Pork characteristics as affected by two populations of swine and six crude protein levels von Goerl, K.F. (ConAgra, Omaha, NE.), Eilert, S.J, Mandigo, R.W, Chen, H.Y, Miller, P.S

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History of the meat animal evaluation contest: a pedagogical stimulant von Kauffman, R G, Russell, R L, Skaar, B R, Kiser, J J, Mandigo, R W, Carr, T R, Parrett, D F

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Adaptation of microplate reader for measuring oxidative rancidity in meat products von Gaebler, D.M, Jones, S.J, Mandigo, R.W

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Pork skin connective tissue gel utilization in reduced-fat bologna von Osburn, W.N. (Michigan State Univ.), Mandigo, R.W, Eskridge, K.M

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Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean von Demos, B.P., Mandigo, R.W.

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Composition and chemistry of mechanically recovered beef neck-bone lean von Demos, B.P. (University of Nebraska, Lincoln, NE.), Mandigo, R.W

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Storage stability of ground pork containing meat from an advanced meat recovery system von Calhoun, C.M, Gaebler, D.M, Mandigo, R.W

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Properties and utilization of pork from an advanced meat recovery system von Calhoun, C.M, Schnell, T.D, Mandigo, R.W

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Procedure for soluble collagen in thermally processed meat products von Eilert, S.J, Mandigo, R.W

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Porcine Bone Marrow: Extraction Procedure and Characterization by Bone Type von Calhoun, C.M., Schnell, T.D., Mandigo, R.W.

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Reduced-fat bologna manufactured with poultry skin connective tissue gel von Osburn, W N, Mandigo, R W

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Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties von Demos, B.P. (Armour Swift-Eckrich, Downers Grove, IL.), Gerrard, D.E, Mandigo, R.W, Gao, X, Tan, J

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Connective tissue/acidic phosphate preblend effects on reduced fat frankfurters von Calhoun, C.M. (Univ. of Nebraska-Lincoln, Lincoln, NE.), Eilert, S.J, Mandigo, R.W

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Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters von Eilert, S.J, Mandigo, R.W, Sumner, S.S

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Utilization of image processing to quantitate surface metmyoglobin on fresh beef von Demos, B.P., Gerrard, D.E., Gao, X., Tan, J., Mandigo, R.W.

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Meat batters manufactured with modified beef connective tissue von Eilert, S.J, Blackmer, D.S, Mandigo, R.W, Calkins, C.R

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Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics von HAND, L. W., HOLLINGSWORTH, C. A., CALKINS, C. R., MANDIGO, R. W.

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Textural, color, and sensory properties of bologna containing various levels of washed chicken skin von Bonifer, L J, Froning, G W, Mandigo, R W, Cuppett, S L, Meagher, M M

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The effects of preblending time on physical and textural properties of coarse ground sausages von Hand, L.W., Mandigo, R.W., Calkins, C.R.

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Effect of Frozen Storage Conditions on Yields, Shear Strength and Color of Ground Beef Patties von BHATTACHARYA, M., HANNA, M.A., MANDIGO, R.W.

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