R. E. Rust

Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades

F. C. Parrish, J.A. Boles, R. E. Rust et al. · Journal of Food Science · 1991 · 100 citations

Agriculture, Animal Sciences, Food Science +16

Effect of Degree of Marbling and Internal Temperature of Doneness on Beef Rib Steaks

F. C. Parrish, D. G. OLSON, B. E. Miner et al. · Journal of Animal Science · 1973 · 93 citations

Agriculture, Animal Sciences, Food Science +17

Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Brian Lynn Krause, Joseph G. Sebranek, R. E. Rust et al. · Meat Science · 2011 · 77 citations

Agriculture, Food Science, Food Engineering +8

Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat Emulsions

C.L. Knipe, D. G. OLSON, R. E. Rust · Journal of Food Science · 1985 · 67 citations

Agriculture, Biochemistry, Food Science +17

Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork

Travis R. Krause, Joseph G. Sebranek, R. E. Rust et al. · Journal of Food Science · 2003 · 63 citations

Agriculture, Food Science, Microbiology +17