Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Erin E. Bryan"'
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
Publikováno v:
J Anim Sci
The goals of this study were to determine the impact of maternal PRRSV infection on offspring muscle and immune development and the potential of dietary soy isoflavones to mitigate those effects. Thirteen first-parity gilts ("gilts") were randomly al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c4a293599b1c5be482cd3e9d216f2a6
https://pubmed.ncbi.nlm.nih.gov/35426431
https://pubmed.ncbi.nlm.nih.gov/35426431
Autor:
Erin E Bryan
Publikováno v:
J Anim Sci
The objective was to determine the effect of maternal infection and dietary supplementation of isoflavones during gestation on offspring immune function. First parity gilts (n = 24) at gestational day (GD) 65 were allotted to one of three treatments:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c5d46fd77231506eaa7a846dbed1196
https://europepmc.org/articles/PMC8499292/
https://europepmc.org/articles/PMC8499292/
Autor:
Dustin Dee Boler, Steven D. Shackelford, David A. King, Anna C Dilger, Emily K Arkfeld, Erin E Bryan, Tommy L. Wheeler, M. F. Overholt
Publikováno v:
Journal of Animal Science. 97:2441-2449
Adequate carcass chilling is required to optimize pork quality and food safety. The rate at which carcasses chill is dependent on their mass. Hot carcass weight has increased steadily over the years, certainly affecting the chilling rate of the avera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82efd325be49e1226617a9f11d3c3bbe
https://doi.org/10.1093/jas/skz131
https://doi.org/10.1093/jas/skz131
Autor:
Brooke N Smith, Erin E Bryan, Dustin Dee Boler, Ryan N. Dilger, Anna C Dilger, Lauren T. Honegger
Publikováno v:
J Anim Sci
The objective was to evaluate the effects of porcine reproductive and respiratory syndrome virus (PRRSV) infection and dietary soy isoflavone (ISF) supplementation on carcass cutability and meat quality of commercial pigs. Barrows (21 d of age) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9844942e6640e6e3dca9c8c06ae1bcde
https://doi.org/10.1093/jas/skaa080
https://doi.org/10.1093/jas/skaa080
Autor:
Dustin Dee Boler, Emily D Schunke, Erin E Bryan, Anna C Dilger, M. F. Overholt, B. N. Harsh, J. E. Lowell, Chad A Stahl
Publikováno v:
Journal of Animal Science. 96:4644-4657
Today, the United States exports 2.2 million tons of pork and pork products annually, representing just over 26% of U.S. pork production. In order to meet specific demands of a growing export market, pork quality and carcass characteristics are now i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e07ba895a7561e0e8c286d27e6c79563
https://doi.org/10.1093/jas/sky315
https://doi.org/10.1093/jas/sky315
Autor:
Lauren T. Honegger, Dustin Dee Boler, Brooke N Smith, Anna C Dilger, Ryan N. Dilger, Erin E Bryan
Publikováno v:
J Anim Sci
The objective was to evaluate the effects of porcine respiratory and reproductive syndrome virus (PRRSV) infection and dietary soy isoflavone supplementation on carcass cutability and meat quality of commercial pigs. Barrows were randomly allotted to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a36d97ec6fa80647d434db93a9424f7
https://europepmc.org/articles/PMC6666859/
https://europepmc.org/articles/PMC6666859/
Publikováno v:
J Anim Sci
The objective was to determine the ability to detect differences in cook loss and Warner–Bratzler shear force (WBSF) values between chops aged for differing time periods and cooked to varying degrees of doneness with in a sous-vide style cooker. Lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21b0b3b9a3ff870a37d9b1a95b1741dc
https://pubmed.ncbi.nlm.nih.gov/31190071
https://pubmed.ncbi.nlm.nih.gov/31190071
Autor:
Emily D Schunke, Erin E Bryan, Chad A Stahl, J. E. Lowell, Anna C Dilger, B. N. Harsh, Dustin Dee Boler
Publikováno v:
Meat science. 154
The objective was to control intrinsic and extrinsic factors associated with the production and slaughter of pigs to determine effects of sire line (Pietrain vs. Duroc ancestry) on growth performance, carcass and belly characteristics, and commercial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ab5f8defa972f47e91a5a0dfa50430c
https://pubmed.ncbi.nlm.nih.gov/31022587
https://pubmed.ncbi.nlm.nih.gov/31022587
Publikováno v:
Translational Animal Science
Modifying fabrication specifications of domestic pork carcasses to reflect product specifications in key export markets may increase gross value for U.S. pork. Changes in specifications may also yield value-added cuts that increase demand for U.S. po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1003b88a657fdf8b72a02a7d2ffe145
https://pubmed.ncbi.nlm.nih.gov/32704686
https://pubmed.ncbi.nlm.nih.gov/32704686