Zobrazeno 1 - 10
of 60
pro vyhledávání: '"T E, Hartung"'
Publikováno v:
Journal of Food Science. 36:974-978
SUMMARY –Fresh and frozen stored mechanically deboned turkey meat was incorporated into frankfurters at the 15% level and compard to red meat frankfurters. Mechanically deboned turkey meat exhibited higher emulsifying capacity than beef but lower t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1f3378cfc225aacf6cca4a9798c9f52
https://doi.org/10.1111/j.1365-2621.1971.tb03324.x
https://doi.org/10.1111/j.1365-2621.1971.tb03324.x
Autor:
T. E. Hartung, Glenn W. Froning
Publikováno v:
Poultry Science. 47:1348-1355
DEVELOPMENT of new turkey products from tissues removed from the carcass has increased greatly during the past five years. Consequently, information dealing with the physical components of the carcass and factors which influence them is being sought
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96093b3aeafd47ffe1d584df6c8a89e2
https://doi.org/10.3382/ps.0471348
https://doi.org/10.3382/ps.0471348
Publikováno v:
Journal of Food Science. 35:688-692
SUMMARY The effect of chopping temperature and time on the stability of white and dark turkey meat emulsions was determined. White meat emulsions remained stable over extended chopping times in a 1.5°C temperature environment. When chopped in room t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32a3ee4dc2a7e5272b430c4c74dbb33e
https://doi.org/10.1111/j.1365-2621.1970.tb04845.x
https://doi.org/10.1111/j.1365-2621.1970.tb04845.x
Autor:
T. E. Hartung, W. J. Stadelman
Publikováno v:
Poultry Science. 42:147-150
BACTERIAL entry into the shell egg has been a subject of considerable interest for a number of years as evidenced by the review of Lorenz et al. (1952). Observations made by Sharp (1937) indicated that the shell pores were the major breach for penetr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5637d77298f72e9c1909f4c4a4c74f0
https://doi.org/10.3382/ps.0420147
https://doi.org/10.3382/ps.0420147
Publikováno v:
Poultry Science. 47:1187-1191
INTRODUCTION FURTHER processing of turkey meat has grown at a rapid rate recently and shows evidence of more increase. When meat is removed from the bone and fabricated into prepared products, additional quality control problems are becoming prevalen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78236a2b9dae2450b16a7bcc8fea61f4
https://doi.org/10.3382/ps.0471187
https://doi.org/10.3382/ps.0471187
Publikováno v:
Poultry Science. 52:486-491
Deboned poultry meat has potential in many further processed food products. The microbial quality was studied in relation to inherent microbial load and its behavior under conditions to simulate commercial use. Observations were made on both hand and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7bf8c19ec953ac25d6af7bce9ea14b8
https://doi.org/10.3382/ps.0520486
https://doi.org/10.3382/ps.0520486
Autor:
T E, Hartung
Publikováno v:
Poultry Science. 49:3-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b89731b15da76312719e7232120e41fe
https://doi.org/10.3382/ps.0490003
https://doi.org/10.3382/ps.0490003
Publikováno v:
Poultry Science. 47:1827-1835
FURTHER processing has enabled the turkey industry to enter a new and dynamic phase of its history. The increased use of turkey in fabricated products has surfaced new problems with respect to color control. Processors are in need of guidelines to co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::261ee6223abc2478b386171c2af3e4db
https://doi.org/10.3382/ps.0471827
https://doi.org/10.3382/ps.0471827
Autor:
T. E. Hartung, W. J. Stadelman
Publikováno v:
Poultry Science. 41:1590-1596
BACTERIAL spoilage of shell eggs is a serious economic problem as well as a public health hazard. As evident by extensive literature reviews by Hadley and Caldwell (1916) and Lorenz et al. (1952), the problem of microbial infection of shell eggs has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcc05b17b83f61a5f7700dd7c41c2b6b
https://doi.org/10.3382/ps.0411590
https://doi.org/10.3382/ps.0411590
Publikováno v:
Journal of Food Science. 38:129-132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46bd3e24ab727af56fa07797c806b347
https://doi.org/10.1111/j.1365-2621.1973.tb02795.x
https://doi.org/10.1111/j.1365-2621.1973.tb02795.x