Charles E. Carpenter

Consumer preferences for beef color and packaging did not affect eating satisfaction

Charles E. Carpenter, Daren P. Cornforth, Dick Whittier · Meat Science · 2001 · 368 citations

Food Choice, Nutrition, Consumer Preferences +12

Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum

Liza John, Daren P. Cornforth, Charles E. Carpenter et al. · Meat Science · 2004 · 220 citations

Food Chemistry, Meat Packaging, Food Analysis +6

Sensory Evaluation of Ground Beef Stored in High‐oxygen Modified Atmosphere Packaging

Preetha Jayasingh, Daren P. Cornforth, Charlotte Brennand et al. · Journal of Food Science · 2002 · 163 citations

Meat Packaging, Food Packaging, Food Analysis +14

Aging and Processing Affect Color, Metmyoglobin Reductase and Oxygen Consumption of Beef Muscles

D. Madhavi, Charles E. Carpenter · Journal of Food Science · 1993 · 154 citations

Nutrition, Meat Quality, Processing Affect Color +19

Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef

Preetha Jayasingh, Daren P. Cornforth, Charles E. Carpenter et al. · Meat Science · 2001 · 146 citations

Chemical Engineering, Meat Packaging, Food Packaging +11