Zobrazeno 1 - 10
of 97
pro vyhledávání: '"D L, Vanoverbeke"'
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesMetmyoglobin reducing activity (MRA) is an inherent muscle biochemical property that can influence color stability. Hence, MRA is used in color research to better understand meat color changes. A greater postmortem muscle pH can affect inhe
Autor:
Megan M Rolf, Udaya DeSilva, Kelsey Bruno, Blake K Wilson, D. L. VanOverbeke, Cashley Ahlberg-Smith, Chris Richards, Raluca G. Mateescu, Heather Meador, Sara E. Place, M. S. Calvo-Lorenzo, C R Krehbiel
Publikováno v:
J Anim Sci
It is generally accepted that “temperamental” cattle are more anxious or experience higher stress, causing differences in intake and performance. The objective of this study was to examine whether temperament affects how steers perform during pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a39a3043970e44a943a41ed9ec5517d
https://europepmc.org/articles/PMC6897794/
https://europepmc.org/articles/PMC6897794/
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesMeat color is extremely influential in purchasing decisions as consumers associate a bright-red color with freshness. The type of finishing diet can influence beef color. Previous studies have shown that grass-finished cattle have darker mu
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesDark-cutting carcasses occur when muscle pH does not decrease sufficiently during rigor mortis because of antemortem glycogen depletion. Typical dark-cutting beef have a pH > 6.0, however, atypical dark-cutting (ADC) beef have a pH around 5
Autor:
Smita Mohanty, Gretchen G. Mafi, Morgan L. Denzer, S. Mazunder, D. L. VanOverbeke, Surendranath P. Suman, Ranjith Ramanathan
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesSpecies-specific differences in amino acid sequence influence myoglobin redox properties. Previous studies reported that the number and location of histidine residues can influence myoglobin redox stability. However, limited knowledge is cu
Publikováno v:
Meat and Muscle Biology. 3
Premature browning is a condition in which cooked ground beef patties turn brown before the USDA recommended temperature of 71°C. This presents a potential food safety concern, as consumers may be eating undercooked meat. Although various intrinsic
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesAny deviation from the bright-red color of beef can lead to discounted price or consumer rejection. Fresh beef lean color is influenced by pH. Various packaging techniques have been developed to enhance the lean color of beef steaks. Theref
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1, Pp 57-63 (2018)
The objective was to determine the effects of modified atmosphere packaging (MAP) on the surface color of dark-cutting beef that had been aged for 21 d. The USDA Choice (normal-pH; IMPS #180) strip loins (n = 10) and no-roll dark-cutter strip loins (
Autor:
Ty E Lawrence, A. N. Arnold, Alexander M. Stelzleni, Gretchen G. Mafi, R. J. Maddock, Ty B. Schmidt, L. C. Eastwood, D. L. VanOverbeke, M. K. Harris, T. J. McEvers, Dale R. Woerner, T. D. Pringle, Kerri B. Gehring, Chad Carr, C. A. Boykin, Davey B. Griffin, Jeffrey W. Savell, J. D. Hasty, M. M. Pfeiffer, Chris R. Kerth, Jason M. Scheffler, D. D. Johnson, Jennifer N. Martin, Robert J. Delmore, D. S. Hale, Keith E. Belk
Publikováno v:
Translational Animal Science
The National Beef Quality Audit–2016 marks the fourth iteration in a series assessing the quality of live beef and dairy cows and bulls and their carcass counterparts. The objective was to determine the incidence of producer-related defects, and re
Autor:
Ranjith Ramanathan, Ravirajsinh Jadeja, Rachel M. Mitacek, D. L. VanOverbeke, Gretchen G. Mafi, Divya Jaroni, K. M. Wills
Publikováno v:
Journal of Animal Science. 95:5378-5387
The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins ( = 12; pH > 6.0) were selected from