Concepedia

L.M. Sammel

LS

8

Publications

363

Citations

8

H-Index

2002

Active since

Affiliations

University of Wisconsin–Madison(Current)

Kraft Heinz (United States)

Kansas State University

L.M. Sammel is an author at University of Wisconsin–Madison specializing in health sciences, food chemistry, and poultry science.

Top concepts

HealthFood ChemistryFood SafetyPoultry ScienceNutritionFood QualityAnimal SciencePhysiologyBiochemistryMeat Science

Publications per year

2002–2007

8

Publications

8

Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle

L.M. Sammel, Melvin C. Hunt, Donald H. Kropf et al. · Journal of Food Science · 2002 · 151 citations

Muscle Portions, Meat Quality, Outside Semimembranosus Muscle +21

Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits

L.M. Sammel, Melvin C. Hunt, Donald H. Kropf et al. · Journal of Food Science · 2002 · 89 citations

Nutrition, Food Analysis, Agricultural Economics +20

Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls

L.M. Sammel, J. Claus · Journal of Food Science · 2003 · 30 citations

Food Chemistry, Poultry Disease, Food Analysis +11

Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking

L.M. Sammel, J. Claus · Meat Science · 2005 · 25 citations

Food Chemistry, Pink Color Development, Citric Acid +2

Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system

L.M. Sammel, J. Claus · Meat Science · 2003 · 22 citations

Nutrition, Animal Science, Animal Nutrition +8

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