Zobrazeno 1 - 10
of 12
pro vyhledávání: '"E. A. Gullett"'
Publikováno v:
Canadian Journal of Animal Science. 78:533-541
Forty-eight Hereford and 60 Simmental steers were used to evaluate breed differences as affected by dietary energy content on growth performance, carcass and chemical composition, and beef quality. Diets were based on corn silage, alfalfa haylage, wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e83ea25822daafdf2e5ec9dd443142cb
https://doi.org/10.4141/a97-101
https://doi.org/10.4141/a97-101
Publikováno v:
Livestock Production Science. 49:235-248
The effects of gender and breed on carcass and chemical composition, and palatability attributes were investigated in 222 Hereford and Simmental bulls and steers. Cattle were progeny of 12 Hereford and 17 Simmental sires using six half-sibs per sire.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19c186196f5387544b4c2533e845ae00
https://doi.org/10.1016/s0301-6226(97)00016-x
https://doi.org/10.1016/s0301-6226(97)00016-x
Publikováno v:
Canadian Journal of Animal Science. 77:403-414
One hundred and eight Charolais cross steers were used to compare forage versus grain feeding as affected by slaughter endpoint on carcass composition and palatability attributes of beef. Diets included a 97% alfalfa silage ration or 68% high moistur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba5e31a08fddf740f7e9eaad89bec2dc
https://doi.org/10.4141/a97-006
https://doi.org/10.4141/a97-006
Publikováno v:
Canadian Journal of Animal Science. 77:23-32
Ninety-six Charolais and Limousin steers were used to evaluate 75% grain (whole barley or corn) diets and two slaughter endpoints (7 mm backfat or 568 kg liveweight) in an experiment designed to constrain carcass weights to under approximately 341 kg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d32c795d9208566d7e228c07358b46ff
https://doi.org/10.4141/a96-020
https://doi.org/10.4141/a96-020
Publikováno v:
Journal of Food Science. 58:943-947
The Time-Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank was assessed. From the Time-Intensity curve, the Duration and area parameters (Increase and Decrease Area and Area Under the Curv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::491e72de22f9210c45a3936ec4c6e5e9
https://doi.org/10.1111/j.1365-2621.1993.tb06084.x
https://doi.org/10.1111/j.1365-2621.1993.tb06084.x
Publikováno v:
Journal of Food Quality. 14:251-271
The textural properties of Cheddar cheese made from ultrafiltered milk were assessed. Cheddar cheeses were prepared from 1.5- and 2.0-fold concentrated milk and ripened for three months. Textural characteristics of the UF cheeses were compared to con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ffaa3ef90a4757fb7047a9d53dc03ce
https://doi.org/10.1111/j.1745-4557.1991.tb00066.x
https://doi.org/10.1111/j.1745-4557.1991.tb00066.x
Publikováno v:
Journal of Food Science. 55:827-829
Ice cream was manufactured utilizing ten corn syrups at 5% (dry basis) in the mix, 30 DE, 42 DE, 42 DE high maltose (HM), 55 DE HM and 64 DE, each of which was processed through the carbon-refined and ion-exchanged processes. An increase in DE of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2f2cda94883036ca0203d363adc6b74
https://doi.org/10.1111/j.1365-2621.1990.tb05240.x
https://doi.org/10.1111/j.1365-2621.1990.tb05240.x
Publikováno v:
Journal of Texture Studies. 19:231-246
A study was undertaken to determine the effect of connective tissue, flake size and NaCl level on the texture of restructured beef steakettes; to examine the effect of these factors on the acceptability of restructured steakettes; and to develop sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dccdf0c50992672854eb43a06216e48f
https://doi.org/10.1111/j.1745-4603.1988.tb00939.x
https://doi.org/10.1111/j.1745-4603.1988.tb00939.x
Publikováno v:
Journal of Food Science. 37:389-393
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84a7e9ebbe14b43ca4c7022150b3af9e
https://doi.org/10.1111/j.1365-2621.1972.tb02646.x
https://doi.org/10.1111/j.1365-2621.1972.tb02646.x
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 5:32-36
The study was undertaken to evaluate the application of the Kubelka-Munk colorant layer concept as a method of color measurement for a translucent, pulp free, carotene containing beverage of medium reflectance and high chroma. Series of samples conta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d9d9a7714ed7b70451dbdd825da55df
https://doi.org/10.1016/s0315-5463(72)74063-8
https://doi.org/10.1016/s0315-5463(72)74063-8