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	1.	Sample Position Effects on Moisture Analyses by a Microwave Oven Method [electronic resource] by Hayward, L H Kropf, D H Publication details: Journal of food protection Aug 1980 In: Journal of food protection vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Instrumental reflectance values of fresh pork are dependant on aperture size. [electronic resource] by Yancey, J W S Kropf, D H Producer: 20121002 In: Meat science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in Frankfurters. [electronic resource] by Choi, Y I Kastner, C L Kropf, D H Publication details: Journal of food protection Dec 1987 In: Journal of food protection vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef. [electronic resource] by Mancini, R A Hunt, M C Kropf, D H Producer: 20121002 In: Meat science vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle. [electronic resource] by Pohlman, F W Dikeman, M E Kropf, D H Producer: 20121002 In: Meat science vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage. [electronic resource] by Choi, Y I Kastner, C L Kropf, D H Publication details: Journal of food protection Dec 1987 In: Journal of food protection vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts. [electronic resource] by Highfill, C M Esquivel-Font, O Dikeman, M E Kropf, D H Producer: 20120503 In: Meat science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss. [electronic resource] by Sørheim, O Kropf, D H Hunt, M C Karwoski, M T Warren, K E Producer: 20121002 In: Meat science vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability. [electronic resource] by Unruh, J A Kastner, C L Kropf, D H Dikeman, M E Hunt, M C Producer: 20121002 In: Meat science vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage. [electronic resource] by Mancini, R A Hunt, M C Hachmeister, K A Kropf, D H Johnson, D E Producer: 20121002 In: Meat science vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system. [electronic resource] by Mayer, A L Smith, J S Kropf, D H Marsden, J L Milliken, G A Producer: 20121002 In: Meat science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Porcine somatotropin and dietary lysine influence bone mineralization and mechanical properties of bones in finishing swine. [electronic resource] by Goodband, R D Hines, R H Nelssen, J L Kropf, D H Schricker, B R Producer: 19930506 In: Journal of animal science vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	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)
	14.	Ascorbic acid minimizes lumbar vertebrae discoloration. [electronic resource] by Mancini, R A Hunt, M C Hachmeister, K A Kropf, D H Johnson, D E 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)
	15.	Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles. [electronic resource] by Seyfert, M Hunt, M C Mancini, R A Hachmeister, K A Kropf, D H Unruh, J A 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)
	16.	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)
	17.	The effects of porcine somatotropin and dietary lysine on growth performance and carcass characteristics of finishing swine fed to 105 or 127 kilograms. [electronic resource] by Johnston, M E Nelssen, J L Goodband, R D Kropf, D H Hines, R H Schricker, B R Producer: 19940201 In: Journal of animal science vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Effects of Ascorbic Acid on Display Life of Ground Beef. [electronic resource] by Shivas, S D Kropf, D H Hunt, M C Kastner, C L Kendall, J L A Dayton, A D Publication details: Journal of food protection Jan 1984 In: Journal of food protection vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	The use of urea dilution for estimation of carcass composition of Holstein steers at 3, 6, 9, and 12 months of age. [electronic resource] by Velazco, J Morrill, J L Kropf, D H Brandt, R T Harmon, D L Preston, R L Clarenburg, R Producer: 19970417 In: Journal of animal science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles. [electronic resource] by Seyfert, M Hunt, M C Mancini, R A Hachmeister, K A Kropf, D H Unruh, J A Loughin, T M Producer: 20071130 In: Journal of animal science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 28 results.