Zobrazeno 1 - 10
of 60
pro vyhledávání: '"C. R. Calkins"'
Autor:
Emery K. Wilkerson Wilkerson, Emery Wilkerson, Karla H. Jenkins, Felipe Azevedo Ribeiro, Hope R. Hall, J. C. MacDonald, Katherine I. Domenech, Hope Hall, Chris R. Calkins, C. R. Calkins, James C. MacDonald, Karla Wilke, Felipe A. Ribeiro
Publikováno v:
Meat and Muscle Biology. 4
This study evaluated the use of field peas during two phases of production on fresh beef quality. Cattle (n = 232) were assigned to one of six dietary treatments in a 3x2 factorial design consisting of 3 pasture and 2 finishing supplementations. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d54c970f1315443ce1a34107806b3405
https://doi.org/10.22175/mmb.8762
https://doi.org/10.22175/mmb.8762
Autor:
Nicolas A Bland, Kellen B. Hart, C. R. Calkins, Kent M. Eskridge, Morgan L Henriott, Nicolas J Herrera, Felipe Azevedo Ribeiro
Publikováno v:
Meat science. 170
Consumers consider beef color to be an indicator of freshness and therefore it is a major factor when purchasing beef. The ideal conditions for maintaining color throughout retail display following frozen storage have yet to be well established. Ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::199180be0c176313b5943ae9a5a111ca
https://pubmed.ncbi.nlm.nih.gov/32712347
https://pubmed.ncbi.nlm.nih.gov/32712347
Autor:
Morgan L Henriott, C. R. Calkins, Nicolas J Herrera, Nicolas A Bland, Felipe A. Ribeiro, Kellen B. Hart
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesMeat color is the number one factor influencing consumer purchase decisions. The emerging market of frozen meat emphasizes the need to understand beef surface discoloration and the ideal parameters of freezing beef to retain a superior colo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b1ca0b17b2ef3fc0cb698f80d7e2157
https://doi.org/10.22175/mmb.10841
https://doi.org/10.22175/mmb.10841
Autor:
A. P. S. Bernardo, A. Caroline, F. A. Ribeiro, C. R. Calkins, M. D. S. do Nascimento, S. B. Pflanzer
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesDry-aged beef is in high demand in the Brazilian market. The raw material used for dry-aged normally comes from high quality beef, and the production of this raw material can vary during the year. The viability of dry aging a previously fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e69727403b6186e39455a941058cbcbb
https://doi.org/10.22175/mmb.10743
https://doi.org/10.22175/mmb.10743
Autor:
Ashok Samal, C. R. Calkins, Kim Cluff, Jeyamkondan Subbiah, David D. Jones, R. L. Wehling, G. Konda Naganathan
Publikováno v:
Transactions of the ASABE. 59:769-783
The objective of this study was to identify and validate key wavelengths in the visible/near-infrared (VNIR) spectral region for beef tenderness assessment using hyperspectral images of beef carcasses acquired on-line in a commercial beef packing pla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3af916b3c0e8e362082da8bebb1fa38d
https://doi.org/10.13031/trans.59.11034
https://doi.org/10.13031/trans.59.11034
Autor:
Stephen D. Kachman, C. R. Calkins, Nicolas J Herrera, Nicole M. Iverson, Jakob Meier, Eric M. Hofferber
Publikováno v:
ECS Meeting Abstracts. :641-641
Fluorescent sensors are frequently not used for in vivo research due to photobleaching and difficulty in signal detection. Single walled carbon nanotubes (SWNT) circumvent these issues with near infrared fluorescent emission and long term stability;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb4227bf3b21b25b60fcd830bf878445
https://doi.org/10.1149/ma2020-016641mtgabs
https://doi.org/10.1149/ma2020-016641mtgabs
Publikováno v:
Journal of animal science. 95(2)
Research was conducted to determine the effect of feeding de-oiled wet distillers grains plus solubles (WDGS) on beef fatty acid profile, retail shelf life and development of oxidation products during retail display (RD). A total of 336 crossbred yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::86baf8ff27f9cb748f5ead3a0aebb4b5
https://pubmed.ncbi.nlm.nih.gov/28380615
https://pubmed.ncbi.nlm.nih.gov/28380615
Publikováno v:
Meat and Muscle Biology. 2:53-54
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d837d5434114d78522983afc97bdab05
https://doi.org/10.22175/rmc2018.046
https://doi.org/10.22175/rmc2018.046
Autor:
Nicolas A Bland, C. R. Calkins, S. Bertelli Pflanzer, Jeyamkondan Subbiah, Soon Kiat Lau, Morgan L Henriott, Nicolas J Herrera, Felipe A. Ribeiro
Publikováno v:
Meat and Muscle Biology. 3:62-62
ObjectivesThe objective of this research was to assess the impact of low relative humidity (RH) during dry aging on moisture and trim loss, tenderness, and flavor. The working hypothesis was that rapid drying would create a hard crust on the meat sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d3858ec581677cb97e318f4fc538c29
https://doi.org/10.22175/mmb2019.0062
https://doi.org/10.22175/mmb2019.0062
Autor:
C. R. Calkins
Publikováno v:
Journal of Animal Science. 96:275-275
Tenderness is the most critical sensory trait related to overall palatability of beef. Measurement of tenderness can be difficult. Tenderness gradients exist within and among muscles and the traditional tenderness measurement technique (shear force)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d419acf2afd1c48a7978b373d1ea7c6e
https://doi.org/10.1093/jas/sky404.603
https://doi.org/10.1093/jas/sky404.603