Norman G. Marriott

Low‐fat, High Added Water Bologna from Massaged, Minced Batter

Lori L. Gregg, J. Claus, Cameron R. Hackney et al. · Journal of Food Science · 1993 · 79 citations

Food Chemistry, Nutrition, High‐fat Bologna +13

Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork

M.W. Schilling, L.E. Mink, P.S. Gochenour et al. · Meat Science · 2003 · 75 citations

Tissue Engineering, Regenerative Medicine, Functionality Improvement +9

Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves

Kimberly I. Meek, Claus, Susan E. Duncan et al. · Poultry Science · 2000 · 62 citations · Full text

Animal Physiology, Engineering, Animal Science +14

Organic Acids as Tenderizers of Collagen in Restructured Beef

G.C. ARGANOSA, Norman G. Marriott · Journal of Food Science · 1989 · 56 citations

Food Chemistry, Biomanufacturing, Collagen Solubility +13

INSTRUMENTAL TEXTURE ASSESSMENT AND CONSUMER ACCEPTABILITY OF COOKED BROILER BREASTS EVALUATED USING A GEOMETRICALLY UNIFORM‐SHAPED SAMPLE

M.W. Schilling, Jennifer K. Schilling, J. Claus et al. · Journal of Muscle Foods · 2003 · 44 citations

Nutrition, Engineering, Food Analysis +18