| Current research in meat color RA Mancini, MC Hunt Meat science 71 (1), 100-121, 2005 | 2630 | 2005 |
| Myoglobin and lipid oxidation interactions: Mechanistic bases and control C Faustman, Q Sun, R Mancini, SP Suman Meat science 86 (1), 86-94, 2010 | 1152 | 2010 |
| Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability J Tang, C Faustman, TA Hoagland, RA Mancini, M Seyfert, MC Hunt Journal of Agricultural and Food Chemistry 53 (4), 1223-1230, 2005 | 233 | 2005 |
| Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef MC Hunt, RA Mancini, KA Hachmeister, DH Kropf, M Merriman, ... Journal of food science 69 (1), FCT45-FCT52, 2004 | 180 | 2004 |
| AMSA meat color measurement guidelines MC Hunt, A King, S Barbut, J Clause, D Cornforth, D Hanson, G Lindahl, ... American Meat Science Association, Champaign, Illinois USA 61820, 1-135, 2012 | 177 | 2012 |
| Mechanism for lactate-color stabilization in injection-enhanced beef YH Kim, MC Hunt, RA Mancini, M Seyfert, TM Loughin, DH Kropf, ... Journal of agricultural and food chemistry 54 (20), 7856-7862, 2006 | 166 | 2006 |
| Effects of postmortem storage time on color and mitochondria in beef RA Mancini, R Ramanathan Meat Science 98 (1), 65-70, 2014 | 135 | 2014 |
| The effects of antioxidant combinations on color and lipid oxidation in n− 3 oil fortified ground beef patties S Lee, EA Decker, C Faustman, RA Mancini Meat Science 70 (4), 683-689, 2005 | 131 | 2005 |
| Mitochondrial reduction of metmyoglobin: Dependence on the electron transport chain J Tang, C Faustman, RA Mancini, M Seyfert, MC Hunt Journal of agricultural and food chemistry 53 (13), 5449-5455, 2005 | 125 | 2005 |
| Color Stability, Reducing Activity, and Cytochrome c Oxidase Activity of Five Bovine Muscles M Seyfert, RA Mancini, MC Hunt, J Tang, C Faustman, M Garcia Journal of agricultural and food chemistry 54 (23), 8919-8925, 2006 | 120 | 2006 |
| Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles M Seyfert, RA Mancini, MC Hunt, J Tang, C Faustman Meat Science 75 (3), 432-442, 2007 | 109 | 2007 |
| Role of mitochondria in beef color: A review R Ramanathan, RA Mancini Meat and Muscle Biology 2 (1), 2018 | 107 | 2018 |
| Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 C for 9 days RA Mancini, SP Suman, MKR Konda, R Ramanathan Meat Science 81 (1), 71-76, 2009 | 106 | 2009 |
| Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef SP Suman, RA Mancini, P Joseph, R Ramanathan, MKR Konda, G Dady, ... Meat Science 86 (4), 994-998, 2010 | 100 | 2010 |
| Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib … RC Knock, M Seyfert, MC Hunt, ME Dikeman, RA Mancini, JA Unruh, ... Meat science 74 (2), 312-318, 2006 | 91 | 2006 |
| Meat color R Mancini The science of meat quality, 177-198, 2013 | 88 | 2013 |
| Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry BM Naveena, C Faustman, N Tatiyaborworntham, S Yin, R Ramanathan, ... Food Chemistry 122 (3), 836-840, 2010 | 76 | 2010 |
| Recent updates in meat color research: Integrating traditional and high-throughput approaches R Ramanathan, MC Hunt, RA Mancini, MN Nair, ML Denzer, SP Suman, ... Meat and Muscle Biology 4 (2), 2020 | 73 | 2020 |
| Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef RA Mancini, MC Hunt, DH Kropf Meat Science 64 (2), 157-162, 2003 | 73 | 2003 |
| American Meat Science Association guidelines for meat color measurement DA King, MC Hunt, S Barbut, JR Claus, DP Cornforth, P Joseph, YHB Kim, ... Meat and Muscle Biology 6 (4), 2023 | 72 | 2023 |
