Latest Articles
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Kathryn Hearn (Oklahoma State University), Morgan Denzer (Oklahoma State University), Rachel Mitacek (Oklahoma State University), Naveena B. Maheswarappa (Indian Council of Agricultural Research), Conner McDaniel (Oklahoma State University), Ravi Jadeja (Oklahoma State University), Gretchen Mafi (Oklahoma State University), Ali Beker (Oklahoma State University), Adel Pezeshki (Oklahoma State University), Ranjith Ramanathan (Oklahoma State University)
Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation
Published in: Meat and Muscle Biology
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McKenna J. Powell (Iowa State University), Joseph G. Sebranek (Iowa State University), Kenneth J. Prusa (Iowa State University), Rodrigo Tarté (Iowa State University)
Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast
Published in: Meat and Muscle Biology
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Ko-Eun Hwang (University of Wisconsin–Madison), James R. Claus (University of Wisconsin–Madison)
Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds)
Published in: Meat and Muscle Biology
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Nicholas A. Roth (empirical Innovations, Inc.)
Practical Elimination of Raw Meat Microbiological Risk Using Thermal Pasteurization, a Novel Meat-Safety-Driven Technology
Published in: Meat and Muscle Biology
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Thu T. N. Dinh (Mississippi State University), K. Virellia To (Mississippi State University), M. Wes Schilling (Mississippi State University)
Fatty Acid Composition of Meat Animals as Flavor Precursors
Published in: Meat and Muscle Biology
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