Zobrazeno 1 - 10
of 283
pro vyhledávání: '"C. Dilger"'
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
The potential for gene-editing to increase muscle growth in pigs: experiences with editing myostatin
Publikováno v:
CABI Agriculture and Bioscience, Vol 3, Iss 1, Pp 1-14 (2022)
Abstract Gene-editing holds promise as a new technique for growth promotion in livestock, especially in the face of increased opposition to traditional methods of growth promotion like feed additives. However, to date, there has been only limited pro
Externí odkaz:
https://doaj.org/article/cb28cfdddac545b1b8fe6a366cd71077
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
Publikováno v:
Foods, Vol 11, Iss 1, p 131 (2022)
The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops.
Externí odkaz:
https://doaj.org/article/1e89ec1168624d9586cd37717f3c5ab6
Autor:
Lauren T. Honegger, Erin E. Bryan, Hannah E. Price, Taylor K. Ruth, Dustin D. Boler, Anna C. Dilger
Publikováno v:
Foods, Vol 11, Iss 1, p 106 (2021)
The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate
Externí odkaz:
https://doaj.org/article/9a6956ba08f5482582055aeff7c2ffb7
Autor:
Jessica E. Lowell, Bailey N. Harsh, Kyle B. Wilson, Martin F. Overholt, R. J. Matulis, Anna C. Dilger, Dustin D. Boler
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 8-17 (2017)
The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 di
Externí odkaz:
https://doaj.org/article/318312072e2a4af28d014855412b140e
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 35-45 (2017)
Three experiments were conducted to evaluate the effect of brine and meat temperature on the processing characteristics of pork knuckle hams and bacon. Experiment 1 used 111 pork knuckles tempered to 4°C, randomly allotted to 1 of 3 in-going brine t
Externí odkaz:
https://doaj.org/article/deeeb238ad3940bc82df7219ef0b21b0