Industry Papers: Pasta + Rice

Beef

ASHIE, I. N. A., SORENSEN, T. L., & NIELSEN, P. M. (2003). Effects of papain and microbial enzyme on meat proteins and beef tenderness. Journal of Food Science, 67 (6), 2138-2142.

COLMENERO, F. J., SERRANO, A., AYO, J., SOLAS, M. T., COFRADES, S. & CARBALLO, J. (2003). Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Science, 65, 1391-1397.

KOLCZAK, T., POSPIECH, E., PALKA, K. & LACKI, J. (2003). Changes in myofibrillar and centrifugal drip proteins and shear force of psoas major and minor and semitendinosus muscles from calves, heifers and cows during post-mortem ageing. Meat Science, 64, 69-75.

LIU, Y., LYON, B. G., WINDHAM, W. R., REALINI, C. E., PRINGLE, T. D. D. & DUCKETT (2003). Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study. Meat Science, 65, 1107-1115.

NORDYKE, J. G., KUBER, P. S., MARTIN, E. L., DE AVILA, D. M. & REEVES, J. J. (2000). A research note shear force analysis as an indicator of changes in mechanical strength of isolated beef intramuscular connective tissue during aging. Journal of Muscle Foods, 11, 227-233.

PALKA, K. & DAUN, H. (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science, 51 (3), 237-243.

PALKA, K. (2000). Roasting -induced changes in texture and fibre microstructure of bovine M. semitendinosus muscle. Polish Journal of Food and Nutrition Sciences, 9/50, 2, 41-45.

SAZILI, A. Q., LEE, G. K., PARR, T., SENSKY, P. L., BARDSLEY, R. G. & BUTTERY, P. J. (2003). The effect of altered growth rates on the calpain proteolytic system and meat tenderness in cattle. Meat Science, 66, 195-201.

SERRANO, A., COFRADES, S. & COLMENERO, F. J. (2004). Transglutaminase as binding agent in fresh restructured beef steak with added walnuts. Food Chemistry, 85, 423-429.

SHAO, C. H., AVENS, J. S., SCHMIDT, G. R. & MAGA, J. A. (1999). Functional, sensory and microbiological properties of reconstructed beef and emu steaks. Journal of Food Science, 64 (4), 1052-1054.

SORHEIM, O., UGLEM, S., LEA, P., CLAUS, J. R. & EGELANDSDAL, B. (2006). Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide. Meat Science, 73, 459-466.

TOMAS, S., BELTRAN, J. A. & RONCALES, P. (1998). Very fast chilling of beef longissimus dorsi. Very Fast Chilling in Beef - 2. Muscle to Meat (Ed. E. Dransfield & P. Roncales), pp 169-176. Presented at Plenary Meetings in Theix, Kulmbach, Perugia, Zaragosa, Helsinki, 1995-1998.

Beef burgers

ROCHA-GARZA, A. E. & ZAYAS, J. F. (1996). Quality of broiled beef patties supplemented with wheat germ protein flour. Journal of Food Science, 61 (2), 418-421.

Beef Heart Surimi

JAMES, J. M., DEWITT, C. A. M. & BELLMER, D. D. (2003). Changes in gel attributes of beef heart. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

JAMES, J. M. & MIRELES DEWITT, C. A. (2004). Gel attributes of beef heart when treated by acid solubilization isoelectric precipitation. Journal of Food Science, 69 (6), 473-479.

Beef Patties

CROWE, T. W. & JOHNSON, L. A. (2001). Twin-screw extrusion texturization of extruded-expelled soybean flour. Journal of American Oil Chemists Society, 78 (8), 781-786.

D'SA, E. M., HARRISON, M. A., WILLIAMS, S. E. & BROCCOLI, M . H. (2000). Effectiveness of two cooking systems in destroying Esherichia coli O157:H7 and Listeria monocytogenes in ground beef patties. Journal of Food Protection, 63 (7), 894-899.

GARZON, G. A., MC KEITH, F. K., GOODING, J. P., FELKER, F. C., PALMQUIST, D. E. & BREWER, M. S. (2003). Characteristics of low-fat beef patties formulated with carbohydrate-lipid composites. Journal of Food Science, 68 (6), 2050-2055.

JU, J. & MITTAL, G. S. (2000). Relationship of physical properties of fat-substitutes, cooking methods and fat levels with quality of ground beef patties. Journal of Food Processing Preservation, 24, 125-142.

SCHEEDER, M. R. L., CASUTT, M. M., ROULIN, M., ESCHER, F., DUFEY, P. A. & KREUZER, M. (2001). Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats. Meat Science, 58 (3), 321-328.

