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Meat Science|November 9, 2011
Meat cut and injection level affects the tenderness and cook yield of processed roast beefJ A Boles, P J ShandMeat Science|November 9, 2011
Effects of raw binder system, meat cut and prior freezing on restructured beefJ A Boles, P J ShandMeat Science|November 9, 2011
Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuckJ A Boles, P J ShandMeat Science|November 9, 2011
Effect of comminution method and raw binder system in restructured beefJ A Boles, P J ShandPoultry Science|March 25, 1999
Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meatB M Rathgeber, J A Boles, P J ShandMeat Science|November 9, 2011
Recovery of proteins from beef bone and the functionality of these proteins in sausage battersJ A Boles, B M Rathgeber, P J ShandJournal of Agricultural and Food Chemistry|December 20, 1999
Rapid post-mortem glycolysis and delay chilling of turkey carcasses cause alterations to protein extractability and degradation of breast muscle proteinsB M Rathgeber, M D Pato, J A Boles, et al.Meat Science|November 9, 2011
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roastsZ Pietrasik, P J ShandMeat Science|November 9, 2011
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beefZ Pietrasik, P J ShandMeat Science|November 9, 2011
The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rollsZ Pietrasik, P J ShandPageof 5