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Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light
12/20/2019
Joshua R. Cassar, Edward W. Mills, Jonathan A. Campbell and Ali Demirci
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2019 Reciprocal Meats Conference Abstracts
12/20/2019
To view the abstracts from the 2019 RMC please click below.
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Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?
12/20/2019
Lauren L. Prill, Lindsey N. Drey, Emily A. Rice, Brittany A. Olson, John M. Gonzalez, Jessie L. Vipham, Michael D. Chao, Phillip D. Bass, Michael J. Colle and Travis G. O'Quinn
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The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)
12/20/2019
Derico Setyabrata, Jacob R. Tuell and Yuan H. Brad Kim
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Utilization of Phosphate Alternatives in Marinated Chicken Breast and Chunked and Formed Deli Ham
12/20/2019
C. S. Morris, Y. L. Campbell, B. S. Smith, S.G. Campano, J. B. Williams, T. Kim, Thu T. Dinh and M. W. Schilling
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Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks
12/6/2019
Cesar A. Sepulveda, Andrea J. Garmyn, Jerrad F. Legako and Markus F. Miller
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Effects of Oxygen Partial Pressure on 4-Hydroxy-2-Nonenal Induced Oxymyoglobin Oxidation
12/6/2019
Frank Kiyimba, Thiago S. Belem, Mahesh N. Nair, Janet Rogers, Steven D. Hartson, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan
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The Effects of Enhancement Strategies of Beef Flanks on Composition and Consumer Palatability Characteristics
11/15/2019
Sean J. Morrow, Andrea J. Garmyn, Nicholas C. Hardcastle, J. Chance Brooks and Markus F. Miller
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Texture of Fermented Summer Sausage with Differing Ph, Endpoint Temperature, and High Pressure Processing Times
11/15/2019
Macc Rigdon; Harshavardhan Thippareddi; Robert W McKee; Chevise L Thomas; A. M. Stelzleni
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Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings Emily A. Rice et al. Click here to read more!
11/7/2019
Emily A. Rice et al.
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Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings
11/7/2019
Emily A. Rice et al.
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Carcass Yields and Physicochemical Meat Quality Characteristics of Namibian Springbok (Antidorcas marsupialis) as Influenced by Muscle, Sex and Age
10/23/2019
Louwrens C. Hoffman, Diana L. van Schalkwyk, Nina M. Muller, Berndt J. van Rensburg and Kenneth W. McMillin
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Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon
10/23/2019
Allison Hobson, John M. Gonzalez, Travis O'Quinn, Elizabeth A. Boyle, J. Scott Smith, Faris A. Karim, Christopher I. Vahl, Robert Johnson and Terry A. Houser
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Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms
10/9/2019
Hannah E. Price, Annie B. Lerner, Emily A. Rice, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, Mike D. Tokach, Steve S. Dritz, Robert D. Goodband, Joel M. DeRouchey, Travis G. O'Quinn, Matt W. Allerson, Brandon Fields, David A. King, Tommy L. Wheeler, Steven D. Shackelford, Anna C. Dilger and Dustin D. Boler
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Product Yield and Fatty Acid Content of North Dakota Mule Deer, Elk, and Moose
10/9/2019
DeMetris Reed, Jr., Paul T. Berg, Marty Marchello, Jennifer M. Young, and Eric P. Berg
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Influence of postmortem aging and post-aging freezing on pork loin quality attributes
10/9/2019
Matthew D. Schulte, Logan G. Johnson, Elizabeth A. Zuber, Brian M. Patterson, Amanda C. Outhouse, Christine A. Fedler, Edward M. Steadham, David A. King, Kenneth J. Prusa, Elisabeth Huff-Lonergan and Steven M. Lonergan
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