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Journal of Food Protection|March 3, 2019
Acceptability of Accelerated-Processed Pork 1N G Marriott, R H Poetker, R A Garcia, et al.Journal of Food Protection|February 9, 2019
Intermediate-Term Transoceanic Shipments of Fresh BeefN G Marriott, G C Smith, Z L Carpenter, et al.Journal of Food Protection|March 3, 2019
Appearance and Microbial Quality of Thawed Retail Cuts of Beef, Pork and Lamb 1N G Marriott, R A Garcia, M E Kurland, 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.Meat Science|November 9, 2011
Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative porkM W Schilling, L E Mink, P S Gochenour, et al.Meat Science|November 9, 2011
Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured porkM W Schilling, N G Marriott, J C Acton, et al.Meat Science|November 9, 2011
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli rollS P Daigle, M W Schilling, N G Marriott, et al.Meat Science|November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breastsJ R Claus, J K Schilling, N G Marriott, et al.Meat Science|November 9, 2011
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwavesJ R Claus, J K Schilling, N G Marriott, et al.Poultry Science|February 24, 2000
Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock wavesK I Meek, J R Claus, S E Duncan, et al.Pageof 3