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Meat Science|June 25, 2013
Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle typeJames R Claus, Chen DuMeat Science|April 27, 2010
Color stability and reversion in carbon monoxide packaged ground beefJong Youn Jeong, James R ClausMeat Science|November 16, 2019
Carcass chilling method effects on color and tenderness of bison meatMaggie A Mickelson, James R ClausPoultry Science|December 16, 2017
Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breastJames R Claus, Jong Youn JeongMeat Science|September 21, 2010
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuumJong Youn Jeong, James R ClausFood Science of Animal Resources|March 13, 2023
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground BreastsJames R Claus, Jong Youn JeongMeat Science|April 9, 2010
Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breastJames R Claus, Christopher A Sawyer, Kurt D VogelScientific Reports|January 25, 2025
Residual nitrite and nitrate in processed meats and meat analogues in the United StatesSiyuan Sheng, Erin M Silva, Rodrigo Tarté, et al.Molecules (Basel, Switzerland)|February 26, 2025
Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing IngredientsSiyuan Sheng, Erin M Silva, Steven C Ricke, et al.Poultry Science|June 1, 2025
Organic and conventional alternative curing ingredients effects on quality and sensory attributes of deli-style TurkeySiyuan Sheng, Erin M Silva, Steven C Ricke, et al.Pageof 3