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Poultry Science
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October 17, 1998
Reduced-fat bologna manufactured with poultry skin connective tissue gel
W N Osburn, R W Mandigo
Meat Science
|
November 9, 2011
Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean
B P Demos, R W Mandigo
Meat Science
|
November 9, 2011
Porcine bone marrow: extraction procedure and characterization by bone type
C M Calhoun, T D Schnell, R W Mandigo
Meat Science
|
November 9, 2011
The effects of preblending time on physical and textural properties of coarse ground sausages
L W Hand, R W Mandigo, C R Calkins
Meat Science
|
November 9, 2011
Adaptation of microplate reader for measuring oxidative rancidity in meat products
D M Gaebler, S J Jones, R W Mandigo
Meat Science
|
November 9, 2011
Utilization of image processing to quantitate surface metmyoglobin on fresh beef
B P Demos, D E Gerrard, X Gao, et al.
Journal of Animal Science
|
December 1, 1995
Pork characteristics as affected by two populations of swine and six crude protein levels
K F Goerl, S J Eilert, R W Mandigo, et al.
Poultry Science
|
August 1, 1996
Textural, color, and sensory properties of bologna containing various levels of washed chicken skin
L J Bonifer, G W Froning, R W Mandigo, et al.
Journal of Animal Science
|
July 1, 1986
Longissimus muscle quality, palatability and connective tissue histological characteristics of bulls and steers fed different energy levels and slaughtered at four ages
M E Dikeman, G B Reddy, V H Arthaud, et al.
Journal of Animal Science
|
July 5, 2013
History of the meat animal evaluation contest: a pedagogical stimulant
R G Kauffman, R L Russell, B R Skaar, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 10) with videos related to
Sort By:
Page
of 1
Poultry Science
|
October 17, 1998
Reduced-fat bologna manufactured with poultry skin connective tissue gel
W N Osburn, R W Mandigo
Meat Science
|
November 9, 2011
Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean
B P Demos, R W Mandigo
Meat Science
|
November 9, 2011
Porcine bone marrow: extraction procedure and characterization by bone type
C M Calhoun, T D Schnell, R W Mandigo
Meat Science
|
November 9, 2011
The effects of preblending time on physical and textural properties of coarse ground sausages
L W Hand, R W Mandigo, C R Calkins
Meat Science
|
November 9, 2011
Adaptation of microplate reader for measuring oxidative rancidity in meat products
D M Gaebler, S J Jones, R W Mandigo
Meat Science
|
November 9, 2011
Utilization of image processing to quantitate surface metmyoglobin on fresh beef
B P Demos, D E Gerrard, X Gao, et al.
Journal of Animal Science
|
December 1, 1995
Pork characteristics as affected by two populations of swine and six crude protein levels
K F Goerl, S J Eilert, R W Mandigo, et al.
Poultry Science
|
August 1, 1996
Textural, color, and sensory properties of bologna containing various levels of washed chicken skin
L J Bonifer, G W Froning, R W Mandigo, et al.
Journal of Animal Science
|
July 1, 1986
Longissimus muscle quality, palatability and connective tissue histological characteristics of bulls and steers fed different energy levels and slaughtered at four ages
M E Dikeman, G B Reddy, V H Arthaud, et al.
Journal of Animal Science
|
July 5, 2013
History of the meat animal evaluation contest: a pedagogical stimulant
R G Kauffman, R L Russell, B R Skaar, et al.
Page
of 1