Z. Pietrasik

发表

The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent

N. Gaudette, Z. Pietrasik, Zeb Pietrasik, 2017 .

Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

P. Shand, Z. Pietrasik, 2021, Translational animal science.

Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef.

Z. Pietrasik, H. Wang, J. Janz, 2013, Meat science.

Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.

N. Gaudette, Z. Pietrasik, M. Klassen, 2016, Meat science.

Extraction, isolation and analysis of chondroitin sulfate glycosaminoglycans.

Z. Pietrasik, T. Nakano, M. Betti, 2010, Recent patents on food, nutrition & agriculture.

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

Z. Pietrasik, M. Betti, Y. Hrynets, 2021, Polish Journal of Food and Nutrition Sciences.

The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners.

N. Gaudette, Z. Pietrasik, S. P. Johnston, 2017, Meat science.

Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product

N. Gaudette, Z. Pietrasik, M. Betti, 2014 .

The Effect of Selected Starches on Hydration, Textural and Sensory Characteristics of Restructured Beef Products

Z. Pietrasik, J. Janz, D. Pierce, 2012 .

Biochemical and physicochemical properties of thermally treated natural actomyosin extracted from normal and PSE pork Longissimus muscle

P. Shand, Z. Pietrasik, Haihong Wang, 2009 .

Physicochemical and functional properties of gelatins extracted from turkey and chicken heads.

Z. Pietrasik, L. Du, M. Betti, 2013, Poultry science.

The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

N. Gaudette, Z. Pietrasik, 2015, Journal of the science of food and agriculture.

Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers.

N. Gaudette, Z. Pietrasik, O. P. Soladoye, 2019, Meat science.

Use of native pea starches as an alternative to modified corn starch in low-fat bologna.

Z. Pietrasik, O. P. Soladoye, 2020, Meat science.

Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

Z. Pietrasik, J. Janz, 2010 .

The effects of enzyme and phosphate injections on the quality of beef semitendinosus

P. Shand, Z. Pietrasik, J. Aalhus, 2005 .

Physicochemical and textural properties of heat-induced pea protein isolate gels

P. Shand, Z. Pietrasik, P. Wanasundara, 2007 .

Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

P. Shand, Z. Pietrasik, P. Wanasundara, 2008 .

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.).

Thushan S. Withana‐Gamage, J. Wanasundara, P. Shand, 2011, Journal of the science of food and agriculture.

Evaluation of poultry protein isolate as a food ingredient: physicochemical characteristics of low-fat turkey bologna.

Z. Pietrasik, D A Omana, Z Pietrasik, 2012, Poultry science.

The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams.

N. Gaudette, Z. Pietrasik, S. P. Johnston, 2016, Meat science.

The effect of ractopamine supplementation at 5 ppm of swine finishing diets on growth performance, carcass composition and ultimate pork quality.

John F. Patience, Phyllis J. Shand, P. Shand, 2009 .

Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts.

Mirko Betti, Z. Pietrasik, Dileep A Omana, 2013, Journal of food science.

Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate.

Z. Pietrasik, J. Janz, 2009, Meat science.

The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.

N. Gaudette, Z. Pietrasik, 2014, Meat science.

Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation.

Z. Pietrasik, J. Aalhus, Ó. López-Campos, 2022, Meat science.

Extraction, isolation and analysis of chondroitin sulfate from broiler chicken biomass

Z. Pietrasik, L. Ozimek, T. Nakano, 2012 .

Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.

Mirko Betti, Z. Pietrasik, Dileep A Omana, 2012, Journal of food science.

Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system.

J. Wanasundara, P. Shand, Z. Pietrasik, 2010 .

Application of taste contrast to enhance the saltiness of reduced sodium beef patties

N. Gaudette, Z. Pietrasik, S. P. Johnston, 2019 .

The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages.

Z. Pietrasik, M. Betti, O. P. Soladoye, 2020, Meat science.

Functionality and consumer acceptability of low-fat breakfast sausages processed with non meat ingredients of pulse derivatives.

Z. Pietrasik, O. P. Soladoye, 2021, Journal of the science of food and agriculture.