• Iowa State University, USDA, 2008-2009, Identifying Causes That Develop the Pink Color Defect in Cooked Ground Turkey Breasts and Red Discoloration of Turkey Thighs Associated With the Bone
• Jennie-O Turkey Store Sales, 2008-2009, Identifying Causes That Develop the Pink Color Defect in Cooked Ground Turkey Breasts and Red Discoloration of Turkey Thighs Associated With the Bone
• Multiple Donors, 2005-2099, Discretionary Research Funding
• UWF, 2001-2099, Wisconsin Distinguished Fellowship

• "Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast"

Claus JR, Sawyer CA, Vogel KD Meat Science 84 (4): 755-759 Apr 2010. An experiment was conducted to test sequential injection of sodium tripolyphosphate (STP; 0.5% meat weight basis, mwb) followed by injection with or without addition of calcium chloride (CaCl2, 500 ppm mwb), and to test the effect of post-injection delay prior to cooking.

• "Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: Feedlot performance, carcass characteristics, and beef sensory attributes"

Larrain RE, Schaefer DM, Arp SC, et al, Journal of Animal Science 87 (6): 2089-2095  Jun 2009. The objective of this work was to compare feedlot performance, carcass characteristics, and beef sensory attributes from steers finished with diets based on corn, high-tannin sorghum (HTS), and a mix of both grains. Keywords: C 14 Labeled Condensed Tannins; Bird Resistant; Growth Performance; Digestibility; Alkylphenols.

• "Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey"

Sammel LM, Claus JR, Greaser ML, et al., Meat Science 77 (4): 529-539 Dec 2007. Due to the variability of whey protein concentrates and the number of constituents that do not reduce pink cooked color, the addition of calcium alone or dried milk minerals containing calcium, phosphate, and citrate, represents a better means to regularly prevent the pink color defect in cooked ground turkey.

• "Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast"

Sammel LM, Claus JR, Meat Science 77 (4): 492-498 Dec 2007. Neither calcium chloride nor tricalcium phosphate was capable of reducing pink cooked color in whole turkey breast. Currently, a combination of sodium tripolyphosphate, calcium chloride, and sodium citrate represents the most suitable means for reducing or preventing the pink color defect in uncured ground turkey.

• Pontificia University Catolica Chile, Ciencias Animal

• Meat Science & Muscle Biology Laboratory