Zobrazeno 1 - 10
of 148
pro vyhledávání: '"A J, Garmyn"'
Autor:
Maddison T. Corlett, Liselotte Pannier, Graham E. Gardner, Andrea J. Garmyn, Mark F. Miller, David W. Pethick
Publikováno v:
Foods, Vol 13, Iss 1, p 26 (2023)
Anecdotal suggestions that US consumers perceive Australian sheepmeat as more “gamey” or “stale” compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately p
Externí odkaz:
https://doaj.org/article/6d6bb7498b2b4678aa5dc308dccedcfc
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2022)
A consumer study was conducted to determine whether consumers scored beef palatability traits differently on paper versus digital ballots. Beef subprimals representing 4 treatments with inherent variation in eating quality were collected: USDA Select
Externí odkaz:
https://doaj.org/article/e087820254484176bab637b610ffdc4d
Autor:
Lucas Krusinski, Isabella C. F. Maciel, Selin Sergin, Vijayashree Jambunathan, Esha Garg, Andrea J. Garmyn, Sukhdeep Singh, Chad A. Bitler, Jason E. Rowntree, Jenifer I. Fenton
Publikováno v:
Foods, Vol 11, Iss 23, p 3856 (2022)
Grass-finished beef (GFB) has demonstrated wide nutritional variations with some GFB having a considerably higher n-6:n-3 ratio compared to grain-finished beef. To better understand these variations, the current study investigated the effects of comm
Externí odkaz:
https://doaj.org/article/8900990e5b324f088feba8407dd28a0f
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
The objective of this study was to investigate differences in smoked beef brisket palatability from 3 USDA quality grades (USDA Prime, average [middle 1/3] Choice, and Select). Briskets (n = 54; 18 per quality grade) were seasoned with a blend of 1:1
Externí odkaz:
https://doaj.org/article/9941c70bad9e44bfbed551b8bd4a9904
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The study objective was to evaluate the effects of extended postmortem wet aging of Australian beef, cattle diet, and their interaction on objective and subjective measures of beef flavor of the longissimus lumborum. Beef strip loins were collected f
Externí odkaz:
https://doaj.org/article/05d77d271a534114953767f748b2eba7
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
Our objective was to investigate the effects of extended aging on the flavor characteristics of Australian grass- and grain-fed beef longissimus thoracis. Ribeye rolls from Australian grass- and grain-fed beef carcasses were collected, randomly assig
Externí odkaz:
https://doaj.org/article/d92219e364344cd7af8cbc55ca49af58
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
Fatty acids were evaluated to characterize lipid profiles of beef from 3 feeding programs: New Zealand (NZ) fodder beet (FB), NZ grass/non-FB (NFB), and United States grain. Strip loins were selected within each program based on expected eating quali
Externí odkaz:
https://doaj.org/article/1c501e8ddce2436ea173de47db4f43ca
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The objective was to assess the consumer (n = 360) palatability and satisfaction of enhanced (7%) and nonenhanced Australian grain-fed, Australian grass-fed, and US grain-fed beef from 2 beef muscles. Strip loin (longissimus lumborum [LL]) and top si
Externí odkaz:
https://doaj.org/article/81ba6dec20564428a74557f205fb721a
Autor:
R. D. Crownover, A. J. Garmyn, R. J. Polkinghorne, R. J. Rathmann, B. C. Bernhard, M. F. Miller
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 207-217 (2017)
Sides of the 40 selected carcasses were alternately assigned to both conventional chilling and cold boning (CB) or hot boning (HB). Fabrication of CB sides took place after overnight chilling (20 h postmortem) and subsequent carcass grading, while fa
Externí odkaz:
https://doaj.org/article/6a9165d4759d4dad8163855ffa394767
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
Beef rectus abdominis muscles (n = 100; 20/treatment) were assigned randomly to 1 of 5 treatments: untreated control (Control, No Treatment; CNT), vacuum tumbled control without marinade (Tumbled Control, No Treatment; TCNT), vacuum tumbled with mari
Externí odkaz:
https://doaj.org/article/d8eaed5fe8f34ee1a2aac70082d35ae5