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Authors:
Claus, JR
Schilling, JK
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Wang, H
Citation: Jr. Claus et al., Hydrodynamic shockwave tenderization effects using a cylinder processor onearly deboned broiler breasts, MEAT SCI, 58(3), 2001, pp. 287-292
Citation: Kj. Kieffer et al., Inhibition of pink color development in cooked, uncured ground turkey by the addition of citric acid, J MUSCLE F, 11(3), 2000, pp. 235-243
Authors:
Lawlor, KA
Pierson, MD
Hackney, CR
Claus, JR
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Citation: Ka. Lawlor et al., Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres, J FOOD PROT, 63(11), 2000, pp. 1511-1516
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Meek, KI
Claus, JR
Duncan, SE
Marriott, NG
Solomon, MB
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Marini, ME
Citation: Ki. Meek et al., Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves, POULTRY SCI, 79(1), 2000, pp. 126-136
Authors:
Slesinski, AJ
Claus, JR
Anderson-Cook, CM
Eigel, WE
Graham, PP
Lenz, GE
Noble, RB
Citation: Aj. Slesinski et al., Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast, J FOOD SCI, 65(3), 2000, pp. 417-420
Authors:
Slesinski, AJ
Claus, JR
Anderson-Cook, CM
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Graham, PP
Lenz, GE
Noble, RB
Citation: Aj. Slesinski et al., Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations, J FOOD SCI, 65(3), 2000, pp. 421-427
Authors:
Schwarz, SJ
Claus, JR
Wang, H
Marriott, NG
Graham, PP
Fernandes, CF
Citation: Sj. Schwarz et al., Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation, POULTRY SCI, 78(2), 1999, pp. 255-266
Authors:
Claus, JR
Jordan, ML
Eigel, WN
Marriott, NG
Shaw, DE
Citation: Jr. Claus et al., Calcium chelators and salt extracted myofibrillar protein injection into lean prerigor beef muscle: Effects on tenderness indices, J MUSCLE F, 9(4), 1998, pp. 329-338