Improving spent fowl meat tenderness with calcium chloride /

Cell wall changes associated with acid catalyzed softening of jalapeno pepper rings as affected by calcium chloride, rotary processing and genotype /
by: Gu, Yeun Suk, 1965-
Published: (1997)

Flavor and utilization of sheep meat /
by: Cho, Soohyun, 1964-
Published: (1996)

Effect of sodium chloride on short chain fatty acids in hard goat cheese /
by: Attaie, Rahmattullah
Published: (1994)

TBA values of beef cuts with differing external fat trim levels and methods of cookery /
by: Nurmahmudi, 1961-
Published: (1991)

Factors influencing variation in tenderness of major beef muscles /
by: Stolowski, Glenn David, 1970-
Published: (1997)

Sensory and chemical characteristics of ground goat meat products /
by: Myers, Cheri Elizabeth, 1972-
Published: (1999)

Evaluation of konjac gels as fat substitutes in meat "emulsion" products /
by: Becker, Alison Rene, 1970-
Published: (1996)

Assessment of methodologies for colorimetric cholesterol assay of meats /
by: Bohac, Cynthia Kay Edwards, 1961-
Published: (1987)

Effects of certain chloride salts on properties of frankfurters, hams and restructured pork roasts and of certain non-meat protein products on properties of pork fat emulsions and mortadella sausage /
by: Hand, Larry Wayne, 1957-
Published: (1981)

The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination /
by: Woelfel, Renee Lashelle
Published: (2000)

Antimicrobial effects of surface treatments and ingredients on cured RTE meat products /
by: Nuñez De Gonzalez, Maryuri T.
Published: (2003)

Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products /
by: Kayfus, Timothy Jon, 1957-
Published: (1981)

The effect of myofibrillar protein interaction on the tenderness of bovine muscle subjected to cold-shortening and postmortem conditioning /
by: Pollard, Michele Andrea, 1961-
Published: (1983)

Development of cross-linked collagen as a binding agent for restructured meat products /
by: Prochaska, Jerry Fred, 1966-
Published: (1998)

The influence of postmortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck Pectoralis /
by: Zocchi, Christine
Published: (1997)

Tenderness, drip loss, and postmortem metabilism of broiler pectoralis from electrically stimulated and air chilled carcasses /
by: Skarovsky, Clinton John
Published: (1997)

Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation /
by: Owens, Casey Michelle
Published: (1996)

Improvement of low quality meat utilizing functional ingredients /
by: Booren, Betsy Lyn
Published: (2011)

Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment /
by: Williams, Tracey Ann, 1978-
Published: (2005)

A halothane challenge test to detect turkeys prone to developing pale, soft, and exudative meat /
by: Wheeler, Benjamin Reid
Published: (1998)

Postmortem metabolism in turkeys and the effect of chilling time and temperatures in the development of pale, soft, and exudative meat /
by: Alvarado, Christine Zocchi
Published: (2001)

Evaluation of konjac blends, soy protein isolate and lean muscle as fat replacements in low-fat meat batters /
by: Chin, Koo Bok, 1963-
Published: (1997)

Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products /
by: Han, Jaejoon, 1972-
Published: (2001)

Attachment and detachment of microorganisms as related to sampling carcasses and meat products /
by: Butler, Jacqueline Love
Published: (1980)

Effect of electrical stimulation on bacteria of meats /
by: Mrigadat, Boosya
Published: (1979)

Changes in chemical composition, shear values, and sensory properties of deboned broiler breast and thigh meat as effected by cooking form /
by: Savage, Belinda Anita, 1963-
Published: (1995)

The development and characterization of pale, soft, exudative turkey meat as influenced by genetic and environmental factors and its prediction by halothane gas /
by: Owens, Casey Michelle
Published: (1999)

Use of non-meat protein additives in the manufacture of frankfurters.
by: Juhn, Hyunil
Published: (1972)

The use of nonmuscle proteins as binders in various meat systems /
by: Crenwelge, Carolyn Hibbs
Published: (1980)

Chemical, physical, and sensory characteristics of reduced-fat meat batters and products with added carbohydrates /
by: Odio, Emilia Maria, 1959-
Published: (1989)

The use of oxidation-reduction dyes in the determination of the shelf-life of meats.
by: Bush, Janis Carolyn
Published: (1970)

Methods to improve and measure texture of sorghum cookies /
by: Leon-Chapa, Martha Cecilia, 1975-
Published: (1999)

Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage /
by: Ford, Tara Kathryn, 1978-
Published: (2005)

The development of an improved methodology for the detection of Arcobacter spp. in foods /
by: Johnson, Lee Graydon
Published: (1998)

A comparison of growth of some common meat bacteria on the lean and adipose tissue of beef, pork and lamb /
by: Potluri, Vijaya Lakshmi, 1952-
Published: (1985)

Factors affecting color stability of vinegar pickled meat products /
by: Ploch, Carol Ann
Published: (1978)