Karl McDonald

Comparison of the Quality of Cooked Beef Products Cooled by Vacuum Cooling and by Conventional Cooling

Karl McDonald, Da‐Wen Sun, T. Kenny · LWT · 2000 · 139 citations

Conventional Cooling, Meat Packaging, Engineering +9

The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling

Karl McDonald, Da‐Wen Sun · Journal of Food Engineering · 2001 · 137 citations

Cooked Beef Product, Meat Packaging, Engineering +8

The effect of injection level on the quality of a rapid vacuum cooled cooked beef product

Karl McDonald, Da‐Wen Sun, T. Kenny · Journal of Food Engineering · 2001 · 128 citations

Cooked Beef Product, Meat Packaging, Injection Level +8

Performance of cold-set binding agents in re-formed beef steaks

A. M. Lennon, Karl McDonald, Sung‐Sil Moon et al. · Meat Science · 2010 · 41 citations

Meat Packaging, Thermal Processing, Meat Quality +5

PORE SIZE DISTRIBUTION AND STRUCTURE OF A COOKED BEEF PRODUCT AS AFFECTED BY VACUUM COOLING

Karl McDonald, Da‐Wen Sun · Journal of Food Process Engineering · 2001 · 33 citations

Pore Size Distribution, Meat Packaging, Abstract True Density +13