D. M. THENO

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM

D. G. SIEGEL, D. M. THENO, G. R. SCHMIDT et al. · Journal of Food Science · 1978 · 91 citations

Nutrition, Food Biophysics, Meat Quality +18

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAM

D. G. SIEGEL, D. M. THENO, G. R. SCHMIDT · Journal of Food Science · 1978 · 76 citations

Animal Physiology, Muscle Physiology, Muscle Function +14

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE

D. M. THENO, D. G. SIEGEL, G. R. SCHMIDT · Journal of Food Science · 1978 · 67 citations

Muscle Function, Election Microscope, Meat Quality +19

EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL

S. L. Moore, D. M. THENO, C. R. Anderson et al. · Journal of Food Science · 1976 · 57 citations

Engineering, Soy Protein, Food Analysis +17

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS

D. M. THENO, D. G. SIEGEL, G. R. SCHMIDT · Journal of Food Science · 1978 · 55 citations

Food Packaging, Food Biophysics, Junction Alignment +17