Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Fred W. Pohlman"'
Autor:
Famous L. Yang, Fred W. Pohlman, Jana L. Reynolds, Jase J. Ball, Karen S. Anschutz, Pete Hornsby
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and scored for temperament according to Beef Improvement F
Externí odkaz:
https://doaj.org/article/e3ace3dfe6d74862819b156408fd024b
Publikováno v:
Animal Science Journal. 92
Seventeen crossbred lambs were assigned randomly to low-protein (LP; 8% crude protein [CP]; n = 9) and high-protein (HP; 13% CP; n = 8) diets for 9 weeks. The final body weight, average daily feed intake (ADFI), and average daily gain (ADG) of the HP
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesTo determine the effect of sire breed, Angus or Hereford, on steer offspring performance and carcass traits of predominately Angus cows.Materials and MethodsOver 6 yr, 342 fall-calving, mixed aged Angus and Angus-crossbred cows were bred to
Publikováno v:
The Professional Animal Scientist. 33:541-548
The objective of this study was to determine estimates of heritability for underline score (UDLS) and genetic, environmental, and phenotypic correlations (rg, re, rp, respectively) of UDLS with conformation score (CONS), birth weight (BRWT), weaning
Autor:
Jorge Marcos, Tom Devine, Christopher Hansen, P.N. Dias-Morse, Nicholas Anthony, Fred W. Pohlman
Publikováno v:
International Journal of Meat Science. 7:12-20
Publikováno v:
Meat and Muscle Biology. 3
The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and scored for temperament according to Beef Improvement F
Autor:
Anand Mohan, Fred W. Pohlman
Publikováno v:
LWT - Food Science and Technology. 65:868-873
Experiments were conducted to determine the antimicrobial efficacies of peroxyacetic acid and other organic acids (fumaric acid; malic acid; citric acid; gluconic acid; levulinic acid; pyruvic acid; caprioc acid, caprylic acid, and capric acid) with
Publikováno v:
The Professional Animal Scientist. 31:342-348
Biceps femoris muscle subsections (n = 35) were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (107 cfu/mL). Subsections were spray treated with (1) water; (2) 3% potassium lactate; (3) 4% sodium metasilicate; (4) 0.5% cetylpyridini
Publikováno v:
The Professional Animal Scientist. 30:477-484
Inoculated (Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli strains and Salmonella Typhimurium definitive type 104 and Salmonella Newport multidrug-resistant AmpC; 105 cfu/mL) beef trimmings (1.6 kg/treatment per replicate) were
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 4:93-101
The objective of this study was to evaluate the effectiveness of antimicrobial interventions using peroxyacetic acetic acid (PAA) followed by novel organic acids on beef trimmings prior to grinding with conventional spray (CS) or electrostatic spray