Citation: Ct. Li et al., Dietary supplementation of vitamin E affects the peroxide value of subcutaneous lamb fat, J MUSCLE F, 12(3), 2001, pp. 237-243
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
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
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
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