WILLS, T. M., DEWITT, C. A. M., SIGFUSSON, H. & BELLMER, D. (2006). Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties). Journal of Food Science, 71 (3), 109-114.

Beefsticks

BARRETT, A. H., BRIGGS, J., RICHARDSON, M. & REED, T. (1998). Texture and storage stability of processed beefsticks as affected by glycerol and moisture levels. Journal of Food Science, 63 (1), 84-87.

Bone

CHRISTENSEN, J. W., NIELSEN, B. L., YOUNG, J. F. & NODDEGAARD, F. (2003). Effects of calcium deficiency in broilers on the use of outdoor areas, foraging activity and production parameters. Applied Animal Behaviour Science, 82, 229-240.

Bovine Muscle

PALKA, K. (2004). The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendious muscle. Meat Science, 64, 191-198.

SPADARO, V., ALLEN, D. H., KEETON, J. T., MOREIRA, R. & BOLEMAN, R. M. (2002). Biomechanical properties of meat and their correlation to tenderness. Journal of Texture Studies, 33, 59-87.

TORRESCANO, G., SANCHEZ-ESCALANTE, A., GIMENEZ, B., RONCALES, P. & BELTRAN, J. A. (2003). Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics. Meat Science, 64, 85-91.

Chevon

KANNAN, G., CHAWAN, C. B., KOUAKOU, B. & GELAYE, S. (2002). Influence of packaging method and storage time on shear value and mechanical strength of intramuscular connective tissue of chevon. Journal of Animal Science, 80 (9), 2383-2389.

Chicken

CAVITT, L. C., YOUM, G. W., MEULLENET, J.-F., OWENS, C. M. & XIONG, R. (2004). Prediction of poultry meat tenderness using razor blade shear, allo-kramer shear, and sarcomere length. Journal of Food Science, 69 (1), 11-15.

GOMES, C., DA SILVA, P. F., CASTELL-PEREZ, M. E. & MOREIRA, R. G. (2006). Quality and microbial population of cornish game hen carcasses as affected by electron beam irradiation. Journal of Food Science, 71 (7), 327-336.

JUNEJA, V. J., FAN, X., PENA-RAMOS, A., DIAZ-CINCO, M. & PACHECO-AGUILAR, R. (2006). The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated sous-vide chicken products. Innovative Food Science and Emerging Technologies, 7, 100-106

LYON, B. G. & LYON, C. E. (1998). Assessment of three devices used in shear tests of cooked breast meat. Poultry Science, 77 (10), 1585-1590.

MEULLENET, J. F., JONVILLE, E., GREZES, D. & OWENS, C. M. (2004). Prediction of the texture of cooked poultry pectoralis major muscles by near-infrared reflectance analysis of raw meat. Journal of Texture Studies, 35, 573-585.

RABABAH, T., HETTIARACHCHY, N. S., ESWARANANDAM, S., MEULLENET, J. F. & DAVIS, B. (2005). Sensory evaluation of irradiated and nonirradiated poultry breast meat infused with plant extracts. Journal of Food Science, 70 (3), 228-235.

YOUM, G. W., CAVITT, L. C., MEULLENET, J.-F. & KIM, KI. S. (2003). Effect of deboning time on chicken breast muscle (pectoralis major) tenderness by instrumental shear tests and transmission electron microscopy (TEM). Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Chicken Breast Muscle Protein Gel

KE, S. & HULTIN, H. O. (2005). Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein. Journal of Food Science, 70 (1), 1-6.

Edible Casing

CAGRI, A., USTUNOL, Z., OSBURN, W., & RYSER, E. T. (2003). Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings. Journal of Food Science, 68 (1), 291-299.

Emu

SHAO, C. H., AVENS, J. S., SCHMIDT, G. R. & MAGA, J. A. (1999). Functional, sensory and microbiological properties of reconstructed beef and emu steaks. Journal of Food Science, 64 (4), 1052-1054.

Ham

FISHER, A. V., POUROS, A., WOOD, J. D., YOUNG-BOONG, K. & SHEARD, P. R. (2000). Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture. Meat Science, 56, 127-132.

GUERRERO, L., GOU, P. & ARNAU, J. (1999). The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Science, 52, 267-273.

MOTZER, E. A., CARPENTER, J. A., REYNOLDS, A. E. & LYON, C. E. (1998). Quality of restructured hams manufactured with PSE pork as affected by water binders. Journal of Food Science, 63 (6), 1007-1011.

