Výsledky vyhledávání - "B. L. Gwartney"

The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

Autor: Kellen B. Hart, Nicolas J Herrera, Felipe Azevedo Ribeiro, Chris R. Calkins, Nicolas A Bland, B. L. Gwartney, Morgan L Henriott

Publikováno v: Meat and Muscle Biology. 3

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::175544f38a975794ea1d1186b25dad43
https://doi.org/10.22175/mmb.10665

Zobrazit plný text záznamu

National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments

Autor: K.B. Harris, Robert J. Delmore, D. S. Hale, J.C. Brooks, B.E. Wasser, C. L. Lorenzen, C.L. Mason, W. R. Henning, K.L. Nicholson, D. D. Johnson, J. B. Morgan, Davey B. Griffin, Jeffrey W. Savell, R.K. Miller, R. J. Maddock, B. L. Gwartney

Publikováno v: Meat Science. 81:335-343

A market basket survey for beef retail cut composition at the retail level (four stores each from two chains in each city) was conducted in 11 US cities from January to March 2006. Beef cuts (n=17,495) were measured for external fat thickness with cu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14683bbe74a436016a0532d4014ec6cd
https://doi.org/10.1016/j.meatsci.2008.08.010

Zobrazit plný text záznamu

Chemical properties of cow and beef muscles: Benchmarking the differences and similarities1,2

Autor: Chris R. Calkins, J. M. Hodgen, D. D. Johnson, L. E. Patten, B. L. Gwartney, Alexander M. Stelzleni

Publikováno v: Journal of Animal Science. 86:1904-1916

The objective of this study was to identify muscles from cow populations that are equivalent or may possibly be made equivalent to muscles from A-maturity, Select-grade cattle in terms of chemical, compositional, and color characteristics. Objective

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4859e6282260a69d4bdb32f4b739b761
https://doi.org/10.2527/jas.2007-0478

Zobrazit plný text záznamu

National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

Autor: C.L. Mason, W. R. Henning, J.C. Brooks, B.E. Baird, Davey B. Griffin, R.K. Miller, Jeffrey W. Savell, J. B. Morgan, K.L. Voges, D. D. Johnson, Robert J. Delmore, D. S. Hale, B. L. Gwartney, C L Lorenzen, R. J. Maddock

Publikováno v: Meat Science. 77:357-364

Beef from retail and foodservice establishments in 11 US cities was evaluated using Warner-Bratzler shear (WBS) and consumer evaluation panels. Postmortem aging times ranged from 3 to 83d for retail and 7 to 136d for foodservice with mean aging times

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c17feeaed459d1d92c3eadfb8724ff17
https://doi.org/10.1016/j.meatsci.2007.03.024

Zobrazit plný text záznamu

Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes1

Autor: Chris R. Calkins, D. D. Johnson, L. E. Patten, Alexander M. Stelzleni, B. L. Gwartney

Publikováno v: Journal of Animal Science. 85:2631-2638

The objective of this study was to benchmark carcasses and muscles from commercially identified fed (animals that were perceived to have been fed an increased plane of nutrition before slaughter) and nonfed cull beef and dairy cows and A-maturity, US

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3cbd8b7a24c67e4245ad435a44cb42d8
https://doi.org/10.2527/jas.2006-794

Zobrazit plný text záznamu

Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation1

Autor: J W Wise, Mohammad Koohmaraie, J. M. Behrends, J. O. Reagan, T. L. Wheeler, K. J. Goodson, Jeffrey W. Savell, B. L. Gwartney, S. D. Shackelford, W. W. Morgan

Publikováno v: Journal of Animal Science. 83:2869-2875

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8a5feed0be15611f6e60c507997c780f
https://doi.org/10.2527/2005.83122869x

Zobrazit plný text záznamu

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks1

Autor: B. L. Gwartney, Mohammad Koohmaraie, W. W. Morgan, J W Wise, K. J. Goodson, Jeffrey W. Savell, J. O. Reagan, J. M. Behrends, Steven D. Shackelford, Tommy L. Wheeler

Publikováno v: Journal of Animal Science. 83:662-670

An in-home beef study evaluated con- sumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; bud-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bcde4d953f7d7f608ba8ada2451bb5c5
https://doi.org/10.2527/2005.833662x

Zobrazit plný text záznamu

The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender1,2

Autor: Steven D. Shackelford, Mohammad Koohmaraie, Keith E. Belk, Tommy L. Wheeler, D. M. Wulf, J. M. Leheska, D. J. Vote, B. L. Gwartney

Publikováno v: Journal of Animal Science. 80:3315-3327

The objective of this study was to deter- mine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identi- fying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 10

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a07d9f5b285d1ec08e9fd477b045a7c8
https://doi.org/10.2527/2002.80123315x

Zobrazit plný text záznamu

Fiber-type composition of muscles of the beef chuck and round1

Autor: Kevin Kirchofer, Chris R. Calkins, B. L. Gwartney

Publikováno v: Journal of Animal Science. 80:2872-2878

Thirty-eight muscles of the beef chuck and round were histochemically stained to characterize fiber-type composition in order to facilitate optimal muscle use in value-added products. Select-grade chucks and rounds (n = 4 each) were chosen to represe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5c6a63c7f72e028a221edeab12de553c
https://doi.org/10.2527/2002.80112872x

Zobrazit plný text záznamu

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks

Autor: B. L. Gwartney, K. J. Goodson, J. O. Reagan, Jeffrey W. Savell, S M Courington, W. W. Morgan, J W Wise

Publikováno v: Scopus-Elsevier

An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a72ccbe29f653326709cf60ddad1d6f1
https://doi.org/10.2527/2002.802401x

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání