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Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties

Journal of food science, 2010-09, Vol.75 (7), p.S355-S364

2010

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In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments

Meat science, 2006-10, Vol.74 (2), p.272-280

2006

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Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product (2)

Pakistan journal of nutrition : PJN, 2019-02, Vol.18 (3), p.233-240

2019

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Effectiveness of innovative sanitizing products on controlling Listeria innocua on retail deli slicers

Meat science, 2015-03, Vol.101, p.153-154

2015

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Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures

Journal of animal science, 2003-08, Vol.81 (8), p.1895

2003

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Response

Journal of food protection, 2012-04, Vol.75 (4), p.629-630

2012

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Evaluation of low-fat sausage containing desinewed lamb and konjac gel

Meat science, 2004-10, Vol.68 (2), p.221-233

2004

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Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products

Journal of food protection, 2011-10, Vol.74 (10), p.1741-1745

2011

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Identifying muscle and processing combinations suitable for use as beef for fajitas

Meat science, 2008-10, Vol.80 (2), p.259-271

2008

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Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Meat science, 2003-12, Vol.65 (4), p.1211-1222

2003

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Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage

Journal of food science, 1994-09, Vol.59 (5), p.933-936

1994

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Strategies to eliminate atypical aromas and flavors in sow loins. II. Consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate

Meat science, 2003, Vol.65 (4), p.1223-1230

2003

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Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage

Journal of food science, 1994-05, Vol.59 (3), p.484-489

1994

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Reduced-fat bologna manufactured with poultry skin connective tissue gel

Poultry science, 1998-10, Vol.77 (10), p.1574-1584

1998

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Pork skin connective tissue gel utilization in reduced-fat bologna

Journal of food science, 1997-11, Vol.62 (6), p.1176-1182

1997

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Evaluation of the Growth Potential, Carcass Components and Meat Quality Characteristics of Three Commercial Strains of Tom Turkeys

Journal of applied poultry research, 2003-07, Vol.12 (2), p.229-236

2003

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UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA 1

Journal of muscle foods, 1999-03, Vol.10 (1), p.29-50

1999

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UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA1

Journal of muscle foods, 1999-03, Vol.10 (1), p.29-50

1999

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DETECTION OF E. COLI O157:H7 USING A MINIATURIZED SURFACE PLASMON RESONANCE BIOSENSOR

Transactions of the ASAE, 2005, Vol.48 (6), p.2409-2416

2005

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Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties

In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments

Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product (2)

Effectiveness of innovative sanitizing products on controlling Listeria innocua on retail deli slicers

Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures

Response

Evaluation of low-fat sausage containing desinewed lamb and konjac gel

Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products

Identifying muscle and processing combinations suitable for use as beef for fajitas

Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage

Strategies to eliminate atypical aromas and flavors in sow loins. II. Consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate

Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage

Reduced-fat bologna manufactured with poultry skin connective tissue gel

Pork skin connective tissue gel utilization in reduced-fat bologna

Evaluation of the Growth Potential, Carcass Components and Meat Quality Characteristics of Three Commercial Strains of Tom Turkeys

UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA 1

UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA1

DETECTION OF E. COLI O157:H7 USING A MINIATURIZED SURFACE PLASMON RESONANCE BIOSENSOR

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