TABILO, G., FLORES, M., FISZMAN, S. M. & TOLDRA, F. (1999). Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Science, 51 (3), 255-260.

THOMSEN, B. & CLAUSEN, M. (1994). Benefits of using whey protein concentrates in ham products. Scandinavian Food, September, 44-45.

Lamb

CANEQUE, V., PEREZ, C., VELASCO, S., DIAZ, M. T., LAUZURICA, S., ALVAREZ, I., RUIZ DE HUIDOBRO, F., ONEGA, E. & DE LA FUENTE, J. (2004). Carcass and meat quality of light lambs using principle component analysis. Meat Science, 67, 595-605.

KUBER, P. S., DUCKETT, S. K., BUSBOOM, J. R., SNOWDER, G. D., DODSON, M. V., VIERCK, J. L. & BAILEY, J. F. (2003). Measuring the effects of phenotype and mechanical restraint on proteolytic degradation and rigor shortening in callipyge lamb longissimus dorsi muscle during extended aging. Meat Science, 63, 325-331.

SANTOS-SILVA, J., BESSA, R. J. B. & MENDES, I. A. (2003). The effect of supplementation with expanded sunflower seed on carcass and meat quality of lambs raised on pasture. Meat Science, 65, 1301-1308.

SAZILI, A. Q., PARR, T., SENSKY, P. L., JONES, S. W., BARDSLEY, R. G. & BUTTERY, P. J. (2005). The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles. Meat Science, 69, 17-25.

VERGARA, H. & GALLEGO, L. (2000). Effect of electrical stunning on meat quality of lamb. Meat Science, 56, 345-349.

VERGARA, H., LINARES, M. B., BERRUGA, M. I. & GALLEGO, L. (2005). Meat quality of suckling lambs: effect of pre-slaughter handling. Meat Science, 69, 473-478.

Meatball

LIN, K. W. & LIN, H. Y. (2004). Quality characteristics of Chinese-style meatball containing bacterial cellulose (Nata). Journal of Food Science, 69 (3), 107-111.

Meat Analogues

YAO, G., LIU, K. S. & HSIEH, F. (2004). A new method for characterizing fiber formulation in meat analogs during high-moisture extrusion. Journal of Food Science, 69 (7), 303-307.

Meat Emulsions

AYO, J., CARBALLO, J., SOLAS, M. T. & JIMENEZ-COLMENERO, F. (2005). High pressure processing of meat batters with added walnuts. International Journal of Food Science and Technology, 40, 47-54.

LIN, K.-W. & MEI, M.-Y. (2000). Influences of gums, soy protein isolate, and heating temperatures on reduced-fat meat batters in a model system. Journal of Food Science, 65 (1), 48-52.

Meat Extrudates

BARRETT, A., TSOUBELI, M., MAGUIRE, P., BECK TAN, N., CONCA, K., WANG, Y., PORTER, B. & TAUB, I. (2000). Textural stability of intermediate-moisture extrudates: effects of formulation. Cereal Chemistry, 77 (6), 784-790.

JEAN, I. J., WORK, R., CAMIRE, M. E., BRIGGS, J., BARRETT, A. H. & BUSHWAY, A. A. (1996). Selected properties of extruded potato and chicken meat. Journal of Food Science, 61 (4), 783-789.

Meat Patties

JEONG, J. Y., LEE, E. S., PAIK, H. D., CHOI, J. H. & KIM, C. J. (2004). Microwave cooking properties of ground pork patties as affected by various fat levels. Journal of Food Science, 69 (9), 708-712.

ZORRILLA, S. E., ROVEDO, C. O. & SINGH, R. P. (2000). A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties. Journal of Texture Studies, 31, 499-523.

Ostrich

FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E., NAVARRO, C., SENDRA, E. & PEREZ-ALVAREZ, J. A. (2003). Physical, chemical and sensory properties of bologna sausage made with ostrich meat. Journal of Food Science, 68 (4), 1511-1515.

Paté

FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E., SENDRA, E. & PEREZ-ALVEREZ, J. A. (2004). Quality characteristics of ostrich liver pate. Journal of Food Science, 69 (2), 85-91.

SMEWING, J. (1996). Texture Analysis. Meat International, 6 (7), 37-38.

Pork

AHN, H., HSIEH, F., CLARKE, A. D. & HUFF, H. E. (1999). Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolate. Journal of Food Science, 64, 2, 267-271.

MARTINEZ, O., SALMERON, J., GUILLEN, M. D. & CASAS, C. (2003). Texture profile analysis of meat products treated with commerical liquid smoke flavourings. Food Control.

