Randi M. Boleman, Ph.D.
Affiliations: | 2006 | Texas A & M University, College Station, TX, United States |
Area:
Food Science and Technology Agriculture, General AgricultureGoogle:
"Randi Boleman"Parents
Sign in to add mentor| Jimmy T. Keeton | grad student | 2006 | Texas A & M | |
| (An innovative approach to predicting meat tenderness using biomechanical properties of meat.) | ||||
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Publications
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| Nuñez de Gonzalez MT, Hafley BS, Boleman RM, et al. (2009) Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams. Meat Science. 83: 74-81 |
| Nuñez de Gonzalez MT, Hafley BS, Boleman RM, et al. (2008) Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat Science. 80: 997-1004 |
| Nuñez de Gonzalez MT, Boleman RM, Miller RK, et al. (2008) Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. Journal of Food Science. 73: H63-71 |
| Spadaro V, Allen DH, Keeton JT, et al. (2002) Biomechanical properties of meat and their correlation to tenderness Journal of Texture Studies. 33: 59-87 |