Zobrazeno 1 - 10
of 13
pro vyhledávání: '"David S. Dang"'
Autor:
Chengcheng Wang, Mackenzie J. Taylor, Chandler D. Stafford, David S. Dang, Sulaiman K. Matarneh, David E. Gerrard, Jinglu Tan
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract A key player in energy metabolism is phosphofructokinase-1 (PFK1) whose activity and behavior strongly influence glycolysis and thus have implications in many areas. In this research, PFK1 assays were performed to convert F6P and ATP into F-
Externí odkaz:
https://doaj.org/article/d927062932904d44a711f3010d237824
Autor:
Chandler D. Stafford, David S. Dang, Kara Thornton-Kurth, Mackenzie J. Taylor, Mohammed A. Alruzzi, Sulaiman K. Matarneh
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
This study investigated the effect of freezing and subsequent aging on beef quality, particularly focusing on the extent of postmortem proteolysis and tenderization. The longissimus lumborum muscle was collected from 8 steers 24 h postmortem, sliced
Externí odkaz:
https://doaj.org/article/ca2515a707474458b4cf7c54ed9235f7
Autor:
Chandler D. Stafford, Mackenzie J. Taylor, David S. Dang, Eric M. England, Daren P. Cornforth, Xin Dai, Sulaiman K. Matarneh
Publikováno v:
Foods, Vol 11, Iss 14, p 2091 (2022)
The objective of this study was to compare the Color Muse Spectro 1 sensor to the HunterLab MiniScan XE Plus spectrophotometer for evaluating beef color. Color coordinates (lightness (L*), redness (a*), yellowness (b*), chroma (C*), and hue (h*)), my
Externí odkaz:
https://doaj.org/article/80cff3d57cc4487ea933f1691d2fcebb
Publikováno v:
Foods, Vol 10, Iss 11, p 2707 (2021)
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve inc
Externí odkaz:
https://doaj.org/article/46091a4bf57b435b88eed418cf532f3c
Autor:
Sarmad G. Al-Shawi, David S. Dang, Asraa Y. Yousif, Zena K. Al-Younis, Teif A. Najm, Sulaiman K. Matarneh
Publikováno v:
Agriculture, Vol 10, Iss 10, p 452 (2020)
To address the rapidly growing use of probiotics in animal agriculture, this review discusses the effect of probiotics on animal growth and development, immune response, and productivity. Several benefits have been associated with the use of probioti
Externí odkaz:
https://doaj.org/article/6e5e2b1081d1401f82eeff9b4d955986
Autor:
David S Dang, Chaoyu Zhai, Mahesh N Nair, Kara J Thornton, Mohammed N Sawalhah, Sulaiman K Matarneh
Publikováno v:
Journal of Animal Science. 100
Tenderness is considered as one of the most important quality attributes dictating consumers' overall satisfaction and future purchasing decisions of fresh beef. However, the ability to predict and manage tenderness has proven very challenging due to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e7a29375bd12c264aab35109b0982c9
https://doi.org/10.1093/jas/skac042
https://doi.org/10.1093/jas/skac042
Autor:
Caleb C Reichhardt, Chandler D Stafford, Jocelyn M Cuthbert, David S Dang, Laura A Motsinger, Mackenzie J Taylor, Reganne K Briggs, Tevan J Brady, Aaron J Thomas, Matthew D Garcia, Sulaiman K Matarneh, Kara J Thornton
Publikováno v:
Journal of animal science. 100(8)
Two methods that the beef cattle industry can use to improve efficiency, sustainability, and economic viability are growth promotants and crossbreeding cattle of different breed types. In the United States, over 90% of cattle receive an anabolic impl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4635b07c1d11a8cd38119d9fb383272d
https://pubmed.ncbi.nlm.nih.gov/35908782
https://pubmed.ncbi.nlm.nih.gov/35908782
Autor:
Sulaiman K. Matarneh, Chandler D. Stafford, Mackenzie J. Taylor, Jared F. Buhler, Kara J Thornton, David S. Dang
Publikováno v:
Meat science. 183
The objective of this study was to investigate if ultrasonication of bovine longissimus thoracis et lumborum (LTL) steaks increases calpain-1 and caspase-3 activities, and if so, to explore the underlying mechanisms that trigger their activation. Pos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2660aded2117fdd55be417cee94b6bfc
https://pubmed.ncbi.nlm.nih.gov/34392092
https://pubmed.ncbi.nlm.nih.gov/34392092
Autor:
Asraa Yacoob Yousif, Sulaiman K. Matarneh, Teif A. Najm, David S. Dang, Zena Kadhim Al-Younis, Sarmad Ghazi Al-Shawi
Publikováno v:
Agriculture, Vol 10, Iss 452, p 452 (2020)
To address the rapidly growing use of probiotics in animal agriculture, this review discusses the effect of probiotics on animal growth and development, immune response, and productivity. Several benefits have been associated with the use of probioti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::180b1b92eee0b09386ce8aedaeeb9d6e
https://www.mdpi.com/2077-0472/10/10/452
https://www.mdpi.com/2077-0472/10/10/452
Publikováno v:
Foods, Vol 10, Iss 2707, p 2707 (2021)
Foods
Foods
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve inc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb49ad029a5e1632804da6d072c36f00
https://doi.org/10.3390/foods10112707
https://doi.org/10.3390/foods10112707