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PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll

Meat science, 2005-02, Vol.69 (2), p.319-324

2005

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Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves

Poultry science, 2000-01, Vol.79 (1), p.126-136

2000

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Effects of Tasco (a seaweed extract) and heat stress on N metabolism and meat fatty acids in wether lambs fed hays containing endophyte-infected fescue

Small ruminant research, 2005-11, Vol.60 (3), p.237-245

2005

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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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Pale and normal turkey breast enhancement through the utilization of turkey collagen in a chunked and formed turkey breast roll

Journal of applied poultry research, 2004-10, Vol.13 (3), p.406-411

2004

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Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigments

Poultry science, 1997-10, Vol.76 (10), p.1450-1456

1997

Volltextzugriff (PDF)

Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork

Meat science, 2003-09, Vol.65 (1), p.547-553

2003

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Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

Meat science, 2004-02, Vol.66 (2), p.371-381

2004

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 2000-04, Vol.11 (1), p.vii-vii

MARRIOTT, N.G.

2000

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 2000-04, Vol.11 (1), p.vii-vii

MARRIOTT, N.G.

2000

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 2000-04, Vol.11 (1)

MARRIOTT, N.G.

2000

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 1998-01, Vol.9 (1), p.vii-viii

MARRIOTT, N.G.

1998

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 1998-01, Vol.9 (1), p.vii-viii

MARRIOTT, N.G.

1998

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 1998-01, Vol.9 (1)

MARRIOTT, N.G.

1998

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Value enhancement of turkey dark meat through restructuring techniques

Poultry science, 1986-11, Vol.65 (11), p.2056-2064

1986

Volltextzugriff (PDF)

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

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

2001

Volltextzugriff (PDF)

Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves

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

2001

Volltextzugriff (PDF)

Accelerated production of dry cured hams

Meat science, 1987, Vol.19 (1), p.53-64

1987

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 1994-09, Vol.5 (3), p.v-v

MARRIOTT, N.G.

1994

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 1994-09, Vol.5 (3), p.v-v

MARRIOTT, N.G.

1994

Volltextzugriff (PDF)

EDITORIAL

Journal of muscle foods, 1994-09, Vol.5 (3)

MARRIOTT, N.G.

1994

Volltextzugriff (PDF)

HACCP PLAN DEVELOPMENT AND ASSESSMENT: A REVIEW

Journal of muscle foods, 2002-12, Vol.13 (4), p.313-330

2002

Volltextzugriff (PDF)

INSTRUMENTAL TEXTURE ASSESSMENT AND CONSUMER ACCEPTABILITY OF COOKED BROILER BREASTS EVALUATED USING A GEOMETRICALLY UNIFORM-SHAPED SAMPLE

Journal of muscle foods, 2003-03, Vol.14 (1), p.11-23

2003

Volltextzugriff (PDF)

Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation

Poultry science, 1999-02, Vol.78 (2), p.255-266

1999

Volltextzugriff (PDF)

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PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll

Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves

Effects of Tasco (a seaweed extract) and heat stress on N metabolism and meat fatty acids in wether lambs fed hays containing endophyte-infected fescue

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

Pale and normal turkey breast enhancement through the utilization of turkey collagen in a chunked and formed turkey breast roll

Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigments

Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork

Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

EDITORIAL

EDITORIAL

EDITORIAL

EDITORIAL

EDITORIAL

EDITORIAL

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

Value enhancement of turkey dark meat through restructuring techniques

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

Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves

Accelerated production of dry cured hams

EDITORIAL

EDITORIAL

EDITORIAL

HACCP PLAN DEVELOPMENT AND ASSESSMENT: A REVIEW

INSTRUMENTAL TEXTURE ASSESSMENT AND CONSUMER ACCEPTABILITY OF COOKED BROILER BREASTS EVALUATED USING A GEOMETRICALLY UNIFORM-SHAPED SAMPLE

Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation

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