Search Results - Sammel, L.M.

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  1. 1
    Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast

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

    Published in Meat science
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  2. 2
    Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking

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

    Published in Meat science
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  3. 3
    Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey

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

    Published in Meat science
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  4. 4
    Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits

    Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits by Sammel, L.M, Hunt, M.C, Kropf, D.H, Hachmeister, K.H, Kastner, C.L, Johnson, D.E

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  5. 5
    Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle

    Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle by Sammel, L.M., Hunt, M.C., Kropf, D.H., Hachmeister, K.A., Johnson, D.E.

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  6. 6
    Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system

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

    Published in Meat science
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  7. 7
    Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey

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

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  8. 8
    Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls

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

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