Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Courtney A. Crist"'
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Quality Differences in Traditional and Clean Label Chicken Patties Formulated with Woody Breast Meat
Autor: Xue Zhang, Clinton Rowe, Brian S. Smith, Tessa R. Jarvis, Courtney A. Crist, M. Wes Schilling
Publikováno v: Meat and Muscle Biology. 4
Wooden breast (WB) is a myopathy that affects the pectoralis major of broilers and negatively affects broiler breast meat quality, yields, and profits. Therefore, the objective of this research was to evaluate quality differences between chicken patt
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a4dc9c93bd1328a083aff54b44ff516f
https://doi.org/10.22175/mmb.10565
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3
Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades
Autor: Morgan Von Staden, Brian S. Smith, Clint Rowe, Clinton Rowe, Tessa R. Jarvis, Wes Schilling, M. Wes Schilling, M. D. Byron, Courtney A. Crist, Xue Zhang
Publikováno v: Meat and Muscle Biology. 4
Wooden breast (WB) is a Pectoralis major muscle myopathy in broilers that negatively impacts breast meat quality. The objective of this research was to evaluate quality differences between normal (NOR), moderately woody (MOD), and severely woody (SEV
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0072c27acd0a7023eb1a10b9bee5411d
https://doi.org/10.22175/mmb.9458
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4
Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality
Autor: Morgan E. Von Staden, Tessa R. Jarvis, Tessa Jarvis, Wes Schilling, Morgan Von Staden, Courtney Crist, Wei Zhai, Mark W. Schilling, M. D. Byron, Courtney A. Crist, Xue Zhang, Michael D. Byron
Publikováno v: Meat and Muscle Biology. 4
Chicken breast samples (N = 90; n = 30 normal [NOR]; n = 30 moderate [MOD] woody breast [WB]; n = 30 severe [SEV] WB) were collected from a commercial processing plant on 5 separate occasions and were evaluated for severity from d 0 through d 5. A 3
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c62660bc067a6840a7e5a61c63ac5d8d
https://doi.org/10.22175/mmb.9477
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5
Automated facial expression analysis for emotional responsivity using an aqueous bitter model
Autor: K.A. Leitch, Sean F. O'Keefe, Courtney A. Crist, Susan E. Duncan, Daniel L. Gallagher, E.A. Arnade
Publikováno v: Food Quality and Preference. 68:349-359
The food industry is seeking ways to understand consumer emotions, using implicit measurements, to differentiate acceptability of products in the marketplace. Automated facial expression analysis (AFEA) is a prospective analysis for product acceptabi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::755fa00310b542564db580c64e4daa29
https://doi.org/10.1016/j.foodqual.2018.04.004
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6
Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of dry cured hams
Autor: Wenjie Shao, Xue Zhang, M. Wes Schilling, Gisele Lima, M. D. Byron, Courtney A. Crist, Yan L. Campbell, Kavitha Krishnan, Jasmine D. Hendrix, Thomas W. Phillips, Christine Leick Cord, K. Virell To
Publikováno v: Journal of Stored Products Research. 77:211-218
Since methyl bromide is an ozone depleting substance, there is a need to find effective alternative methods to control mite infestations on dry cured hams. Therefore, the objective of this study was to determine the most effective relative humidity a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fbf90956dfdba37af8070f93fddf0223
https://doi.org/10.1016/j.jspr.2018.05.005
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7
The application of chitosan in food-grade coatings to control Tyrophagus putrescentiae on dry-cured hams and the effects on sensory properties
Autor: Courtney A. Crist, Charles Freeman, M. Wes Schilling, J. Byron Williams, Wenjie Shao, Yan L. Campbell, Santanu Kundu, Thomas W. Phillips
Publikováno v: Journal of Stored Products Research. 94:101899
The objective of this research was to evaluate if chitosan-containing food-grade coatings can control Tyrophagus putrescentiae growth without affecting the sensory attributes of dry-cured hams. Food-grade coating treatments included (1) 0.3% chitosan
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::23e603c8cb71f0974d2842d7fbc85dcd
https://doi.org/10.1016/j.jspr.2021.101899
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9
Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links
Autor: A.F. Hood, J.B. Williams, S.G. Campano, Mark W. Schilling, B.S. Smith, Courtney A. Crist
Publikováno v: Meat Science. 96:1509-1516
Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage using commercial trimmings. Analysis over storage included total plate count (TPC), TBARS, sensory analysis, cooking loss, pH, and color. Treatme
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::697cfc40b9cc348f3326d84fb6c9c3eb
https://doi.org/10.1016/j.meatsci.2013.11.016
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10
Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat
Autor: Xue Zhang, Mark W. Schilling, Wei Zhai, M. E. Von Staden, M. D. Byron, Courtney A. Crist
Publikováno v: Meat and Muscle Biology. 3:74-74
ObjectivesSince 2013, woody breast (WB) has been a prevalent meat quality defect in the broiler industry, affecting 30–40% of chicken breast meat from broilers with live weights greater than 4.2 kg. Woody breast results in a loss over $200 million
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6e6d9c50ccedd385899e45a5f249f39
https://doi.org/10.22175/mmb2019.0074
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