Baublits RT - Search Results

1

Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics.

Baublits RT, Pohlman FW, Brown AH Jr, Johnson ZB. Baublits RT, et al. Meat Sci. 2006 Mar;72(3):404-14. doi: 10.1016/j.meatsci.2005.08.006. Epub 2005 Sep 28. Meat Sci. 2006. PMID: 22061724

2

Effects of salt, BHA/BHT, and differing phosphate types on quality and sensory characteristics of beef longissimus muscles.

Rowe CW, Pohlman FW, Brown AH Jr, Baublits RT, Johnson ZB. Rowe CW, et al. Among authors: baublits rt. J Food Sci. 2009 May-Jul;74(4):S160-4. doi: 10.1111/j.1750-3841.2009.01119.x. J Food Sci. 2009. PMID: 19490343

3

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties.

Quilo SA, Pohlman FW, Brown AH, Crandall PG, Dias-Morse PN, Baublits RT, Aparicio JL. Quilo SA, et al. Among authors: baublits rt. Meat Sci. 2009 May;82(1):44-52. doi: 10.1016/j.meatsci.2008.12.002. Epub 2008 Dec 13. Meat Sci. 2009. PMID: 20416605

4

The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics.

Quilo SA, Pohlman FW, Dias-Morse PN, Brown AH, Crandall PG, Baublits RT, Aparicio JL. Quilo SA, et al. Among authors: baublits rt. Meat Sci. 2009 Nov;83(3):345-50. doi: 10.1016/j.meatsci.2009.05.015. Epub 2009 May 27. Meat Sci. 2009. PMID: 20416716

5

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid.

Sawyer JT, Apple JK, Johnson ZB, Baublits RT, Yancey JW. Sawyer JT, et al. Among authors: baublits rt. Meat Sci. 2009 Oct;83(2):263-70. doi: 10.1016/j.meatsci.2009.05.008. Epub 2009 May 21. Meat Sci. 2009. PMID: 20416741

6

Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls.

Baublits RT, Brown AH Jr, Pohlman FW, Rule DC, Johnson ZB, Onks DO, Murrieta CM, Richards CJ, Loveday HD, Sandelin BA, Pugh RB. Baublits RT, et al. Meat Sci. 2006 Jan;72(1):100-7. doi: 10.1016/j.meatsci.2005.06.007. Epub 2005 Aug 5. Meat Sci. 2006. PMID: 22061379

7

Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics.

Baublits RT, Pohlman FW, Brown AH Jr, Johnson ZB. Baublits RT, et al. Meat Sci. 2006 Mar;72(3):503-12. doi: 10.1016/j.meatsci.2005.08.018. Epub 2005 Oct 19. Meat Sci. 2006. PMID: 22061734

8

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef.

Baublits RT, Pohlman FW, Brown AH Jr, Yancey EJ, Johnson ZB. Baublits RT, et al. Meat Sci. 2006 Apr;72(4):704-12. doi: 10.1016/j.meatsci.2005.09.023. Epub 2005 Nov 28. Meat Sci. 2006. PMID: 22061883

9

Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls.

Baublits RT, Brown AH Jr, Pohlman FW, Johnson ZB, Onks DO, Loveday HD, Morrow RE, Sandelin BA, Coblentz WK, Richards CJ, Pugh RB. Baublits RT, et al. Meat Sci. 2004 Oct;68(2):297-303. doi: 10.1016/j.meatsci.2004.03.009. Meat Sci. 2004. PMID: 22062240

10

Injection of conjugated linoleic acid into beef strip loins.

Baublits RT, Pohlman FW, Brown AH Jr, Johnson ZB, Proctor A, Sawyer J, Dias-Morse P, Galloway DL. Baublits RT, et al. Meat Sci. 2007 Jan;75(1):84-93. doi: 10.1016/j.meatsci.2006.07.006. Epub 2006 Sep 8. Meat Sci. 2007. PMID: 22063415

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