ranjith Ramanathan, Morgan Denzer, Frank Kiyimba, Keayla Harr, Surendranath P. Suman, Melvin Hunt, Morgan Pfeiffer, Gretchen G. Mafi, Yuan H. Brad Kim

Get full text

National Beef Tenderness Survey–2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef by Hillary A. Martinez, Ashley N. Arnold, J. Chance Brooks, Chad C. Carr, Kerri B. Gehring, Davey B. Griffin, Daniel S. Hale, Gretchen G. Mafi, D. Dwain Johnson, Carol L. Lorenzen, Robert J. Maddock, Rhonda K. Miller, Deborah L. VanOverbeke, Bridget E. Wasser, Jeffrey W. Savell

Get full text