Joseph Sebranek
Joseph Sebranek
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Zitiert von
Cured meat products without direct addition of nitrate or nitrite: what are the issues?
JG Sebranek, JN Bacus
Meat science 77 (1), 136-147, 2007
Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage
JG Sebranek, VJH Sewalt, KL Robbins, TA Houser
Meat science 69 (2), 289-296, 2005
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review
JD Floros, R Newsome, W Fisher, GV Barbosa‐Cánovas, H Chen, ...
Comprehensive Reviews in Food Science and Food Safety 9 (5), 572-599, 2010
High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization
YH Kim, E Huff-Lonergan, JG Sebranek, SM Lonergan
Meat Science 85 (4), 759-767, 2010
A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value
RL Husak, JG Sebranek, K Bregendahl
Poultry Science 87 (11), 2367-2376, 2008
Color characteristics of irradiated vacuum‐packaged pork, beef, and turkey
KE Nanke, JG Sebranek, DG Olson
Journal of Food Science 63 (6), 1001-1006, 1998
Handbook of fermented meat and poultry
YH Hui
John Wiley & Sons, 2014
Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready‐to‐eat …
JJ Sindelar, JC Cordray, JG Sebranek, JA Love, DU Ahn
Journal of Food Science 72 (6), S388-S395, 2007
Near infrared spectroscopy: the future waves
B Rosenthal, P Williams, JJ Workman Jr, JB Reeves III, Y Ozaki, Y Liu, ...
Nir Publications, 1996
Carrageenan effects on salt‐soluble meat proteins in model systems
Z DeFreitas, JG Sebranek, DG Olson, JM Carr
Journal of Food Science 62 (3), 539-543, 1997
Carrageenans and their use in meat products
A Trius, JG Sebranek, T Lanier
Critical Reviews in Food Science & Nutrition 36 (1-2), 69-85, 1996
Beyond celery and starter culture: Advances in natural/organic curing processes in the United States
JG Sebranek, AL Jackson-Davis, KL Myers, NA Lavieri
Meat science 92 (3), 267-273, 2012
Basic curing ingredients
JG Sebranek
Ingredients in meat products, 1-23, 2009
Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels
JP Camou, JG Sebranek, DG Olson
Journal of Food Science 54 (4), 850-854, 1989
Irradiation and packaging of fresh meat and poultry
M Lee, JG Sebranek, DG Olson, JS Dickson
Journal of Food Protection 59 (1), 62-72, 1996
Color characteristics of irradiated aerobically packaged pork, beef, and turkey
KE Nanke, JG Sebranek, DG Olson
Journal of Food Science 64 (2), 272-278, 1999
Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and Quality Changes After Irradiation of Beef Steaks and Ground Beef
ANH FU, JG Sebranek, EA Murano
Journal of Food Science 60 (5), 972-977, 1995
Natural and organic cured meat products: regulatory, manufacturing, marketing, quality and safety issues
J Sebranek, J Bacus
American Meat Science Association White Paper Series 1, 1-15, 2007
Investigating quality attributes and consumer acceptance of uncured, No‐nitrate/nitrite‐added commercial hams, bacons, and frankfurters
JJ Sindelar, JC Cordray, DG Olson, JG Sebranek, JA Love
Journal of food science 72 (8), S551-S559, 2007
The effects of oat fiber on the properties of light bologna and fat‐free frankfurters
RL Steenblock, JG Sebranek, DG Olson, JA Love
Journal of Food Science 66 (9), 1409-1415, 2001
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