OLSSON, V., ANDERSSON, K., HANSSON, I. & LUNDSTROM, K. (2003). Differences in meat quality between organically and conventionally produced pigs. Meat Science, 64, 287-297.

PALKA, K. (2003). The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendious muscle. Meat Science, 64, 191-198.

SCHEEDER, M. R. L., GLASER, K. R., EICHENBERGER, B. & WENK, C. (2000). Influence of different fats in pig feed on fatty acid composition of phospholipids and physical meat quality characteristics. Eur. J. Lipid Sci. Technol., 102, 6, 391-401.

Pork Patties

JEONG, J. Y., LEE, E. S., PAIK, H. D., CHOI, J. H. & KIM, C. J. (2004). Microwave cooking properties of ground pork patties as affected by various fat levels. Journal of Food Science, 69 (9), 708-712.

Raw muscle tissue

EGELANDSDAL, B., KVAAL, K. & ISAKSSON, T. (1996). Autofluorescence spectra as related to tensile properties for perimysium from bovine masseter. Journal of Food Science, 61 (2), 342-347.

Restructured Beef Steak

FARIAS, D., SANTANA, V., ANZALDUA-MORALES, A. & JIMENEZ, J. (1996). Development of a low-fat low-sodium restructured beef steak using different binding agents. IFT Conference Paper, New Orleans, 1996.

Sausages

ALESON-CARBONELL, L., FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E. & PEREZ-ALVAREZ, J. A. (2003). Utilisation of lemon albedo in dry-cured sausages. Journal of Food Science, 68 (5), 1826-1830.

ATUGHONU, A. G., ZAYAS, J. F., HERALD, T. J. & HARBERS, L. H. (1998). Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives. Journal of Food Quality, 21 (3), 223-238.

BEGGS, K. L. H., BOWERS, J. A. & BROWN, D. (1997). Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch and water. Journal of Food Science, 62 (6), 1240-1244.

BENITO, M. J., RODRIGUEZ, M., MARTIN, A., ARANDA, E. & CORDOBA, J. J. (2004). Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage 'salchichon' ripened with commercial starter cultures. Meat Science, In press.

BRENNAN, J. G. & BOURNE, M. C. (1994). Effect of Lubrication on the Compression Behaviour of Cheese and Frankfurters. Journal of Texture Studies, 25, 139-150.

BRUNA, J. M., FERNANDEZ, M., HIERRO, E., DE LA HOZ, L. & ORDONEZ, J. A. (1999). Effect of the combined use of Pronase E and fungal extract (Mucor racemosus form sphaerosporus) on the ripening of dry fermented sausages. Food Science and Technology International, 5 (4), 327-337.

BRUNA, J. M., FERNANDEZ, M., HIERRO, E. M., ORDONEZ, J. A. & DE LA HOZ, L. (2000). Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages. Meat Science, 54, 135-145.

BRUNA, J. M., HIERRO, E. M., DE LA HOZ, L., MOTTRAM, D. S., FERNANDEZ, M. & ORDONEZ, J. A. (2001). The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. Meat Science, 59, 97-107.

BRUNA, J. M., HIERRO, E. M., DE LA HOZ, L., MOTTRAM, D. S., FERNANDEZ, M. & ORDONEZ, J. A. (2003). Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. International Journal of Food Microbiology, 85, 111-125.

CACERES, E., GARCIA, M. L. & SELGAS, M. D. (2006). Design of a new cooked sausage meat enriched with calcium. Meat Science, 73, 368-377.

CHOI, S. H., KIM, K. H., EUN, J. B. & CHIN, K. B. (2003). Growth suppression of inoculated Listeria monocytogenes and physicochemical and textural properties of low-fat sausages as affected by sodium lacate and a fat replacer. Journal of Food Science, 68 (8), 2542-2546.

DINGSTAD, G., BJORG, E. & NAES, T. (2003). Modeling methods for crossed mixture experiments - a case study from sausage production. Chemometrics and intelligent laboratory systems, 66, 175-190.

FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E., NAVARRO, C., SENDRA, E. & PEREZ-ALVAREZ, J. A. (2003). Physical, chemical and sensory properties of bologna sausage made with ostrich meat. Journal of Food Science, 68 (4), 1511-1515.

GIMENO, O., ASTIASARAN, I. & BELLO, J. (1999). Influence of partial replacement of NaCl with KCl and CaCl2 on texture and colour of dry fermented sausages. Journal of Agricultural and Food Chemistry, 47 (3), 873-877.

