檢索結果 - Gretchen Mafi

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  1. 1

    Daily Quantification of Myoglobin Forms on Beef Longissimus Lumborum Steaks Over 7 Days of Display by Near-infrared Diffuse Reflectance Spectroscopy 由 Daqing Piao, Gretchen Mafi, Morgan L. Denzer, Ranjith Ramanathan

    發表在 Meat and Muscle Biology (2022-02-01)
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  2. 2

    Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception 由 Deborah L. VanOverbeke, Drew Cassens, Gretchen Mafi, Ranjith Ramanathan

    發表在 Meat and Muscle Biology (2021-06-01)
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  3. 3

    Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging 由 Deborah L. VanOverbeke, Gretchen Mafi, Laura Yoder, Ranjith Ramanathan

    發表在 Meat and Muscle Biology (2021-06-01)
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  4. 4

    Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness 由 Deborah L. VanOverbeke, Gretchen Mafi, Morgan L. Denzer, Ranjith Ramanathan

    發表在 Meat and Muscle Biology (2022-01-01)
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  5. 5

    Interrelationships Between Visual and Instrumental Measures of Ground Beef Color 由 Donald H Kropf, Gretchen Mafi, Melvin Hunt, Ranjith Ramanathan, Richard A. Mancini

    發表在 Meat and Muscle Biology (2022-10-01)
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  6. 6

    Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef 由 Deborah L. VanOverbeke, Gretchen Mafi, J. L. Lusk, R. Reuter, Ranjith Ramanathan

    發表在 Meat and Muscle Biology (2019-12-01)
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  7. 7

    Effects of Aging, Modified Atmospheric Packaging, and Display Time on Metmyoglobin Reducing Activity and Oxygen Consumption of High-pH Beef 由 A. R. English, Deborah L. VanOverbeke, Gretchen Mafi, M. C. Hunt, Ranjith Ramanathan

    發表在 Meat and Muscle Biology (2019-08-01)
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  8. 8

    Effects of Light and Oxygen Conditions on Nonenzymatic Metmyoglobin Reduction In Vitro 由 Gopan Krishnan, Gretchen Mafi, Madelyn Scott, Morgan L. Denzer, Morgan Pfeiffer, Ranjith Ramanathan, Rishav Kumar

    發表在 Meat and Muscle Biology (2023-10-01)
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  9. 9

    Use of High-Pressure Processing to Improve the Redness of Dark-Cutting Beef 由 Cole Reesman, Gary Sullivan, Gretchen Mafi, Mary-Grace Danao, Morgan Pfeiffer, Ranjith Ramanathan, Sunil More

    發表在 Meat and Muscle Biology (2023-04-01)
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  10. 10

    Economic Loss, Amount of Beef Discarded, Natural Resources Wastage, and Environmental Impact Due to Beef Discoloration 由 Brad Morgan, Gretchen Mafi, Lixia H Lambert, Mahesh N. Nair, Morgan Pfeiffer, Ranjith Ramanathan, Ryan Feuz

    發表在 Meat and Muscle Biology (2022-04-01)
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  11. 11

    Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef 由 Deborah L. VanOverbeke, Drew Cassens, Gretchen Mafi, Kendra Wills, Morgan L. Denzer, Morgan Pfeiffer, Ranjith Ramanathan

    發表在 Meat and Muscle Biology (2020-10-01)
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  12. 12

    Characterization of the Cofactors Involved in Non-enzymatic Metmyoglobin/Methemoglobin Reduction In Vitro 由 Colin Mowery, Deborah L. VanOverbeke, Gretchen Mafi, Haden A. Comstock, Morgan L. Denzer, Naveena B. Maheswarappa, Ranjith Ramanathan

    發表在 Meat and Muscle Biology (2020-05-01)
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  13. 13

    Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches 由 Gretchen Mafi, Mahesh N. Nair, Melvin C Hunt, Morgan L. Denzer, Ranjith Ramanathan, Richard A. Mancini, Surendranath P. Suman

    發表在 Meat and Muscle Biology (2020-07-01)
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  14. 14

    Effects of Oxygen Partial Pressure on 4-Hydroxy-2-Nonenal Induced Oxymyoglobin Oxidation 由 Deborah L. VanOverbeke, Frank Kiyimba, Gretchen Mafi, Janet Rogers, Mahesh N. Nair, Ranjith Ramanathan, Steven D. Hartson, Thiago S. Belem

    發表在 Meat and Muscle Biology (2019-10-01)
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  15. 15

    Effects of Sodium Nitrite and Tocopherol Incorporated Poly(Lactic Acid) Biodegradable Films on Dark-Cutting Beef Color 由 Anibal Bher, Gretchen Mafi, Mansour Alnajrani, Morgan L. Denzer, Morgan Pfeiffer, Rafael Auras, Ranjith Ramanathan, Timothy Bowser, Trinity J Smith, Wesley Osburn

    發表在 Meat and Muscle Biology (2024-02-01)
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  16. 16

    Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation 由 Adel Pezeshki, Ali Beker, Conner McDaniel, Gretchen Mafi, Kathryn Hearn, Morgan L. Denzer, Naveena B. Maheswarappa, Rachel Mitacek, Ranjith Ramanathan, Ravirajsinh Jadeja

    發表在 Meat and Muscle Biology (2021-09-01)
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  17. 17

    National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice 由 Ashley N. Arnold, Ayleen A. Gonzalez, Carol Lorenzen, Chad Carr, Davey B Griffin, E. Paige Williams, Gretchen Mafi, J. C. Brooks, Jeffrey W. Savell, Jerrad F. Legako, Kerri Gehring, Rhonda K. Miller, Robert J. Maddock, Trent E. Schwartz

    發表在 Meat and Muscle Biology (2024-02-01)
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