1. Comparison of extraction procedures to characterize beef Longissimus metabolomic profile. (March 2015) Authors: Ramanathan, R.; Madden, R.; Mafi, G.G.; VanOverbeke, D.L.; Dillwith, J.W. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of extraction procedures to characterize beef Longissimus metabolomic profile. (March 2015) Authors: Ramanathan, R.; Madden, R.; Mafi, G.G.; VanOverbeke, D.L.; Dillwith, J.W. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Correlating myoglobin and lipid oxidation with reduction potential in a sarcoplasm-liposome system. (February 2016) Authors: Abraham, A.; Bjugstad, K.B.; Mafi, G.G.; VanOverbeke, D.L.; Gifford, C.; Rael, L.T.; Bar-Or, R.; Ramanathan, R. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 172 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of technology use in beef production systems on muscle conformation of Longissimus lumborum. (March 2015) Authors: Harsh, B.; Mafi, G.G.; VanOverbeke, D.L.; Ramanathan, R.; Hodgen, J.M.; Finck, J.L.; Maxwell, C.L.; Richards, C.J.; Krehbiel, C.R. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 138 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of extending aging on biochemical properties of dark cutting beef. (February 2016) Authors: English, A.R.; Mafi, G.G.; VanOverbeke, D.L.; Xiaoping, G.; Desilva, U.; Ramanathan, R. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of freeze thawing on the oxygenation properties of dark cutting beef. (February 2016) Authors: English, A.R.; Harsh, B.N.; Wills, K.M.; Mafi, G.G.; VanOverbeke, D.L.; Ramanathan, R. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 170 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of technology use in beef production systems on meat quality and consumer palatability ratings. (March 2015) Authors: Harsh, B.N.; Mafi, G.G.; VanOverbeke, D.L.; Ramanathan, R.; Hodgen, J.M.; Finck, J.L.; Maxwell, C.L.; Richards, C.J.; Krehbiel, C.R. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Quantification of beef Longissimus and psoas muscle mitochondria using real-time polymerase chain reaction. (March 2015) Authors: Ramanathan, R.; Guo, X.; Mafi, G.G.; VanOverbeke, D.L.; DeSilva, U. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Reflectance and absorbance properties of dark cutting beef. (February 2016) Authors: Djimsa, B.; English, A.R.; Mafi, G.G.; VanOverbeke, D.L.; Bailey, K.L. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 173 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Species specific effects on non-enzymatic metmyoglobin reduction. (March 2015) Authors: Elroy, N.N.; Mafi, G.G.; VanOverbeke, D.L.; Ramanathan, R. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