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

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

V. C. Witte, G. F. Krause, Milton E. Bailey · Journal of Food Science · 1970 · 1.3K citations

Agriculture, Biochemistry, Food Science +12

Extending the storage life of raw chilled meats

C.O. Gill · Meat Science · 1996 · 281 citations

Agriculture, Food Science, Food Preservation +11

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

Armida Sánchez‐Escalante, Djamel Djenane, G. Torrescano et al. · Meat Science · 2001 · 246 citations

Agriculture, Animal Sciences, Food Science +17

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation

Z Formanek, Joe P. Kerry, F. M. HIGGINS et al. · Meat Science · 2001 · 151 citations

Agriculture, Food Science, Nutritional Sciences +17

A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system

Beom Jun Lee, Deloy G. Hendricks, Daren P. Cornforth · Meat Science · 1999 · 150 citations

Agriculture, Biochemistry, Food Science +13