Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Blake A Foraker"'
Autor:
Blake A Foraker, Bradley Johnson, Dale R Woerner, J. C. Brooks, Mark Miller, Nicholas C. Hardcastle
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
This study compared carcass yield and cutout value of conventional beef and dairy cattle to high-yielding (HY) and low-yielding (LY) crossbred beef × dairy cattle and identified the contribution of carcass regions to carcass yield andcutout value am
Externí odkaz:
https://doaj.org/article/e2c558cee53347c8a87abb1ac9eea528
Autor:
Blake A Foraker, Bradley Johnson, Dale R Woerner, J. C. Brooks, Jerrad F. Legako, Mark Miller, Ryan J. Rathmann
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Phenotypic expression of dairy influence often carries negative implications in beef production; thus, considerable variation in expression of beef- versus dairy-type might adversely affect value of crossbred beef × dairy cattle. This study evaluate
Externí odkaz:
https://doaj.org/article/356f311f2f2147d1a9f1ceca2c070a05
Autor:
Blake A Foraker, Dale R Woerner, Devin Gredell, J. D. Tatum, Jerrad F. Legako, Keith E. Belk, Richard D. Stevens
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
Varying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments:
Externí odkaz:
https://doaj.org/article/a0e9151b190c4f119554df811f57e9e5
Publikováno v:
Translational Animal Science. 6
Genetic and reproductive advancements in the dairy industry, volatile milk markets, and beef packer restrictions on dairy carcasses have increased the popularity of crossbreeding beef sires to dairy cows in the United States. This observational study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::316b67d7f9e58226533c4863428fed20
https://doi.org/10.1093/tas/txac059
https://doi.org/10.1093/tas/txac059
Autor:
Keith E. Belk, Richard D. Stevens, Blake A. Foraker, Devin A. Gredell, Jerrad F. Legako, Dale R. Woerner, J. Daryl Tatum
Publikováno v:
Meat and Muscle Biology. 4
Varying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d243f9d806326797f1c25a37488ad19d
https://doi.org/10.22175/mmb.11115
https://doi.org/10.22175/mmb.11115