Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties von Lowder, A.C, Osburn, W.N

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In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments von Mueller, S.L., King, D.A., Baird, B.E., McKenna, D.R., Osburn, W.N., Savell, J.W.

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Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product (2) von Al-Hajo, Nadia N., Doley, S., Yeater, M., Osburn, W.N.

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Effectiveness of innovative sanitizing products on controlling Listeria innocua on retail deli slicers von Yeater, M.C., Kirsch, K.R., Taylor, T.M., Osburn, W.N.

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Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures von Edwards, D.B, Bates, R.O, Osburn, W.N

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Response von Haneklaus, A.N., Harris, K.B., Cuervo, M.P., Ilhak, O.I., Lucia, L.M., Castillo, A., Hardin, M.D., Osburn, W.N., Savell, J.W.

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Evaluation of low-fat sausage containing desinewed lamb and konjac gel von Osburn, W.N, Keeton, J.T

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Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products von HANEKLAUS, A. N, HARRIS, K. B, CUERVO, M. P, ILHAK, O. I, LUCIA, L. M, CASTILLO, A, HARDIN, M. D, OSBURN, W. N, SAVELL, J. W

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Identifying muscle and processing combinations suitable for use as beef for fajitas von Huerta-Montauti, D., Miller, R.K., Pfeiffer, C.E. Schuehle, Pfeiffer, K.D., Nicholson, K.L., Osburn, W.N., Savell, J.W.

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Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level von Sindelar, Jeffery J, Prochaska, Fred, Britt, Jason, Smith, Gordon L, Miller, Rhonda K, Templeman, Robert, Osburn, Wesley N

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Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage von Ziprin, Y.A. (Texas AandM University, College Station, TX.), Rhee, K.S, Bravo-Gutierrez, L.M, Osburn, W.N

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Strategies to eliminate atypical aromas and flavors in sow loins. II. Consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate von Sindelar, J.J, Prochaska, F, Britt, J, Smith, G.L, Osburn, W.N

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Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage von Osburn, W.N, Keeton, J.T

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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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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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Evaluation of the Growth Potential, Carcass Components and Meat Quality Characteristics of Three Commercial Strains of Tom Turkeys von Roberson, K.D., Rahn, A.P., Balander, R.J., Orth, M.W., Smith, D.M., Booren, B.L., Booren, A.M., Osburn, W.N., Fulton, R.M.

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UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA 1 von OSBURN, W.N., MANDIGO, R.W., CALKINS, C.R.

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UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA1 von OSBURN, W.N., MANDIGO, R.W., CALKINS, C.R.

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UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED-FAT BOLOGNA von OSBURN, W.N., MANDIGO, R.W., CALKINS, C.R.

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DETECTION OF E. COLI O157:H7 USING A MINIATURIZED SURFACE PLASMON RESONANCE BIOSENSOR von Meeusen, C.A, Alocilja, E.C, Osburn, W.N

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