Publications

Claus, J.R. 1987. Functions of non-meat ingredients in curing and sausage making. Meat Plant Magazine 48(11):14-17.

Claus, J.R., Hunt, M.C., and Kastner, C.L. 1989. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. J. Muscle Foods 1:1-21.

Claus, J.R., Hunt, M.C., Kastner, C.L., and Kropf, D.H. 1990. Low-fat, high-added water bologna: Effects of massaging, preblending, and time of addition of water and fat on the physical and sensory characteristics. J. Food Sci. 55:338-341,345.

Claus, J.R. and Hunt, M.C. 1991. Low-fat high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56:643-647,652.

Gregg, L.L., Claus, J.R., Hackney, C.R., and Marriott, N.G. 1993. Low-fat, high added water bologna from massaged, minced batter. J. Food Sci. 58:259-264.

Sylvia, S.F., Claus, J.R., Marriott, N.G., and Eigel, W.N. 1994. Low-fat, high-moisture frankfurters: effects of temperature and water during extended mixing. J. Food Sci. 59:937-940,945.

Small, A.D., Claus, J.R., Wang, H., and Marriott, N.G. 1995. Particle size and mixing time effects on sensory and physical properties of low-fat, high-moisture pork frankfurters. J. Food Sci. 60:40-41,54.

Innawong, B., Claus, J.R., Graham, P.P. , and J.E. Marcy. 1998. Textural and Physical Properties of Fat Free Turkey-Beef Frankfurters: Effects of Non-Meat Ingredients and End-Point Temperature. 51st Reciprocal Meat Conference, Storrs, Connecticut.

*USER NOTES: For links to PDF files use- Adobe Acrobat

BACK to Research Home Page

All rights reserved on contents of this page and links. Copyright (C) 1998, Dr. James R. Claus.