Rodrigo Tarté
Roles:
Author,
Reviewer
Affiliation:
Department of Animal Science, Iowa State University
Country:
United States
Publications
Leveraging Understanding of Meat Flavor for Product Success
Rodrigo Tarté
2022-02-02 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers • Article 7 • 1-6
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 • 35, 1–8
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 • 33, 1 – 10
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
Utilization of Conventional and High Oleic Soybean Oil Oleogels Structured with Rice Bran Wax to Replace Pork Fat in Mechanically Separated Chicken-Based Bologna Sausage
J. S. Paulus, N. C. Acevedo, J. G. Sebranek, K. J. Prusa, J. S. Dickson and R. Tarté
2019-11-30 2019 Reciprocal Meat Conference
Rheological Behavior of Mechanically Separated Chicken and Chicken Breast Meat Myofibril Solutions during Thermal Gelation
Danika K. Miller, Nuria C. Acevedo, Steven M. Lonergan, Joseph G. Sebranek and Rodrigo Tarté
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
Michael S. Cropp, James S. Dickson, Rodrigo Tarté and Joseph G. Sebranek
2019-08-12 2019 Iowa State University Animal Industry Report
Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Alternatively Cured Bologna
K. J. Prusa, M. J. Powell, J. G. Sebranek and R. Tarte
2018-12-31 2017 Reciprocal Meat Conference
Potential for Rice Bran Wax and Soybean Oil Oleogels as a Pork Fat Replacement in Frankfurters
T. L. Wolfer, N. C. Acevedo, K. J. Prusa, J. G. Sebranek and R. Tarte
2018-12-31 2017 Reciprocal Meat Conference
Supplemental Nitrate in Cured Meats as a Means to Potentially Increase Dietary Nitric Oxide
E. L. Usinger, E. M. Larson, S. E. Niebuhr, C. A. Fedler, K. J. Prusa, J. S. Dickson, R. Tarté and J. G. Sebranek1
2018-08-31 2016 Reciprocal Meat Conference
Processing Characteristics and Rheological Properties of Mechanically Separated Chicken and Chicken Breast Meat
R. Tarté, J. G. Sebranek, D. K. Miller, L. E. Yoder, S. M. Lonergan and N. C. Acevedo
2018-03-31 2018 Reciprocal Meat Conference
The Potential Role of Nitrite-Embedded Film Technology in Extending the Color Stability and Shelf Life of a Cured, Cooked Meat Product
M. S. Cropp, J. S. Dickson, R. Tarté and J. G. Sebranek
2018-03-31 2018 Reciprocal Meat Conference