Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Bailey Harsh"'
Autor:
Bailey Harsh, Dani C Shirey, Erin Bryan, Hannah Marie Remole, Joseph Lee Metz, Kaitlin Richey Guthrie, Kayla E Barkley, Khalil Atef Jallaq, Xuenan Chen
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The objective of this study was to determine the effect of increasing hot carcass weight (HCW) on pork ham and belly processing characteristics. Pigs (n = 85) were slaughtered and divided into 3 HCW categories: Average (99 to 109 kg), Heavy (116 to 1
Externí odkaz:
https://doaj.org/article/a743ec8465594c369a1c841aadaec77e
Autor:
Anna C. Dilger, Bailey Harsh, Dani C Shirey, Erin Bryan, Hannah Marie Remole, Joseph Lee Metz, Kaitlin Richey Guthrie, Kayla E Barkley, Khalil Atef Jallaq, Xuenan Chen
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The objective was to characterize the effects of increasing carcass weight on pork carcass characteristics and yields from traditional and alternative fabrication methods, as well as evaluate the size of novel retail cuts. Pigs (n = 85) were slaughte
Externí odkaz:
https://doaj.org/article/e7eac5f9a7984fa0ba91f02d8e254cc4
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
The objectives of this study were to determine differences in color stability among pork muscles and whether changes in color measurements for longissimus dorsi (LD) were related to changes for triceps brachii (TB) or psoas major (PM). The LD, TB, an
Externí odkaz:
https://doaj.org/article/9fbb538e78be45558ef738c81b53342f
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
The goal was to determine relationships between color or biochemical traits at the beginning of retail display (day 1) and final discoloration (day 5) in longissimus dorsi (LD), triceps brachii (TB), and psoas major (PM) and determine what combinatio
Externí odkaz:
https://doaj.org/article/752a5862529b4b7ab4196db27eacc40f
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The objective of this study was to characterize the color stability of pork loin chops using fresh quality traits and instrumental measures of discoloration. Boneless pork loins (N=484) were evaluated for quality traits at 11 or 14 d post-mortem. One
Externí odkaz:
https://doaj.org/article/97031584e1a8469db05446464f661e93
Autor:
Anna C. Dilger, Bailey Harsh, Daniel W Shike, Dustin Boler, Haining Zhu, Jing Chen, Shuting Li, Surendranath P. Suman, Yifei Wang
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Post-translational modifications (PTM) in myoglobin (Mb) can influence fresh meat color stability. Dietary supplementation of vitamin E improves beef color stability by delaying lipid oxidation–induced Mb oxidation and influences proteome profile o
Externí odkaz:
https://doaj.org/article/e6d79db723184e29a155a44fcca713a3
Effect of Instrument Settings and Measurement Environment on Pork Color Measurements and Variability
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
The study objectives were to determine how different instrumental settings and measurement environments affect the means and variability of instrumental muscle color in pork loins and Boston butts (serratus ventralis). Three studies were conducted te
Externí odkaz:
https://doaj.org/article/c224d2e0786e46f4906a5743f99905fe
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
The objective was to determine endpoint temperature and Warner-Bratzler shear force (WBSF) variability (range, coefficient of variation) differences in both pork and beef cooked using grilling and sous vide. Four 2.54-cm steaks were cut from 10 beef
Externí odkaz:
https://doaj.org/article/16476b5f32f54753b727bf5e581c6919
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