F.W. Pohlman

American Meat Science Association Guidelines for Meat Color Measurement

D. A. King, Melvin C. Hunt, Shai Barbut et al. · Meat and Muscle Biology · 2022 · 275 citations · Full text

Agriculture, Biochemistry, Food Science +13

Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide

M.R Stivarius, F.W. Pohlman, K.S McElyea et al. · Meat Science · 2002 · 90 citations

Agriculture, Animal Sciences, Food Science +17

Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display

M.R Stivarius, F.W. Pohlman, K.S McElyea et al. · Meat Science · 2002 · 86 citations

Agriculture, Animal Sciences, Food Science +17

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

C.W. Balentine, Philip G. Crandall, Corliss A. O’Bryan et al. · Meat Science · 2006 · 81 citations

Agriculture, Animal Sciences, Food Science +16

Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics

R.T. Baublits, F.W. Pohlman, A.H. Brown et al. · Meat Science · 2005 · 81 citations

Agriculture, Animal Sciences, Food Science +13