Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone leanDEMOS, B. P; MANDIGO, R. W.Meat science. 1996, Vol 42, Num 4, pp 415-429, issn 0309-1740Article

Restructuring of pork meat in a twin-screw extruderHANNA, M. A; GENNADIOS, A; MANDIGO, R. W et al.Journal of food processing and preservation. 1996, Vol 20, Num 5, pp 391-402, issn 0145-8892Article

Effect of frozen storage conditions on yields, shear strength and color of ground beef patties = Effets des conditions du stockage frigorifique sur le rendement, la résistance au cisaillement et la couleur des pâtés de viande hachéeBHATTACHARYA, M; HANNA, M. A; MANDIGO, R. W et al.Journal of food science. 1988, Vol 53, Num 3, pp 696-700, issn 0022-1147Article

Composition and chemistry of mechanically recovered beef neck-bone leanDEMOS, B. P; MANDIGO, R. W.Journal of food science. 1995, Vol 60, Num 3, pp 576-579, issn 0022-1147Article

Connective tissue/acidic phosphate preblend effects on reduced fat frankfurtersCALHOUN, C. M; EILERT, S. J; MANDIGO, R. W et al.Journal of food science. 1996, Vol 61, Num 2, pp 459-464, issn 0022-1147Article

Properties and utilization of pork from an advanced meat recovery systemCALHOUN, C. M; SCHNELL, T. D; MANDIGO, R. W et al.Journal of food science. 1999, Vol 64, Num 1, pp 76-81, issn 0022-1147Article

A research note. Hot pork processing, brine chilling and mechanical portioning as a fresh pork processing system = Note de recherche. Le traitement à chaud, le refroidissement en saumure et la découpe mécanique comme système de traitement de la viande de porc fraîcheFRYE, C. B; CALKINS, C. R; MANDIGO, R. W et al.Journal of food science. 1986, Vol 51, Num 1, pp 247-248, issn 0022-1147Article

Rapid chilling and mechanical portioning as a fresh pork processing system = La congélation rapide et la découpe mécanique comme système de traitement de la viande de porc fraîcheFRYE, C. B; CALKINS, C. R; MANDIGO, R. W et al.Journal of food science. 1985, Vol 50, Num 6, pp 1560-1563, issn 0022-1147Article

Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurtersEILERT, S. J; MANDIGO, R. W; SUMNER, S. S et al.Journal of food science. 1996, Vol 61, Num 5, pp 1006-1011, issn 0022-1147, 1029 [7 p.]Article

The use of bacteriocin-producing Pediococcus acidilactici to control postprocessing Listeria monocytogenes contamination of frankfurtersBERRY, E. D; HUTKINS, R. W; MANDIGO, R. W et al.Journal of food protection. 1991, Vol 54, Num 9, pp 681-686, issn 0362-028XArticle

Effect of trim level, cooking method, and chop type on lipid retention, caloric content, and cholesterol level in cooked pork = Effet du parage, de la méthode de cuisson et du type de hachage sur la rétention des lipides, la valeur calorique et la teneur en cholestérol de la viande de porc cuiteMORGAN, J. R; CALKINS, C. R; MANDIGO, R. W et al.Journal of food science. 1988, Vol 53, Num 6, pp 1602-1630, issn 0022-1147, 4 p.Article

Retail display lighting type and fresh pork color = Le mode d'éclairage lors de la vente au détail et la couleur de la viande de porc fraîcheCALKINS, C. R; GOLL, S. J; MANDIGO, R. W et al.Journal of food science. 1986, Vol 51, Num 5, pp 1141-1175, issn 0022-1147Article

Storage stability of ground pork containing meat from an advanced meat recovery systemCALHOUN, C. M; GAEBLER, D. M; MANDIGO, R. W et al.Journal of food science. 1999, Vol 64, Num 1, pp 69-75, issn 0022-1147Article

Porcine bone marrow : Extraction procedure and characterization by bone typeCALHOUN, C. M; SCHNELL, T. D; MANDIGO, R. W et al.Meat science. 1998, Vol 50, Num 4, pp 489-497, issn 0309-1740Article

Preblending hot- and cold-boned pork at different particle sizesLAMKEY, J. W; MANDIGO, R. W; CALKINS, C. R et al.Journal of food science. 1991, Vol 56, Num 6, pp 1511-1513, issn 0022-1147Article

Effect of salt and phosphate on the texture and color stability of restructured beef steaks = Effets du chlorure de sodium et des phosphates sur la texture et la stabilité de la couleur des steaks de boeuf reconstituésLAMKEY, J. W; MANDIGO, R. W; CALKINS, C. R et al.Journal of food science. 1986, Vol 51, Num 4, pp 873-911, issn 0022-1147Article

Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semidry sausageBERRY, E. D; LIEWEN, M. B; MANDIGO, R. W et al.Journal of food protection. 1990, Vol 53, Num 3, pp 194-197, issn 0362-028XArticle

Comparative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced nonfat dry milk as binders in an emulsion-type sausage = Evaluation comparée d'un concentré protéique de lactosérum, d'un isolat protéique de soja et du lait écrémé déshydraté à teneur réduite en calcium, en tant qu'agents liants dans la chair à saucisseENSOR, S. A; MANDIGO, R. W; CALKINS, C. R et al.Journal of food science. 1987, Vol 52, Num 5, pp 1155-1158, issn 0022-1147Article

Utilization of image processing to quantitate surface metmyoglobin on fresh beefDEMOS, B. P; GERRARD, D. E; GAO, X et al.Meat science. 1996, Vol 43, Num 3-4, pp 265-274, issn 0309-1740Article

A research note. Reduction or replacement of sodium chloride in a tumbled ham product = Note de recherche. Réduction ou remplacement du chlorure de sodium dans un produit à base de jambonFRYE, C. B; HAND, L. W; CALKINS, C. R et al.Journal of food science. 1986, Vol 51, Num 3, pp 836-837, issn 0022-1147Article

Impact of foodservice equipment and temperatures on quality characteristics of boneless pork chopsHAMOUZ, F. L; EILERT, S. J; MANDIGO, R. W et al.Journal of food quality. 1996, Vol 19, Num 6, pp 443-455, issn 0146-9428Article

Pork characteristics as affected by two populations of swine and six crude protein levelsGOERL, K. F; EILERT, S. J; MANDIGO, R. W et al.Journal of animal science. 1995, Vol 73, Num 12, pp 3621-3626, issn 0021-8812Article

Meat batters manufactured with modified beef connective tissueEILERT, S. J; BLACKMER, D. S; MANDIGO, R. W et al.Journal of food science. 1993, Vol 58, Num 4, pp 691-696, issn 0022-1147Article

Effects of preblending, reduced fat and salt levels on Frankfurter characteristics = Effets du pré-mélange et des teneurs réduites en graisse et en sel sur les caractéristiques des saucisses de FrancfortHAND, L. W; HOLLINGSWORTH, C. A; CALKINS, C. R et al.Journal of food science. 1987, Vol 52, Num 5, pp 1149-1151, issn 0022-1147Article