Profile photo.

Rodrigo Tarté

Roles:
Author, Reviewer

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