Zobrazeno 1 - 10
of 21
pro vyhledávání: '"B.E. Baird"'
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
https://doi.org/10.1016/j.meatsci.2007.03.024
Autor:
Rhonda C. Vann, Jeffrey W. Savell, Ronald D. Randel, C.E. Schuehle Pfeiffer, David A. King, K.O. Curley, D. S. Hale, Thomas H. Welsh, R.A. Oliphint, B.E. Baird
Publikováno v:
Meat Science. 74:546-556
Three groups of steers (A, B, C) were used to study the effect of temperament (Calm, Intermediate, and Excitable) on meat quality. Temperament was based on exit velocity, pen scores, and chute scores. Temperament traits were consistent across evaluat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb6bb8b184df1c4e5ef96d9996793568
https://doi.org/10.1016/j.meatsci.2006.05.004
https://doi.org/10.1016/j.meatsci.2006.05.004
Autor:
Jeffrey W. Savell, R.K. Miller, Stephen B. Smith, A. R. Sams, James O. Sanders, Jeremy F. Taylor, B.E. Baird, G.D. Stolowski
Publikováno v:
Meat Science. 73:475-483
Beef carcasses ( n = 30) from 3/4 Angus (A) × 1/4 Brahman (B), 1/4A × 3/4B, and 1/2A × 1/2B F 1 crosses were used to evaluate breed type, electrical stimulation, and postmortem aging on the M . semimembranosus (SM), M . semitendinosus (ST), M. bic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93deab779478c5bca4323fba87dc8e6d
https://doi.org/10.1016/j.meatsci.2006.01.006
https://doi.org/10.1016/j.meatsci.2006.01.006
Publikováno v:
Meat Science. 70:665-682
Steaks from muscles (n=19 from nine beef carcasses) were evaluated over the course of retail display (0-, 1-, 2-, 3-, 4- or 5-d) for objective measures of discoloration (metmyoglobin, oxymyoglobin, L*-, a*-, and b*-values), reducing ability (metmyogl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5933117d2220d49485ed1dbf3f86b037
https://doi.org/10.1016/j.meatsci.2005.02.016
https://doi.org/10.1016/j.meatsci.2005.02.016
Publikováno v:
Meat science. 74(2)
In-home evaluations of the M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n = 266) muscles that were either blade tenderized, enhanced with a salt and phosphate solution, or served as a control (no tenderization or enhan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9bf6433a2815d5c8a152b96dc4f5e2c
https://pubmed.ncbi.nlm.nih.gov/22062836
https://pubmed.ncbi.nlm.nih.gov/22062836
Publikováno v:
Meat science. 73(2)
This project was designed to evaluate interventions capable of reducing bacterial counts on the hide prior to opening. In Trial I, fresh beef hides ( n = 12) were cut into sections and assigned to serve as either clipped (hair trimmed) or non-clipped
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f5a1823863b19b08071557194151bcf
https://pubmed.ncbi.nlm.nih.gov/22062295
https://pubmed.ncbi.nlm.nih.gov/22062295
Publikováno v:
Meat science. 73(1)
Muscles ( n = 18) were dissected from each side of 20 lamb carcasses to characterize physical, chemical, and histological traits. Muscles from the right sides were used to measure color values, expressible moisture, pH, total collagen content, and sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43cb54953bf9fb5061aa6ebfe3a348d0
https://pubmed.ncbi.nlm.nih.gov/22062053
https://pubmed.ncbi.nlm.nih.gov/22062053
Autor:
H K Johnson, David A. King, B.E. Baird, K.L. Voges, K.D. Pfeiffer, Davey B. Griffin, Jeffrey W. Savell
Publikováno v:
Meat science. 73(1)
US Choice (Ch) and US Select (Se) beef subprimals from the rib, chuck, plate, loin, and round were obtained to conduct retail cutting tests. Subprimals were merchandised into bone-in or boneless retail cuts and associated components by experienced re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26e2f5a1e95fe479e1f5b7ca31eb2bf6
https://pubmed.ncbi.nlm.nih.gov/22062061
https://pubmed.ncbi.nlm.nih.gov/22062061
Publikováno v:
Meat science. 70(3)
Biochemical processes and structural changes that occur in muscle during the first 24h postmortem play a great role in the ultimate quality and palatability of meat and are influenced by the chilling processes that carcasses are subjected to after sl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5696bc2f3870c6f6c092f5a5a2c62f1
https://pubmed.ncbi.nlm.nih.gov/22063744
https://pubmed.ncbi.nlm.nih.gov/22063744
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