Publications at this Location

ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

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1995 Publications (listed by order of acceptance date)

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Displaying 1 to 19 of 19 Records

	VARIATIONS IN INTERNAL COOKED COLOR OF BEEF PATTIES (Peer Reviewed Journal)	(28-Dec-95)
	DETECTION OF MEAT SPOILAGE BACTERIA BY A DNA-BASED POLYMERASE CHAIN REACTION (Peer Reviewed Journal)	(21-Dec-95)
	THE EFFECT OF POST MORTEM TEMPERATURE ON PORK COLOR AND WATERHOLDING CAPACITY (Proceedings)	(8-Aug-95)
	TENDERIZING CALLIPYGE LAMB WITH THE HYDRODYNE PROCESS (Proceedings)	(8-Aug-95)
	GROWTH AND TISSUE ACCRETION OF LAMBS FED CONCENTRATE IN DRYLOT, GRAZED ON ALFALFA OR RYEGRASS AT WEANING, OR AFTER BACKGROUNDING ON RYEGRASS (Peer Reviewed Journal)	(14-Jul-95)
	STRATEGIES TO IMPROVE LEAN MEAT YIELD AND THEIR EFFECTS ON PORK QUALITY (Proceedings)	(7-Jul-95)
	EFFECTS OF COOKING SYSTEM AND PRECOOKING FOLLOWED BY REHEATING ON VARIOUS PROPERTIES OF LOW-FAT BEEF PATTIES (Peer Reviewed Journal)	(5-Jul-95)
	EFFECTS OF PATTY THICKNESS, WEIGHT AND FILL SYSTEMS ON TEXTURAL AND JUICINESS PROPERTIES OF GROUND BEEF PATTIES (Proceedings)	(10-Jun-95)
	COOKING PROPERTIES OF BEEF LOIN STEAKS USED TO DEVELOP NEW DEGREE OF DONENESS GUIDELINES (Proceedings)	(9-Jun-95)
	GUIDELINES FOR COOKERY AND SENSORY EVALUATION OF FRESH MEAT (Book / Chapter)	(6-Jun-95)
	A COMPARISON OF PROCEDURES FOR MEASUREMENT OF PIGMENT CONCENTRATION IN PORK (Peer Reviewed Journal)	(23-Apr-95)
	EFFECTS OF PORCINE SOMATOTROPIN ADMINISTRATION ON PORCINE MUSCLES LOCATED WITHIN DIFFERENT REGIONS OF THE BODY (Peer Reviewed Journal)	(21-Mar-95)
	MUSCLE FIBER TYPES OF BACK, BREAST AND WING MUSCLES FROM BROILER CHICKENS IN RELATION TO AGE AND SEX (Peer Reviewed Journal)	(17-Mar-95)
	INCONSISTENCIES IN COOKING PROPERTIES OF LOW-FAT MEAT PRODUCTS: CAUSES AND POSSIBLE SOLUTIONS (Proceedings)	(2-Mar-95)
	RAPID HPLC DETERMINATION OF TETRACYCLINE ANTIBIOTICS IN MILK (Peer Reviewed Journal)	(16-Feb-95)
	USE OF ELECTRICAL STIMULATION, HOT PROCESSING AND CARRAGEENAN FOR PROCESSING LOW-FAT GROUND BEEF PATTIES (Peer Reviewed Journal)	(27-Jan-95)
	A REVIEW OF THE SIGNIFICANCE OF ANIMAL FOOD PRODUCTS AS POTENTIAL PATHWAYS OF HUMAN EXPOSURES TO DIOXINS (REVIEW) (Peer Reviewed Journal)	(20-Jan-95)
	REVISIONS TO THE AMSA COOKERY, SENSORY EVALUATION AND INSTRUMENTAL TENDERNESS GUIDELINES (Proceedings)	(18-Jan-95)
	SENSORY, SHEAR FORCE AND COOKING PROPERTIES OF COMMERCIALLY PROCESSED GROUND BEEF PATTIES (Peer Reviewed Journal)	(16-Jan-95)