Zobrazeno 1 - 10
of 48
pro vyhledávání: '"C L, Lorenzen"'
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1, Pp 102-110 (2018)
Consumers’ purchasing decisions are heavily impacted by fresh meat color, which they consider an indicator of quality in a retail setting. The objectives of this study were to evaluate the impact of light source on surface color and lipid oxidation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80a254da04ce00e9ef6ac00aa780ac07
https://dl.sciencesocieties.org/publications/mmb/articles/2/1/102
https://dl.sciencesocieties.org/publications/mmb/articles/2/1/102
Autor:
C. A. Fedler, Kenneth J. Prusa, C. L. Lorenzen, Aaron M. Blakely, Elisabeth J. Huff-Lonergan, Steven M. Lonergan, Edward M. Steadham, Grant B. Sherrard, Kenneth J. Stalder
Publikováno v:
Meat and Muscle Biology. 3
The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3494fae5ddaaa6a009277e62612f5ee
https://doi.org/10.22175/mmb2019.07.0023
https://doi.org/10.22175/mmb2019.07.0023
Publikováno v:
Meat and Muscle Biology. 3
The objective of this study was to determine the impact of aging method and retail display lighting type on the discoloration and oxidation of a beef muscle with low color stability. Beef biceps femoris (BF; n = 38) were fabricated 48 h postmortem an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dbef923ad14547363d53462c06bbbbb
https://doi.org/10.22175/mmb2019.02.0005
https://doi.org/10.22175/mmb2019.02.0005
Autor:
A. N. Arnold, Jeffrey W. Savell, R.K. Miller, Dale R. Woerner, L. N. Mehall, C. L. Lorenzen, Robert J. Delmore, M. W. Igo, Kerri B. Gehring, B.E. Wasser
Publikováno v:
Journal of Animal Science. 93:4610-4616
The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::712e0c369c9eb00c1aa06e26beb916d3
https://doi.org/10.2527/jas.2015-9085
https://doi.org/10.2527/jas.2015-9085
Autor:
Ashok Samal, C. L. Lorenzen, Kim Cluff, David D. Jones, Chris R. Calkins, Govindarajan Konda Naganathan, Jeyamkondan Subbiah
Publikováno v:
Computers and Electronics in Agriculture. 116:55-64
Hyperspectral images of ribeye muscle on hanging beef carcasses were acquired in packing plants.On an average, hyperspectral beef image acquisition time was twelve seconds.Images acquired at 2-day postmortem predicted the 14-day tenderness classes.Pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fd2cd4db362f4ea6863e3e820495ed7
https://doi.org/10.1016/j.compag.2015.06.006
https://doi.org/10.1016/j.compag.2015.06.006
Publikováno v:
Meat Science. 106:50-54
This experiment evaluated whether isolating certain muscles from the chuck for retail sale and excluding them from ground beef mix changes the number of days that ground chuck is acceptable to consumers. Chucks were harvested from twenty-four beef st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::278bacdb2f6a16e741fb8fa0e24ab10e
https://doi.org/10.1016/j.meatsci.2015.03.022
https://doi.org/10.1016/j.meatsci.2015.03.022
Autor:
Kim Cluff, David D. Jones, Jeyamkondan Subbiah, Chris R. Calkins, Govindarajan Konda Naganathan, C. L. Lorenzen, Ashok Samal
Publikováno v:
Journal of Food Engineering. 154:1-9
A prototype on-line acousto-optic tunable filter (AOTF)-based hyperspectral image acquisition system ( λ = 450–900 nm) was developed for tenderness assessment of beef carcasses. Hyperspectral images of ribeye muscle on stationary hanging beef carc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca47f22b5d7d15073d014a6370119f46
https://doi.org/10.1016/j.jfoodeng.2014.12.015
https://doi.org/10.1016/j.jfoodeng.2014.12.015
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 149-156 (2017)
Color of retail fresh meat is one of the most important quality attributes affecting purchasing decisions for consumers. The objective of this study was to evaluate the impact of different light sources on surface color and lipid oxidation during ret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ca91ff0eb535a66c3ec0f0d4edb27b8
https://doi.org/10.22175/mmb2017.06.0029
https://doi.org/10.22175/mmb2017.06.0029
Autor:
Deborah L. VanOverbeke, J. Chance Brooks, Chad Carr, Hillary A. Martinez, Rhonda K. Miller, R. J. Maddock, D. D. Johnson, Davey B. Griffin, Jeffrey W. Savell, D. S. Hale, C. L. Lorenzen, Gretchen G. Mafi, Bridget E. Wasser, A. N. Arnold, Kerri B. Gehring
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 138-148 (2017)
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dab6c54e46736c7ce000747e41b948d1
https://doi.org/10.22175/mmb2017.05.0028
https://doi.org/10.22175/mmb2017.05.0028
Publikováno v:
Journal of Animal Science. 91:4521-4525
This research was performed to determine the true efficacy of measuring both Warner-Bratzler shear force (WBSF) and slice shear force (SSF) in the same steak. The objectives were to compare cooking methods commonly used in preparing steaks for WBSF a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4201354753090bd424c61e7d6e963105
https://doi.org/10.2527/jas.2013-6539
https://doi.org/10.2527/jas.2013-6539