Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Erin Beyer"'
Autor:
Erin Beyer, Jessie Vipham, Lindsey K Decker, Michael Chao, Morgan Zumbaugh, Travis G. O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
While there are various studies investigating the effect of freezing on palatability characteristics, thawing has not received the same level of interest. Therefore, the objective of this study was to investigate the effects of various thawing method
Externí odkaz:
https://doaj.org/article/2ca544dba8cb4ae998c20ca0a487be93
Autor:
Ellie G Kidwell, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis G. O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
While the factors impacting raw meat color have been extensively explored, the factors affecting cooked meat color have been largely ignored, leaving a gap in research. Establishing a baseline for the changes that accompany different degrees of donen
Externí odkaz:
https://doaj.org/article/ed37499a1ba042deb0bccbb106f68413
Autor:
Ashton L McGinn, Ellie G Kidwell, Erin Beyer, Jessie Vipham, Lindsey K Decker, Michael Chao, Morgan Zumbaugh, Travis G. O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
Although studies evaluating freezing are prevalent, most have used varied postmortem aging times to facilitate study design. The lack of a comprehensive study evaluating equally aged fresh and frozen steaks prevents a true under-standing of the impac
Externí odkaz:
https://doaj.org/article/c6a6a878f29f4e4da1dffdd8ce50c065
Autor:
Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Travis G. O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The objective of this study was to evaluate the palatability of 3 plant-based ground beef alternatives (GBA) in comparison to ground beef under real-world hamburger and taco scenarios. The 3 plant-based GBA alternatives used represented a modern GBA
Externí odkaz:
https://doaj.org/article/1fd314769275459f8c46b4c9b4d205ed
Autor:
Brittany Olson, Emily A Rice, Erin Beyer, Jessie Vipham, John Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Chao, Morgan Zumbaugh, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
Pork branding is a common tool used to differentiate products based on quality to assist consumers in making purchasing decisions. Most pork processers have premium pork programs with different parameters related to color, mar-bling, and other qualit
Externí odkaz:
https://doaj.org/article/f8f58a89318b4d24b14479b08664ab2c
Autor:
Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Lane A. Egger, Lindsey N. Drey, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
The objective of this study was to identify the threshold for color and discoloration for consumers to purchase ground beef and to determine the best objective measurement to predict consumer purchase intent. This study was designed in 2 phases, with
Externí odkaz:
https://doaj.org/article/65726b0a20164ca2a7fe66efa90c88cb
Autor:
Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to eval
Externí odkaz:
https://doaj.org/article/6efda1faf6214837b8be9e5a7645f537
Autor:
Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat
Externí odkaz:
https://doaj.org/article/f7b1a252a95242ed80cfc3f0f5d75758
Autor:
Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability ratings of ground beef from the same source. Ground beef chubs that were 80% lean/20% fat (n=1
Externí odkaz:
https://doaj.org/article/2b1be74fc2ca46ea9ba5adc5f298ad93
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
Autor:
Anthony J. Tarpoff, Daniel U. Thomson, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Sydney B. Bigger, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36
Externí odkaz:
https://doaj.org/article/0f15ee427cdb42abb2e95a750dc1d2b3