Zobrazeno 1 - 3
of 3
pro vyhledávání: '"C. E. Ohman"'
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:
R. C. Johnson, Z. D. Callahan, Bryon R. Wiegand, K. E. Shircliff, Tiffany A Wilmoth, C. E. Ohman
Publikováno v:
Journal of animal science. 93(10)
A total of 40 pens containing 22 crossbred barrows (initial BW = 43.07 ± 1.61 kg; PIC 1050 × PIC 337 genetics) were housed in a commercial wean to finish facility. Pens were randomly allotted to dietary treatments in a 2 × 3 factorial arrangement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::907ac3de0c28571215718b8fdea4aa19
https://pubmed.ncbi.nlm.nih.gov/26523600
https://pubmed.ncbi.nlm.nih.gov/26523600
Autor:
R. Lee, Z. Robertson, C. E. Ohman, C. L. Lorenzen, Z. Callahan, Tiffany A Wilmoth, K. E. Shircliff, M. Singer, N. Jackson, Bryon R. Wiegand
Publikováno v:
Meat Science. 96:471
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c5028e5934a7d83407874a0fafa1546
https://doi.org/10.1016/j.meatsci.2013.07.105
https://doi.org/10.1016/j.meatsci.2013.07.105