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Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation

Food science & technology, 2018-06, Vol.92, p.290-296

2018

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Preserving pre-rigor meat functionality for beef patty production

Meat science, 2006-06, Vol.73 (2), p.287-294

2006

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Mass spectrometric characterization and thermostability of turkey myoglobin

Food science & technology, 2010, Vol.43 (2), p.273-278

2010

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Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast

Meat science, 2007-12, Vol.77 (4), p.492-498

2007

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Inhibition of lipid oxidation in ground turkey with encapsulated phosphates as affected by meat age, phosphate type, and temperature release point

Meat science, 2015-03, Vol.101, p.110-110

2015

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Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking

Meat science, 2006-03, Vol.72 (3), p.567-573

2006

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Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss

Meat science, 2014-05, Vol.97 (1), p.93-103

2014

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Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey

Meat science, 2007-12, Vol.77 (4), p.529-539

2007

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Characteristics of low-fat ground beef containing texture-modifying ingredients

Journal of food science, 1992-01, Vol.57 (1), p.19-24

1992

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Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat

Food science & technology, 2016-03, Vol.66, p.398-405

2016

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Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat

Journal of food science, 2016-02, Vol.81 (2), p.C359-C368

2016

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Low-fat, high added-water bologna formulated with texture-modifying ingredients

Journal of food science, 1991-05, Vol.56 (3), p.643-647

1991

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Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

Journal of food science, 2015-10, Vol.80 (10), p.C2161-C2169

2015

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Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cows

Journal of animal science, 2011-02, Vol.89 (2), p.538

2011

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Low-fat, high added water bologna from massaged, minced batter

Journal of food science, 1993-03, Vol.58 (2), p.259-264

1993

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Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics

Journal of food science, 1990-03, Vol.55 (2), p.338-341

1990

Volltextzugriff (PDF)

Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: feedlot performance, carcass characteristics, and beef sensory attributes

Journal of animal science, 2009-06, Vol.87 (6), p.2089

2009

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Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system

Meat science, 2003-12, Vol.65 (4), p.1293-1299

2003

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Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey

Meat science, 2006-04, Vol.72 (4), p.585-595

2006

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Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls

Journal of food science, 2003-04, Vol.68 (3), p.874-878

2003

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No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle

Journal of food science, 2002-01, Vol.67 (1), p.335-340

2002

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Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts

Meat science, 2001-07, Vol.58 (3), p.287-292

2001

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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

Journal of food science, 1992, Vol.57 (1), p.25-29

1992

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Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves

Meat science, 2001-07, Vol.58 (3), p.283-286

2001

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Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks

Journal of food protection, 2002-04, Vol.65 (4), p.616-620

2002

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Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation

Preserving pre-rigor meat functionality for beef patty production

Mass spectrometric characterization and thermostability of turkey myoglobin

Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast

Inhibition of lipid oxidation in ground turkey with encapsulated phosphates as affected by meat age, phosphate type, and temperature release point

Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking

Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss

Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey

Characteristics of low-fat ground beef containing texture-modifying ingredients

Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat

Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat

Low-fat, high added-water bologna formulated with texture-modifying ingredients

Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cows

Low-fat, high added water bologna from massaged, minced batter

Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics

Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: feedlot performance, carcass characteristics, and beef sensory attributes

Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system

Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey

Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls

No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle

Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts

Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves

Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks

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