M. P. Lynch

Effect of erythorbic acid on cooked color in ground beef.

Q. Sun, C. Faustman, R. Mancini, 2001, Meat science.

Detection of lipid-derived aldehydes and aldehyde :protein adducts in vitro and in beef

L. Silbart, C. Faustman, H. Furr, 2008 .

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef.

J. Kerry, P. Morrissey, D. J. Buckley, 1999, Meat science.

Effect of aldehyde lipid oxidation products on myoglobin.

C. Faustman, M. P. Lynch, Cameron Faustman, 2000, Journal of agricultural and food chemistry.

A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reduction.

J. Kerry, D. J. Buckley, C. Faustman, 1998, Meat science.

Effect of dietary α-tocopherol supplementation on color and lipid stability in pork.

S. Zinn, K. Govoni, C. Faustman, 2001, Meat science.

Strategies for Increasing Oxidative Stability of (Fresh) Meat Color

S. Joo, C. Faustman, M. P. Lynch, 2001 .