Graham R. Trout

Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature

Graham R. Trout · Journal of Food Science · 1989 · 278 citations

Sodium Chloride, Nutrition, Cooking Temperature +19

Techniques for measuring water-binding capacity in muscle foods—A review of methodology

Graham R. Trout · Meat Science · 1988 · 216 citations

Muscle Function, Body Composition, Medicine +13

Effect of Phosphate Type and Concentration, Salt Level and Method of Preparation on Binding in Restructured Beef Rolls

Graham R. Trout, Glenn R. Schmidt · Journal of Food Science · 1984 · 163 citations

Food Analysis, Agricultural Economics, Meat Quality +16

Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate Type

Graham R. Trout, Glenn R. Schmidt · Journal of Food Science · 1986 · 90 citations

Sodium Chloride, Nutrition, Engineering +17

Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage

Stephanie A Coronado, Graham R. Trout, Frank R. Dunshea et al. · Meat Science · 2002 · 75 citations

Whey Powder, Rosemary Extract, Meat Packaging +6