Kenneth J. Prusa

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Taylor L. Wolfer, Nuria C. Acevedo, Kenneth J. Prusa et al. · Meat Science · 2018 · 156 citations

Food Chemistry, Rice Bran Wax, Food Analysis +8

Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage

KALEEN K. KREGEL, Kenneth J. Prusa, Karla Vollmar Hughes · Journal of Food Science · 1986 · 114 citations

Nutrition, Food Composition, Animal Nutrition +12

Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage

M. J. Powell, Joseph G. Sebranek, Kenneth J. Prusa et al. · Meat Science · 2019 · 80 citations

Citrus Fiber, Food Analysis, Sodium Phosphate +6

High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage

Rodrigo Tarté, Jona S. Paulus, Nuria C. Acevedo et al. · LWT · 2020 · 66 citations

Food Chemistry, Rice Bran Wax, Food Physic +6

Nutrient composition and sensory attributes of cooked ground beef: Effects of fat content, cooking method, and water rinsing

JANEA LOVE, Kenneth J. Prusa · Journal of the American Dietetic Association · 1992 · 28 citations

Nutrition, Cooked Ground Beef, Sensory Attributes +6