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J R Claus

Showing results (1-10 of 22) with videos related to

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Meat Science|November 9, 2011
Preserving pre-rigor meat functionality for beef patty productionJ R Claus, O Sørheim
Meat Science|November 9, 2011
Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breastL M Sammel, J R Claus
Meat Science|November 9, 2011
Whey protein concentrates effects on pink color development in a cooked ground turkey breast model systemL M Sammel, J R Claus
Meat Science|November 9, 2011
Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cookingL M Sammel, J R Claus
Meat Science|February 21, 2014
Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking lossB Kılıç, A Simşek, J R Claus, et al.
Journal of Food Science|January 13, 2016
Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground MeatB Kılıç, A Şimşek, J R Claus, et al.
Journal of Food Science|August 29, 2015
Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground MeatB Kılıç, A Şimşek, J R Claus, et al.
Meat Science|November 9, 2011
Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkeyL M Sammel, J R Claus, M L Greaser, et al.
Meat Science|November 9, 2011
Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkeyL M Sammel, J R Claus, M L Greaser, et al.
Journal of Animal Science|September 26, 1997
Skeletal alteration to improve beef longissimus muscle tendernessC J Ludwig, J R Claus, N G Marriott, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Preserving pre-rigor meat functionality for beef patty productionJ R Claus, O Sørheim
Meat Science|November 9, 2011
Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breastL M Sammel, J R Claus
Meat Science|November 9, 2011
Whey protein concentrates effects on pink color development in a cooked ground turkey breast model systemL M Sammel, J R Claus
Meat Science|November 9, 2011
Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cookingL M Sammel, J R Claus
Meat Science|February 21, 2014
Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking lossB Kılıç, A Simşek, J R Claus, et al.
Journal of Food Science|January 13, 2016
Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground MeatB Kılıç, A Şimşek, J R Claus, et al.
Journal of Food Science|August 29, 2015
Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground MeatB Kılıç, A Şimşek, J R Claus, et al.
Meat Science|November 9, 2011
Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkeyL M Sammel, J R Claus, M L Greaser, et al.
Meat Science|November 9, 2011
Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkeyL M Sammel, J R Claus, M L Greaser, et al.
Journal of Animal Science|September 26, 1997
Skeletal alteration to improve beef longissimus muscle tendernessC J Ludwig, J R Claus, N G Marriott, et al.
Pageof 3