Search Results - "Claus, J.R"

Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation by Kılıç, B., Şimşek, A., Claus, J.R., Karaca, E., Bilecen, D.

“…This work evaluated the influence of added encapsulated (e) polyphosphates (PP; sodium tripolyphosphate, STP; sodium pyrophosphate, SPP) levels (0, 0.25, 0.5%)…”
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Preserving pre-rigor meat functionality for beef patty production by Claus, J.R., Sørheim, O.

“…Three methods were examined for preserving pre-rigor meat functionality in beef patties. Hot-boned semimembranosus muscles were processed as follows: (1)…”
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Mass spectrometric characterization and thermostability of turkey myoglobin by Joseph, P., Suman, S.P., Li, S., Beach, C.M., Claus, J.R.

“…Pink color defect (PCD) is a major quality problem in the turkey industry leading to pink appearance of pre-cooked, uncured turkey. The present study…”
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Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast by Sammel, L.M., Claus, J.R.

“…Calcium chloride (250, 500 ppm) was examined for its ability to reduce the pink color defect induced by sodium nitrite (10 ppm) and nicotinamide (1.0%) in…”
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Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking by Sammel, L.M., Claus, J.R.

“…The effects of citric acid (0.15%, 0.3%) and sodium citrate (0.5%, 1.0%) on pink color development in ground turkey following irradiation (0, 2.5, 5.0 kGy)…”
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Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey by Sammel, L.M., Claus, J.R., Greaser, M.L., Lucey, J.A.

“…Whey protein concentrate constituents were tested for their ability to reduce naturally occurring pink color defect and pink cooked color induced by sodium…”
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Characteristics of low-fat ground beef containing texture-modifying ingredients by Troutt, E.S. (W.R. Grace and Co.-Conn., Duncan, SC), Hunt, M.C, Johnson, D.E, Claus, J.R, Kastner, C.L, Kropf, D.H

“…Dietary fibers, starches, and Polydextrose were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and…”
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Inhibition of lipid oxidation in ground turkey with encapsulated phosphates as affected by meat age, phosphate type, and temperature release point by Du, C., Claus, J.R.

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Low-fat, high added-water bologna formulated with texture-modifying ingredients by Claus, J.R. (Virginia Polytechnic Institute and State University, Blacksburg, VA), Hunt, M.C

“…Ingredients incorporated dry into 10% fat and 30% added-water bologna were: DuoFiber, oat fiber, pea fiber, wheat starch, Firm-tex, and isolated soy protein…”
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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 loss by Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E.

“…Effects of encapsulated sodium tripolyphosphate (STP), sodium hexametaphosphate (HMP) and sodium pyrophosphate (SPP) on lipid oxidation in uncooked (0, 2, 24h)…”
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Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat by Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E.

“…Lipid oxidation inhibition effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP)…”
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Low-fat, high added water bologna from massaged, minced batter by Gregg, L.L. (Cambell Soup Co., Camden, NJ), Claus, J.R, Hackney, C.R, Marriott, N.G

“…Bolognas were manufactured to produce a high-fat (30% fat), 10% added water (AW) formulation and three low-fat treatments which contained 10% fat/30% AW. Lean…”
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Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics by Claus, J.R. (Virginia Polytechnic Institute and State Univ., Blacksburg, VA), Hunt, M.C, Kastner, C.L, Kropf, D.H

“…The low-fat, high-added water bologna (10% fat-30% added water) had lower values for Instron TPA and tensile strength and higher values for cohesiveness,…”
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Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat by Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E., Bilecen, D.

“…The effect of levels (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of added encapsulated (e) phosphate (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium…”
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Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat by Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E., Aktaş, N.

“…Effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation during…”
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Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cows by Vogel, K.D, Claus, J.R, Grandin, T, Oetzel, G.R, Schaefer, D.M

“…During marketing, cattle may be exposed to periods of water deprivation. The impact of water and feed access and health status on the physiological well-being…”
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Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: Feedlot performance, carcass characteristics, and beef sensory attributes by Larraín, R.E, Schaefer, D.M, Arp, S.C, Claus, J.R, Reed, J.D

“…The objective of this work was to compare feedlot performance, carcass characteristics, and beef sensory attributes from steers finished with diets based on…”
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Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system by Sammel, L.M, Claus, J.R

“…The ability of whey protein concentrates (WPCs) to reduce pink color in cooked ground turkey was investigated. Ground turkey was formulated with no ligand and…”
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Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey by Sammel, L.M., Claus, J.R., Greaser, M.L., Richards, M.P.

“…The principal mechanism by which sodium citrate reduces the pink color defect in cooked ground turkey was investigated. Sodium citrate (SC; 0, 0.125, 0.25,…”
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Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls by Sammel, L.M., Claus, J.R.

“…ABSTRACT The ability of citric acid (0.1%, 0.2%, 0.3%) and sodium citrate (1.0%) to reduce the pink color defect induced with sodium nitrite (1 ppm, 5 ppm, 10…”
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