Zobrazeno 1 - 10
of 591
pro vyhledávání: '"A. D. Shackelford"'
Autor:
Adria Grayson, D. Andy King, Jeffrey Savell, Kerri Gehring, Rhonda K Miller, Russell McKeith, Steven D Shackelford, Tommy L. Wheeler
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
We examined the impact of muscle metabolic capacity on beef longissimus lumborum flavor. Beef carcasses were selected to have normal or dark cutting lean color (n=160, each) and aged until 13 d postmortem. Muscle pH, glycolytic potential, mitochondri
Externí odkaz:
https://doaj.org/article/21fd139c0f714fed8740f012538ea0ef
Autor:
Virginia M. Artegoitia, J. W. Newman, A. P. Foote, S. D. Shackelford, D. A. King, T. L. Wheeler, R. M. Lewis, H. C. Freetly
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-13 (2022)
Abstract The inter-cattle growth variations stem from the interaction of many metabolic processes making animal selection difficult. We hypothesized that growth could be predicted using metabolomics. Urinary biomarkers of cattle feed efficiency were
Externí odkaz:
https://doaj.org/article/c82720a5008b433999f530cf9424e80d
Autor:
J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across5 United States Department of Agriculture (USDA) quality grades and 3 wet-aging periods. Beef strip loins (N=200; 20/USDA quality grade
Externí odkaz:
https://doaj.org/article/185c1d19a6c64f72bc167dda1b0d740c
Autor:
Amanda K Lindholm-Perry, Brittney N Keel, Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy L. Wheeler
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Pork color is a major indicator of product quality that guides consumer purchasing decisions. Recently, industryhas received an increase in consumer complaints about the lightness and nonuniformity of ham color, primarily lighter colorin the peripher
Externí odkaz:
https://doaj.org/article/44625008a9e540a696753b780c846a7e
Autor:
Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang
Publikováno v:
Foods, Vol 11, Iss 14, p 2141 (2022)
Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of
Externí odkaz:
https://doaj.org/article/705851d7821f4b39bcdf1d9f9eb3015b
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem aging and marbling class effects on the color stability of longissimus lumborum, gluteus medius, and biceps femoris
Externí odkaz:
https://doaj.org/article/2a25982a783f440ab44b76badb694d99
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses selected to have Lower Small (Small00 to Small49; n = 50) or Upper Slight (Slight
Externí odkaz:
https://doaj.org/article/b5e26962ca5248339b7c05b41864af17
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
A study was conducted to examine genetic variation in the ham halo condition. The distal portion of the biceps femoris was sampled by taking cores (2.54-cm diameter) from progeny (n = 1,016) from a Duroc meat quality–focused line. Commission Intern
Externí odkaz:
https://doaj.org/article/b584c30215604859aba786e625781039
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display
Externí odkaz:
https://doaj.org/article/1c8911d3b7a14327972d5659ea58e928
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less
Externí odkaz:
https://doaj.org/article/711e9b96cd1e45e18c51207a1423a8bb