R.T. Baublits

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 et al. · Meat Science · 2005 · 81 citations

Animal Physiology, Nutrition, Sodium Chloride +12

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 et al. · Meat Science · 2005 · 69 citations

Nutrition, Meat Packaging, Animal Science +7

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 et al. · Meat Science · 2008 · 42 citations

Food Chemistry, Animal Nutrition, Animal Science +10

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 et al. · Meat Science · 2009 · 41 citations

Animal Science, Animal Nutrition, Food Analysis +10

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 et al. · Meat Science · 2005 · 40 citations

Animal Physiology, Nutrition, Sodium Chloride +10