J.P. Grobbel

Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

E.J. Yancey, J.P. Grobbel, Michael E. Dikeman et al. · Meat Science · 2006 · 89 citations

Agriculture, Animal Sciences, Food Science +17

Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

Ersel Obuz, Michael E. Dikeman, J.P. Grobbel et al. · Meat Science · 2004 · 85 citations

Agriculture, Animal Sciences, Food Science +13

Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color1

J.P. Grobbel, Michael E. Dikeman, Melvin C. Hunt et al. · Journal of Animal Science · 2008 · 60 citations

Agriculture, Animal Sciences, Food Science +17

Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color1,2

J.P. Grobbel, Michael E. Dikeman, Melvin C. Hunt et al. · Journal of Animal Science · 2008 · 53 citations

Agriculture, Animal Sciences, Food Science +17

Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems

J.P. Grobbel, Michael E. Dikeman, E.J. Yancey et al. · Meat Science · 2005 · 19 citations

Agriculture, Animal Sciences, Food Science +16