Zobrazeno 1 - 10
of 74
pro vyhledávání: '"C B Ramsey"'
Autor:
M.J. Schertz, F.L. Williams, C. B. Ramsey, M. F. Miller, R. J. Rathmann, Andrea J. Garmyn, S. P. Jackson, J.D. Kellermeier
Publikováno v:
The Professional Animal Scientist. 27:328-335
The objective was to evaluate the relationship between live QG indicators and marbling score within and across biological types of slaughter steers. Slaughter steers (n = 841) were independently evaluated live by a 3-member, experienced USDA livestoc
The object of our work is to define the possible role of hypotonically loaded erythrocytes as carriers to target drugs to the reticuloendothelial system. We have examined choices of drugs for loading into the erythrocytes and have considered methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0f5ae257e543be786b93585286ddbbf
https://doi.org/10.1159/000410226
https://doi.org/10.1159/000410226
Publikováno v:
Journal of Animal Science. 81:2213-2218
Eight Hampshire × Rambouillet crossbred wethers expressing the callipyge phenotype and eight Hampshire × Rambouillet half-sibling wethers with a normal phenotype were slaughtered when they reached 59 kg. The supraspinatus (SPM), longissimus (LM), a
Publikováno v:
Journal of Animal Science. 81:1464-1472
Our objectives were to determine the optimal accelerated chill time immediately postmortem necessary to improve the quality of pork muscle and to decrease the incidence of pale, soft, and exudative pork. Carcasses from 81 market hogs were cooled eith
Publikováno v:
Journal of Muscle Foods. 12:37-51
Effects of vitamin/mineral nutritional modulation, preslaughter stress, and hot-fat trimming (HFT) on traits of 60 market hogs carrying one mutated copy of the halothane gene were determined. Both supplemented treatments resulted in more backfat over
Publikováno v:
Journal of Food Quality. 19:413-422
Department of Animal Science and Food Technology Texas Tech University Lubbock, Texas 79409-2162 Microbiological and yield characteristics were determined on bone-in pork loins and Boston butts (n = 65 each) that were selected from a commercial facil
Publikováno v:
Journal of Muscle Foods. 7:17-27
Thirty-six steers of Brown Swiss (BrSw), British type U.S. No. 1 “Okie” (Okie), Mexican #1 (Mx #1), and Mexican #2 (Mx #2) types were slaughtered to determine yields and values of closely trimmed (0.6 cm) subprimals. The BrSw steers were heavier
Publikováno v:
Journal of Animal Science. 73:2308-2314
Beef inside round subprimals were injected with a 200 mM calcium chloride (CaCl2) solution at 5% (wt/wt) to determine its effects on beef steak palatability and quality traits. Alternating subprimals from the right and left sides were selected for in
Publikováno v:
Journal of Animal Science. 73:1735-1740
Twenty-two Bos indicus type steers were commercially slaughtered, and their carcasses were chilled and processed to determine the effects of injecting calcium chloride (CaCl2) on beef steak palatability and quality traits. Top loin and inside round s
Publikováno v:
Journal of Food Quality. 18:119-130
To test their binding characteristics, 11 texture modifying agents/binders were added to cure formulations under industry conditions. Ham muscles were excised, butterflied, denuded of fat, tenderized, cured at 158% of raw weight, massaged, stuffed, a