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A.M. Spanier

Agricultural Research Service

5

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EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS1

2004 Journal of Muscle Foods
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A potential index for assessing the tenderness of hydrodynamic pressure (HDP)-treated beef strip loins ☆

2000 Meat Science
- A.M. Spanier
- R.D Romanowski
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VARIATION IN THE TENDERNESS OF BEEF STRIP LOINS AND IMPROVEMENT IN TENDERNESS BY USE OF HYDRODYNAMIC PRESSURE PROCESSING (HDP)

2000 Journal of Muscle Foods
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A RAPID, DIRECT CHEMICAL ASSAY FOR THE QUANTITATIVE DETERMINATION OF THIOBARBITURIC ACID REACTIVE SUBSTANCES IN RAW, COOKED, AND COOKED/STORED MUSCLE FOODS

1991 Journal of Muscle Foods
- A.M. Spanier
- R. D. Traylor
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