L.M. Sammel - Concepedia

Author

L.M. Sammel

University of Wisconsin–Madison

Also Known As

L.M Sammel, L.M. Sammel

Publications

363

Citations

H-Index

Concepts

All Affiliations

University of Wisconsin–Madison Kraft Heinz (United States)Kansas State University

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	308
2	Education	1	1	22
3	Medicine	1	1	151
4	Public Health	1	1	89
5	Applied Physiology	1	1	151

L.M. Sammel

Publications

363

Citations

H-Index

Page 1

	Year	Citations
Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle L.M. Sammel, Melvin C. Hunt, Donald H. Kropf, Journal of Food Science Muscle PortionsMeat QualityOutside Semimembranosus MuscleBeef SemimembranosusFood Chemistry	2002	151
Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits L.M. Sammel, Melvin C. Hunt, Donald H. Kropf, Journal of Food Science NutritionFood AnalysisAgricultural EconomicsPrerigor TemperatureFood Preservation	2002	89
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 Food ChemistryPoultry DiseaseFood AnalysisGround Turkey RollsFood Contaminant	2003	30
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 Food ChemistryPink Color DevelopmentCitric AcidGround TurkeyPoultry Science	2005	25
Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system L.M. Sammel, J. Claus Meat Science NutritionAnimal ScienceAnimal NutritionPink Color DevelopmentFood Analysis	2003	22
Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast L.M. Sammel, J. Claus Meat Science Food ChemistryCalcium ChlorideTricalcium Phosphate EffectsIntact Turkey Breast	2007	17
Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey L.M. Sammel, J. Claus, Marion L. Greaser, Meat Science NutritionWhey ProteinFood CompositionBiochemistryFood Analysis	2007	16
Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey L.M. Sammel, J. Claus, Marion L. Greaser, Meat Science Food ChemistrySodium CitratePink Color DefectCooked Ground TurkeyPoultry Science	2005	13

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