Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Dustin D Boler"'
Publikováno v:
Foods, Vol 11, Iss 1, p 131 (2022)
The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops.
Externí odkaz:
https://doaj.org/article/1e89ec1168624d9586cd37717f3c5ab6
Autor:
Lauren T. Honegger, Erin E. Bryan, Hannah E. Price, Taylor K. Ruth, Dustin D. Boler, Anna C. Dilger
Publikováno v:
Foods, Vol 11, Iss 1, p 106 (2021)
The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate
Externí odkaz:
https://doaj.org/article/9a6956ba08f5482582055aeff7c2ffb7
Autor:
Jessica E. Lowell, Bailey N. Harsh, Kyle B. Wilson, Martin F. Overholt, R. J. Matulis, Anna C. Dilger, Dustin D. Boler
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 8-17 (2017)
The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 di
Externí odkaz:
https://doaj.org/article/318312072e2a4af28d014855412b140e
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 35-45 (2017)
Three experiments were conducted to evaluate the effect of brine and meat temperature on the processing characteristics of pork knuckle hams and bacon. Experiment 1 used 111 pork knuckles tempered to 4°C, randomly allotted to 1 of 3 in-going brine t
Externí odkaz:
https://doaj.org/article/deeeb238ad3940bc82df7219ef0b21b0
Autor:
Shannon D. Rezac, Cristina Resendiz-Moctezuma, Dustin D. Boler, Matthew J. Stasiewicz, Michael J. Miller
Publikováno v:
Foods, Vol 9, Iss 11, p 1700 (2020)
Listeria monocytogenes is a food-borne pathogen often associated with ready-to-eat (RTE) food products. Many antimicrobial compounds have been evaluated in RTE meats. However, the search for optimum antimicrobial treatments is ongoing. The present st
Externí odkaz:
https://doaj.org/article/35653382854a4257815ac5711d1176e2
Publikováno v:
Meat and Muscle Biology. 6
The objective of this study was to characterize the color stability of pork loin chops using fresh quality traits and instrumental measures of discoloration. Boneless pork loins (N=484) were evaluated for quality traits at 11 or 14 d post-mortem. One
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3d3448dabf37e417247c9ab65270729
https://doi.org/10.22175/mmb.14459
https://doi.org/10.22175/mmb.14459
Autor:
Yifei Wang, Shuting Li, Jing Chen, Haining Zhu, Bailey N. Harsh, Dustin D. Boler, Anna C. Dilger, Daniel W. Shike, Surendranath P. Suman
Publikováno v:
Meat and Muscle Biology. 6
Post-translational modifications (PTM) in myoglobin (Mb) can influence fresh meat color stability. Dietary supplementation of vitamin E improves beef color stability by delaying lipid oxidation–induced Mb oxidation and influences proteome profile o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b17ba9fefcfcb079834862aa484e044e
https://doi.org/10.22175/mmb.13541
https://doi.org/10.22175/mmb.13541
Publikováno v:
Journal of Animal Science. 100
Feeding growing-finishing pigs supplemental fat is a common practice in the swine industry and can result in improved feed efficiency and reduced feed intake; however, dietary lipids also play a key role in determining pork quality. Objectives of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84c5beb232b0b0edac006cdc306a3629
https://doi.org/10.1093/jas/skac284
https://doi.org/10.1093/jas/skac284
Autor:
Hannah E Price, Kayla E Barkley, Annie B Lerner, Bailey N Harsh, Jason C Woodworth, Mike D Tokach, Steve S Dritz, Robert D Goodband, Joel M DeRouchey, Travis G O’Quinn, Matt W Allerson, Brandon Fields, David A King, Tommy L Wheeler, Steven D Shackelford, Dustin D Boler, Anna C Dilger
Publikováno v:
J Anim Sci
Pork hot carcass weights (HCW) have been increasing 0.6 kg per year, and if they continue to increase at this rate, they are projected to reach an average weight of 118 kg by the year 2050. This projection in weight is a concern for pork packers and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30f73af79ab0b3fb88be3bac1fe3ff0c
https://europepmc.org/articles/PMC9412177/
https://europepmc.org/articles/PMC9412177/
Publikováno v:
J Anim Sci
Feeding growing-finishing pigs supplemental fat is a common practice in the swine industry and can result in improved feed efficiency and reduced feed intake; however, dietary lipids also play a key role in determining pork composition. The objective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf5305066a0c802ec7dbf682967b63e0
https://doi.org/10.1093/jas/skac071
https://doi.org/10.1093/jas/skac071