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Results: 1-9 |
Results: 9
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves
Authors: Claus, JR Schilling, JK Marriott, NG Duncan, SE Solomon, MB Wang, H
Citation: Jr. Claus et al., Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves, MEAT SCI, 58(3), 2001, pp. 283-286
Hydrodynamic shockwave tenderization effects using a cylinder processor onearly deboned broiler breasts
Authors: Claus, JR Schilling, JK Marriott, NG Duncan, SE Solomon, MB 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
Inhibition of pink color development in cooked, uncured ground turkey by the addition of citric acid
Authors: Kieffer, KJ Claus, JR Wang, H
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
Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres
Authors: Lawlor, KA Pierson, MD Hackney, CR Claus, JR Marcy, JE
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
Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves
Authors: Meek, KI Claus, JR Duncan, SE Marriott, NG Solomon, MB Kathman, SJ 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
Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast
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
Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations
Authors: Slesinski, AJ Claus, JR Anderson-Cook, CM Eigel, WE 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
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation
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
Calcium chelators and salt extracted myofibrillar protein injection into lean prerigor beef muscle: Effects on tenderness indices
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
Risultati: 1-9 |