Daren P. Cornforth

Best Publications

• Consumer preferences for beef color and packaging did not affect eating satisfaction.

  Charles E Carpenter;Daren P Cornforth;Dick Whittier

  470
  Citations

• Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum

  Unknown

  278
  Citations

• Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging

  Unknown

  229
  Citations

• Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef.

  Unknown

  196
  Citations

• Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.

  Unknown

  154
  Citations

• Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System

  Unknown

  141
  Citations

• Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef.

  Unknown

  141
  Citations

• Conjugated linoleic acid content of beef from cattle fed diets containing high grain, CLA, or raised on forages

  Unknown

  126
  Citations

• Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.

  Unknown

  109
  Citations

• Color — its basis and importance

  Unknown

  101
  Citations

• Comparison of color and thiobarbituric acid values of Cooked hamburger patties after storage of fresh beef chubs in modified atmospheres

  Unknown

  100
  Citations

• Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef

  Unknown

  81
  Citations

• Relationship of mitochondria and sarcoplasmic reticulum to cold shortening

  Unknown

  70
  Citations

• Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef

  Unknown

  70
  Citations

• Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls.

  Unknown

  69
  Citations

• Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability

  Unknown

  66
  Citations

• Sodium Levulinate and Sodium Lactate Effects on Microbial Growth and Stability of Fresh Pork and Turkey Sausages

  Unknown

  62
  Citations

• Comparison of Antioxidant Effects of Milk Mineral, Butylated Hydroxytoluene and Sodium Tripolyphosphate in Raw and Cooked Ground Pork

  Unknown

  59
  Citations

• Heating and the Distribution of Total and Heme Iron Between Meat and Broth

  Unknown

  57
  Citations

• Low-Oxygen Packaging of Fresh Meat with Carbon monoxide: Meat Quality, Microbiology, and Safety

  Unknown

  19
  Citations