Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation von Kılıç, B., Şimşek, A., Claus, J.R., Karaca, E., Bilecen, D.

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Preserving pre-rigor meat functionality for beef patty production von Claus, J.R., Sørheim, O.

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Mass spectrometric characterization and thermostability of turkey myoglobin von Joseph, P., Suman, S.P., Li, S., Beach, C.M., Claus, J.R.

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Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast von Sammel, L.M., Claus, J.R.

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Inhibition of lipid oxidation in ground turkey with encapsulated phosphates as affected by meat age, phosphate type, and temperature release point von Du, C., Claus, J.R.

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Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking von Sammel, L.M., Claus, J.R.

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Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss von Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E.

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Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey von Sammel, L.M., Claus, J.R., Greaser, M.L., Lucey, J.A.

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Characteristics of low-fat ground beef containing texture-modifying ingredients von Troutt, E.S. (W.R. Grace and Co.-Conn., Duncan, SC), Hunt, M.C, Johnson, D.E, Claus, J.R, Kastner, C.L, Kropf, D.H

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Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat von Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E.

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Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat von Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E., Bilecen, D.

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Low-fat, high added-water bologna formulated with texture-modifying ingredients von Claus, J.R. (Virginia Polytechnic Institute and State University, Blacksburg, VA), Hunt, M.C

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Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat von Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E., Aktaş, N.

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Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cows von Vogel, K.D, Claus, J.R, Grandin, T, Oetzel, G.R, Schaefer, D.M

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Low-fat, high added water bologna from massaged, minced batter von Gregg, L.L. (Cambell Soup Co., Camden, NJ), Claus, J.R, Hackney, C.R, Marriott, N.G

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Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics von Claus, J.R. (Virginia Polytechnic Institute and State Univ., Blacksburg, VA), Hunt, M.C, Kastner, C.L, Kropf, D.H

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Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: Feedlot performance, carcass characteristics, and beef sensory attributes von Larraín, R.E, Schaefer, D.M, Arp, S.C, Claus, J.R, Reed, J.D

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Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system von Sammel, L.M, Claus, J.R

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Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey von Sammel, L.M., Claus, J.R., Greaser, M.L., Richards, M.P.

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Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls von Sammel, L.M., Claus, J.R.

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