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R. F. Plimpton

Ohio Agricultural Research and Development Center

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Publication

Featured researches published by R. F. Plimpton.

Journal of Food Science | 1983

Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage

Husnu Y. Gokalp; H. W. Ockerman; R. F. Plimpton; W. James Harper

Journal of Food Science | 1978

EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE

R.D. Cassidy; H. W. Ockerman; B. Krol; P.S. van Roon; R. F. Plimpton; V.R. Cahill

Journal of Food Science | 1978

INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLE

R. J. Krause; R. F. Plimpton; H. W. Ockerman; V. R. Cahill

Journal of Food Science | 1978

INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK

H. W. Ockerman; R. F. Plimpton; V. R. Cahill; N. A. Parrett

Journal of Food Science | 1982

Tenderization of Beef: Effect of Enzyme, Enzyme Level, and Cooking Method

D. R. Fogle; R. F. Plimpton; H. W. Ockerman; L. Jarenback; T. Persson

Journal of Food Science | 1991

Rigor Condition, Tumbling and Salt Level Influence on Physical, Chemical and Quality Characteristics of Cured, Boneless Hams

R. F. Plimpton; C.J. Perkins; T.L. Sefton; V. R. Cahill; H. W. Ockerman

Journal of Food Science | 1978

EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEF

S. G. Thompson; H. W. Ockerman; V. R. Cahill; R. F. Plimpton

Journal of Food Science | 1981

Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage

H. W. Ockerman; J.H. Houben; B. Krol; R. F. Plimpton; M. Schad

Journal of Food Science | 1981

Qualitative Alteration of Phospholipids in Beef Patties Cooked After Vacuum and Nonpackaged, Frozen Storage

H. Yusuf Gokalp; H. W. Ockerman; R. F. Plimpton; Andrew C. Peng

Journal of Food Science | 1979

EFFECT OF PACKAGING METHODS ON THE SENSORY CHARACTERISTICS OF FROZEN AND STORED COW BEEF

Husnu Y. Gokalp; H. W. Ockerman; R. F. Plimpton

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H. W. Ockerman

Ohio State University

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V. R. Cahill

Ohio Agricultural Research and Development Center

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N. A. Parrett

Ohio Agricultural Research and Development Center

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Husnu Y. Gokalp

Ohio State University

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B. Krol

Utrecht University

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P.S. van Roon

Utrecht University

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Andrew C. Peng

Ohio Agricultural Research and Development Center

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B. Krol

Utrecht University

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C.J. Perkins

Ohio Agricultural Research and Development Center

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Curtis Lynn Knipe

Ohio Agricultural Research and Development Center

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