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Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts.
Meat Sci. 2024 Jul;213:109513. doi: 10.1016/j.meatsci.2024.109513. Epub 2024 Apr 9.
Meat Sci. 2024.
PMID: 38608338
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef.
Koulicoff LA, Heilman T, Vitanza L, Welter A, Jeneske H, O'Quinn TG, Hansen S, Huff-Lonergan E, Schulte MD, Chao MD.
Koulicoff LA, et al.
Meat Sci. 2023 Nov;205:109321. doi: 10.1016/j.meatsci.2023.109321. Epub 2023 Aug 25.
Meat Sci. 2023.
PMID: 37643525
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Structural changes in collagen and aggrecan during extended aging may improve beef tenderness.
Koulicoff LA, Chun CKY, Hammond PA, Jeneske H, Magnin-Bissel G, O'Quinn TG, Zumbaugh MD, Chao MD.
Koulicoff LA, et al.
Meat Sci. 2023 Jul;201:109172. doi: 10.1016/j.meatsci.2023.109172. Epub 2023 Mar 28.
Meat Sci. 2023.
PMID: 37003165
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Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime.
Antonelo DS, Gómez JFM, Silva SL, Beline M, Zhang X, Wang Y, Pavan B, Koulicoff LA, Rosa AF, Goulart RS, Li S, Gerrard DE, Suman SP, Wes Schilling M, Balieiro JCC.
Antonelo DS, et al. Among authors: koulicoff la.
Food Res Int. 2022 Mar;153:110947. doi: 10.1016/j.foodres.2022.110947. Epub 2022 Jan 10.
Food Res Int. 2022.
PMID: 35227471
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