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Physicochemical and textural properties of heat-induced pea protein isolate gels

Food chemistry, 2007, Vol.102 (4), p.1119-1130

2007

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Effect of microclimate temperature during transportation of broiler chickens on quality of the pectoralis major muscle

Poultry science, 2010-05, Vol.89 (5), p.1033-1041

2010

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Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks

Meat science, 2011-05, Vol.88 (1), p.8-13

2011

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Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase

Food science & technology, 2007-06, Vol.40 (5), p.915-920

2007

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Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter

Poultry science, 2012-06, Vol.91 (6), p.1454-1464

2012

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Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality

Poultry science, 2011-02, Vol.90 (2), p.444-457

2011

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Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

Food chemistry, 2008-03, Vol.107 (2), p.692-699

2008

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Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts

Meat science, 2005-11, Vol.71 (3), p.498-505

2005

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Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle

Meat science, 2010-03, Vol.84 (3), p.512-517

2010

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Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

Meat science, 2004-04, Vol.66 (4), p.871-879

2004

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Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck

Meat science, 2008-04, Vol.78 (4), p.369-374

2008

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Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout

Animal feed science and technology, 2011-11, Vol.170 (1), p.53-62

2011

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Characteristics of cold-induced dark, firm, dry broiler chicken breast meat

British poultry science, 2012-01, Vol.53 (3), p.351-359

2012

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Heat and moisture production by broilers during simulated cold weather transport

Poultry science, 2011-09, Vol.90 (9), p.1890-1899

2011

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Bovine biceps femoris is resistant to tenderization by lower-salt moisture enhancement or enzyme addition

Canadian journal of animal science, 2010-12, Vol.90 (4), p.495-503

2010

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Utilization of flaxseed meal and microbial transglutaminase in processing of low-salt, low-fat bologna

Meat science, 2014-01, Vol.96 (1), p.120-121

2014

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The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls

Meat science, 2003-10, Vol.65 (2), p.771-778

2003

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Meat cut and injection level affects the tenderness and cook yield of processed roast beef

Meat science, 2001-11, Vol.59 (3), p.259-265

2001

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Evaluation of microbial dynamics on low-sodium bologna using culture-dependent and culture-independent techniques

Meat science, 2014-01, Vol.96 (1), p.120-120

2014

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Effect of micronized chickpea flour on the physical, chemical, and sensory properties of low-fat pork bologna

Meat science, 2014-01, Vol.96 (1), p.121-121

2014

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Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma

Journal of food science, 2002-03, Vol.67 (2), p.623-630

2002

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MUSCLE FIBER TYPE AND THE OCCURRENCE OF PALE, SOFT, EXUDATIVE PORK

Journal of muscle foods, 2010-07, Vol.21 (3), p.484-498

2010

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Evaluating the accuracy of dual energy X-ray absorptiometry (DEXA) in predicting carcass composition from varying pig populations

Meat science, 2016-02, Vol.112, p.185-185

2016

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Textural, Water Holding, and Sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley

Journal of food science, 2000-01, Vol.65 (1), p.101-107

Shand, P.J.

2000

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The effect of simulated cold weather transport on core body temperature and behavior of broilers

Poultry science, 2011-11, Vol.90 (11), p.2415-2424

2011

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Physicochemical and textural properties of heat-induced pea protein isolate gels

Effect of microclimate temperature during transportation of broiler chickens on quality of the pectoralis major muscle

Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks

Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase

Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter

Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality

Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts

Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle

Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck

Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout

Characteristics of cold-induced dark, firm, dry broiler chicken breast meat

Heat and moisture production by broilers during simulated cold weather transport

Bovine biceps femoris is resistant to tenderization by lower-salt moisture enhancement or enzyme addition

Utilization of flaxseed meal and microbial transglutaminase in processing of low-salt, low-fat bologna

The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls

Meat cut and injection level affects the tenderness and cook yield of processed roast beef

Evaluation of microbial dynamics on low-sodium bologna using culture-dependent and culture-independent techniques

Effect of micronized chickpea flour on the physical, chemical, and sensory properties of low-fat pork bologna

Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma

MUSCLE FIBER TYPE AND THE OCCURRENCE OF PALE, SOFT, EXUDATIVE PORK

Evaluating the accuracy of dual energy X-ray absorptiometry (DEXA) in predicting carcass composition from varying pig populations

Textural, Water Holding, and Sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley

The effect of simulated cold weather transport on core body temperature and behavior of broilers

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