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Rodrigo Tarté

Roles:
Author, Editor, Production Manager

Affiliation:
Department of Animal Science, Iowa State University

Country:
United States

Publications


Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

McKenna J. Powell , Joseph G. Sebranek , Kenneth J. Prusa and Rodrigo Tarté

2021-08-31 Volume 5 • Issue 1 • 2021


Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

Danika K. Miller , Laura E. Yoder , Steven M. Lonergan , Joseph G. Sebranek and Rodrigo Tarté

2021-08-03 Volume 5 • Issue 1 • 2021


Replacement of Pork Fat in Chicken-based Bologna Sausage with Oleogels of High-Oleic or Conventional Soybean Oil and Rice Bran Wax

Rodrigo Tarté , Jona S. Paulus , Nuria C. Acevedo , Kenneth J. Prusa and Show-Ling Lee

2021-03-21 2020 Iowa State University Animal Industry Report


Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna

Michael S. Cropp , James S. Dickson , Rodrigo Tarté and Joseph G. Sebranek

2020-04-03 Volume 4 • Issue 1 • 2020


Rheological Characteristics of Mechanically Separated Chicken and Chicken Breast Meat Myofibril Solutions during Thermal Gelation

Steven M. Lonergan , Joseph G. Sebranek , Rodrigo Tarté , Danika K. Miller and Nuria C. Acevedo

2019-08-12 2019 Iowa State University Animal Industry Report


Use of Nitrite-Embedded Film for Extending the Color Stability and Shelf Life of Alternatively-Cured, Fully Cooked Bologna

Joseph G. Sebranek , James S. Dickson , Rodrigo Tarté and Michael S. Cropp

2019-08-12 2019 Iowa State University Animal Industry Report