GIMENO, O., ANSORENA, D., ASTIASARAN, I. & BELLO, J. (2000). Characterisation of chorizo de Pamplona: instrumental measurements of colour and texture. Food Chemistry, 69 (2), 195-200.

GIMENO, O., ASTIASARAN, I. & BELLO, J. (2001). Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations. Meat Science, 57, 23-29.

HACHMEISTER, K. A. & HERALD, T. J. (1998). Thermal and rheological properties and textural attributes of reduced-fat turkey batters. Poultry Science, 77, 632-638.

HAGEN, B. F., NAES, H. & HOLCK, A. L. (2000). Meat starters have individual requirments for Mn2+. Meat Science, 55, 161-168.

HUANG, M., MOREIRA, R. G. & MURANO, E. (1999). Use of hydrostatic pressure to produce high quality and safe fresh pork sausage. Journal of Food Processing Preservation, 23, 265-284.

KAO, W. T. & LIN, K. W. (2006). Quality of reduced-fat frankfurter modified by konjac-starch mixed gels. Journal of Food Science, 71 (4), 326-332.

LI, R., CARPENTER, J. A. & CHENEY, R. (1998). Sensory and instrumental properties of smoked sausage made with mechanically separated poultry (MSP) meat and wheat protein. Journal of Food Science, 63 (5), 923-929.

LIN, K. W. & HUANG, H. Y. (2003). Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Science, 65, 749-755.

LOUP, A. & MEULLENET, J. F. (2001). Comparison of two instrumental tests for predicting texture profiles of frankfurters. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

MUGUERZA, E., GIMENO, O., ANSORENA, D., BLOUKAS, J. G. & ASTIASARAN, I. (2001). Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage. Meat Science, 59 (3), 251-258.

MUGUERZA, E., ANSORENA, D. & ASTIASARAN, I. (2003). Improvement of nutritional properties of chorizo de Pamplona by replacement of pork backfat with soy oil. Meat Science, 65, 1361-1367.

ORDONEZ, M., ROVIRA, J. & JAIME, I. (2001). The relationship between the composition and texture of conventional and low-fat frankfurters. International Journal of Food Science and Technology, 36, 749-758.

REVILLA, I. & QUINTANA, A. M. V. (2005). The effect of different paprika types on the ripening process and quality of dry sausages. International Journal of Food Science and Technology, 40, 411-417.

SINGH, H, ROCKALL, A, MARTIN, C.R, CHUNG, O.K. & LOOKHART, G.L. (2006). The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer. Journal of Texture Studies, 37, 383-392.

SMEWING, J. (1996). Texture Analysis. Meat International, 6 (7), 37-38.

SU, Y. K., BOWERS, J. A. & ZAYAS, J. F. (2000). Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilised with nonmeat proteins. Journal of Food Science 65 (1), 123-128.

VISESSANGUAN, W., BENJAKUL, S., RIEBROY, S. & THEPKASIKUL, P. (2004). Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Science, 66, 579-588.

YOO, S. S., KOOK, S. H., CHIN, K. B. & SHIM, J. H. (2005). The comparison of physico-chemical and textural properties, as well as volatile compounds, from low-fat and regular-fat sausages. International Journal of Food Science and Technology, 40, 83-90.

YUSTE, J., MOR-MUR, M., CAPELLAS, M., GUAMIS, B. & PLA, R. (1999). Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure. Poultry Science, 78, 914-921.

Snails

SCHUBRING, R., MEYER, C., REHBEIN, H. (2001). Studies on the quality of comparable commercial foods made from snails of different species. Archiv fur Lebensmittelhygiene, 52 (3), 59-62.

Soy Protein Meat Analogue

HINDS, M. J. (2001). Sensory and physical quality of soy-based patties. Poster presented at 62nd IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

LIN, S. HUFF, H. E. & HSIEH, F. (2000). Texture and chemical characteristics of soy protein meat analog extruded at high moisture. Journal of Food Science, 65 (2), 264-269.

Turkey

ZHU, M. J., MENDONCA, A., MIN, B., LEE, E. J., NAM, K. C., PARK, K., DU, M., ISMAIL, H. A. & AHN, D. U. (2004). Effects of electron beam irradiation and antimicrobials on the volatiles, color, and texture of ready-to-eat turkey breast roll. Journal of Food Science, 69 (5), 382-387.

Venison

KRAUSE, S. A., UNKLESBAY, N. & ELLERSIECK, M. (2002). Effects of calcium alginate and/or whey protein on physical and functional properties of ground venison. Foodservice Research International, 13 (3), 163-178.