Economic implications of improved color stability in beef.

By G. Smith, K. Belk, J. Sofos, J. D. Tatum, S. Williams, E. Decker, C. Faustman, C. López-Bote. 2000

119 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/c9ba38e972ed27ba5eeb047628459380c9b6ecb7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. S. Suman
2. R. Ramanathan
3. E. Webb
4. P. Joseph
5. Lourens JC Erasmus
6. R. Mancini

Citations in the corpus

• Role of Mitochondria in Beef Color: A Review (2018, background): “A characteristic bright-red color is required for consumer acceptance (Smith et al., 2000).”
• The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “Consumers are perceptive about meat colour, which explains about 15% of the variation in consumer acceptance of meat (Smith et al., 2000).”
• Myoglobin chemistry and meat color. (2013, background): “It has been estimated that discoloration-induced price discounts result in more than one billion dollars in revenue loss for the United States meat industry every year (Smith et al. 2000).”