In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments
Mueller, S.L., King, D.A., Baird, B.E., McKenna, D.R., Osburn, W.N., Savell, J.W.
Published in Meat science (01.10.2006)
Published in Meat science (01.10.2006)
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Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product (2)
Al-Hajo, Nadia N., Doley, S., Yeater, M., Osburn, W.N.
Published in Pakistan journal of nutrition : PJN (15.02.2019)
Published in Pakistan journal of nutrition : PJN (15.02.2019)
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Response
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.
Published in Journal of food protection (01.04.2012)
Published in Journal of food protection (01.04.2012)
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Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products
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
Published in Journal of food protection (01.10.2011)
Published in Journal of food protection (01.10.2011)
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Identifying muscle and processing combinations suitable for use as beef for fajitas
Huerta-Montauti, D., Miller, R.K., Pfeiffer, C.E. Schuehle, Pfeiffer, K.D., Nicholson, K.L., Osburn, W.N., Savell, J.W.
Published in Meat science (01.10.2008)
Published in Meat science (01.10.2008)
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Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level
Sindelar, Jeffery J, Prochaska, Fred, Britt, Jason, Smith, Gordon L, Miller, Rhonda K, Templeman, Robert, Osburn, Wesley N
Published in Meat science (01.12.2003)
Published in Meat science (01.12.2003)
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Evaluation of the Growth Potential, Carcass Components and Meat Quality Characteristics of Three Commercial Strains of Tom Turkeys
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.
Published in Journal of applied poultry research (01.07.2003)
Published in Journal of applied poultry research (01.07.2003)
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Pork skin connective tissue gel utilization in reduced-fat bologna
Osburn, W.N. (Michigan State Univ.), Mandigo, R.W, Eskridge, K.M
Published in Journal of food science (01.11.1997)
Published in Journal of food science (01.11.1997)
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