Your search returned 9 results.

Results
	1.	Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration. [electronic resource] by Raines, C R Dikeman, M E Grobbel, J P Yancey, E J Producer: 20121002 In: Meat science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color. [electronic resource] by Grobbel, J P Dikeman, M E Hunt, M C Milliken, G A Producer: 20080716 In: Journal of animal science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. [electronic resource] by Grobbel, J P Dikeman, M E Hunt, M C Milliken, G A Producer: 20081211 In: Journal of animal science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade. [electronic resource] by Obuz, E Dikeman, M E Grobbel, J P Stephens, J W Loughin, T M Producer: 20121002 In: Meat science vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula. [electronic resource] by Grobbel, J P Dikeman, M E Smith, J S Kropf, D H Milliken, G A Producer: 20071108 In: Journal of animal science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems. [electronic resource] by Grobbel, J P Dikeman, M E Yancey, E J Smith, J S Kropf, D H Milliken, G A Producer: 20121002 In: Meat science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Microbial translocation of needle-free versus traditional needle injection-enhanced beef strip loins. [electronic resource] by Ray, A N Dikeman, M E Crow, B A Phebus, R K Grobbel, J P Hollis, L C Producer: 20100726 In: Meat science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles. [electronic resource] by Crow, B A Dikeman, M E Hollis, L C Phebus, R A Ray, A N Houser, T A Grobbel, J P Producer: 20100719 In: Meat science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. [electronic resource] by Yancey, E J Grobbel, J P Dikeman, M E Smith, J S Hachmeister, K A Chambers, E C Gadgil, P Milliken, G A Dressler, E A Producer: 20121002 In: Meat science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)