Zobrazeno 1 - 10
of 25
pro vyhledávání: '"D. Andy King"'
Autor:
Adria Grayson, D. Andy King, Jeffrey Savell, Kerri Gehring, Rhonda K Miller, Russell McKeith, Steven D Shackelford, Tommy L. Wheeler
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
We examined the impact of muscle metabolic capacity on beef longissimus lumborum flavor. Beef carcasses were selected to have normal or dark cutting lean color (n=160, each) and aged until 13 d postmortem. Muscle pH, glycolytic potential, mitochondri
Externí odkaz:
https://doaj.org/article/21fd139c0f714fed8740f012538ea0ef
Autor:
Anand Mohan, Andrew Milkowski, Brad Kim, Chris Raines, D. Andy King, Darren Cornforth, Fred Pohlman, Gunilla Lindahl, James (Jim) Claus, Kjell Merok, Mahesh N. Nair, Mark Seyfert, Mellissa Weber, Melvin Hunt, Oddvin Sorheim, Poulson Joseph, Ranjith Ramanathan, Richard A. Mancini, Shai Barbut, Surendranath P. Suman
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 4 (2023)
Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle,
Externí odkaz:
https://doaj.org/article/32847abc74074137a2650d057bd41915
Autor:
Amanda K Lindholm-Perry, Brittney N Keel, Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy L. Wheeler
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Pork color is a major indicator of product quality that guides consumer purchasing decisions. Recently, industryhas received an increase in consumer complaints about the lightness and nonuniformity of ham color, primarily lighter colorin the peripher
Externí odkaz:
https://doaj.org/article/44625008a9e540a696753b780c846a7e
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem aging and marbling class effects on the color stability of longissimus lumborum, gluteus medius, and biceps femoris
Externí odkaz:
https://doaj.org/article/2a25982a783f440ab44b76badb694d99
Autor:
Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang
Publikováno v:
Foods, Vol 11, Iss 14, p 2141 (2022)
Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of
Externí odkaz:
https://doaj.org/article/705851d7821f4b39bcdf1d9f9eb3015b
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses selected to have Lower Small (Small00 to Small49; n = 50) or Upper Slight (Slight
Externí odkaz:
https://doaj.org/article/b5e26962ca5248339b7c05b41864af17
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
A study was conducted to examine genetic variation in the ham halo condition. The distal portion of the biceps femoris was sampled by taking cores (2.54-cm diameter) from progeny (n = 1,016) from a Duroc meat quality–focused line. Commission Intern
Externí odkaz:
https://doaj.org/article/b584c30215604859aba786e625781039
Autor:
D. Andy King, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A Zuber, Logan G Johnson, Matthew D. Schulte, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The study objectives were to determine the extent to which the sarcoplasmic proteome explains variations in aged pork loin star probe value. Pork loins (n=12) were categorized by differences in star probe at 21 d post mortem from a larger set of loin
Externí odkaz:
https://doaj.org/article/12ed4efaf08f4145a603ade3f1616c61
Autor:
Corey D. Broeckling, D. Andy King, Jessica E. Prenni, Keith E. Belk, Steven D Shackelford, Tommy Wheeler
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
A study was conducted to identify molecular changes reflective of beef tenderness variation and tenderization during postmortem aging. Carcasses (U.S. Select) were selected to represent extremes in tenderness (n = 20; 10 per class). Two pairs of adja
Externí odkaz:
https://doaj.org/article/914ec6d673774a3abf17aed4a0b962a4
Autor:
D. Andy King, Melvin C. Hunt, Shai Barbut, James R. Claus, Darren P. Cornforth, Poulson Joseph, Yuan H. Brad Kim, Gunilla Lindahl, Richard A. Mancini, Mahesh N. Nair, Kjell J. Merok, Andy Milkowski, Anand Mohan, Fred Pohlman, Ranjith Ramanathan, Christopher R. Raines, Mark Seyfert, Oddvin Sørheim, Surendranath P. Suman, Mellissa Weber
Publikováno v:
Meat and Muscle Biology. 6
Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e81e18eab6ab5ed8bd0b7d77106fe5f
https://doi.org/10.22175/mmb.12473
https://doi.org/10.22175/mmb.12473