R.T. Baublits - Concepedia

Author

R.T. Baublits

University of Arkansas at Fayetteville

Also Known As

R. T. Baublits, R. TY BAUBLITS, R. Ty Baublits, R.T Baublits, R.T. BAUBLITS, R.T. Baublits, ROBERT TY BAUBLITS

Publications

651

Citations

H-Index

Concepts

All Affiliations

University of Arkansas at Fayetteville Tyson Foods (United States)University of Tennessee at Knoxville Arkansas Agricultural Experiment Station University of Wyoming

About

R.T. Baublits is an author at University of Arkansas at Fayetteville specializing in animal science, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	443
2	Education	7	7	218
3	Public Health	5	5	193
4	Medicine	4	4	87
5	Anatomy	1	1	12

R.T. Baublits

Publications

606

Citations

H-Index

Page 1

	Year	Citations
Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics R.T. Baublits, F.W. Pohlman, A.H. Brown, Meat Science Animal PhysiologyNutritionSodium ChlorideBeef BicepsKinesiology	2005	81
Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef R.T. Baublits, F.W. Pohlman, A.H. Brown, Meat Science NutritionMeat PackagingAnimal ScienceInstrumental Color CharacteristicsSodium Chloride Concentration	2005	69
Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties S.A. Quilo, F.W. Pohlman, A.H. Brown, Meat Science Food ChemistryAnimal NutritionAnimal ScienceFood AnalysisAgricultural Economics	2008	42
Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid Jason T. Sawyer, J. K. Apple, Z. B. Johnson, Meat Science Animal ScienceAnimal NutritionFood AnalysisPost-rigor EnhancementEducation	2009	41
Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics R.T. Baublits, F.W. Pohlman, A.H. Brown, Meat Science Animal PhysiologyNutritionSodium ChlorideBeef BicepsKinesiology	2005	40
Injection of conjugated linoleic acid into beef strip loins R.T. Baublits, F.W. Pohlman, A.H. Brown, Meat Science Food ChemistryAnimal ScienceAnimal NutritionConjugated Linoleic AcidBiotechnology	2006	40
Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls R.T. Baublits, A.H. Brown, F.W. Pohlman, Meat Science Animal ScienceAnimal NutritionSustainable AgricultureLivestock ProductionAgricultural Economics	2004	36
Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics R.T. Baublits, Jean‐François Meullenet, Jason T. Sawyer, Meat Science Health SciencesFood AnalysisAgricultural EconomicsCooked Temperature EffectsFood Engineering	2005	35
Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus Jason T. Sawyer, R.T. Baublits, J. K. Apple, Meat Science Animal PhysiologyInstrumental TendernessAnimal PerformanceAnimal ScienceFood Analysis	2006	32
MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS F.W. Pohlman, P.N. Dias-Morse, S.A. Quilo, Journal of Muscle Foods Food AnalysisEscherichia ColiFood Processing FacilitiesMeat QualityFood Microbiology	2008	32

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