Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

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

Tba Test, Food Analysis, Food Preservation +18

Foodborne Disease Significance of Escherichia coli O157:H7 and Other Enterohemorrhagic E. coli

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Pathogen Detection, Foodborne Pathogens, Pathogenesis +11

Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition

Marianne Uhre Jakobsen, Grete Bertelsen · Meat Science · 2000 · 249 citations

Meat Packaging, Storage Time, Environmental Engineering +6

Free radical scavenging and antioxidant effects of lactate ion: an in vitro study

Carole Groussard, Isabelle Morel, Martine Chevanne et al. · Journal of Applied Physiology · 2000 · 242 citations

Oxysterol, Biochemistry, Linoleic Acid Micelles +13

Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Melvin C. Hunt, Oddvin Sørheim, Erik Slinde · Journal of Food Science · 1999 · 240 citations

Animal Physiology, Food Chemistry, Nutrition +14