Zobrazeno 1 - 10
of 42
pro vyhledávání: '"J W S, Yancey"'
Autor:
Jason K. Apple, Ryan J. Stackhouse, Michael Looper, Lindsey N. Mehall, J. W. S. Yancey, Cari A. Keys, T. M. Johnson
Publikováno v:
Applied Animal Science. 36:135-144
Objective The primary objective was to compare the quality attributes of steaks from “naturally raised” branded beef programs (NAT) with steaks from commodity beef (CONV) with similar marbling specifications. Materials and Methods Ribeye rolls we
Autor:
Kaleigh N. Kerns, J. W. S. Yancey, Jason K. Apple, J. J. Hollenbeck, A.N. Young, T. M. Johnson
Publikováno v:
Meat Science. 148:41-49
Lean (80%) ground beef was formulated with 0, 25, 50, 75, or 100% mature bull trimmings, formed into patties, cooked to 71 °C in an air-impingement oven, and stored at −20 °C until reheating to 71 °C either in a microwave oven or on a gas-fired
Publikováno v:
J Anim Sci
Demand for forage finished meats continues to increase and creates a market for small farmers in the southeastern United States. Little is known about production efficiency and quality. The objective was to examine breed type and dam age on growth an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2641e9ce7b0667988a9b0d4e6d8b4ee6
https://europepmc.org/articles/PMC7697503/
https://europepmc.org/articles/PMC7697503/
Publikováno v:
Journal of Animal Science. 95:4971-4985
Progeny of GPK-35 females mated to PIC 380 boars were blocked by initial BW, and within the 9 blocks, pens of pigs (3 gilts and 3 barrows/pen) were randomly assigned to dietary treatments where CP of finisher-I, -II, and -III diets was 1) 16.04, 14.5
Publikováno v:
J Anim Sci
The objective of this study was to determine the influence of retail case type and lighting intensity on color stability of ground beef patties. Ground 80:20 beef was procured from a local retail establishment between 7 and 10 d from the box date and
Publikováno v:
Journal of Animal Science. 94:4434-4446
Steaks from USDA Select inside rounds (Exp. 1) and shoulder clods (Exp. 2) were used to test the interactive effect of cookery method and endpoint temperature on Warner-Bratzler shear force (WBSF) and internal cooked color. Pairs of 2.5-cm-thick semi
Autor:
Jason K. Apple, Ashley R. Winters, J. J. Hollenbeck, J. W. S. Yancey, Courtney T. Moon, T. M. Johnson
Publikováno v:
Journal of Food Quality. 39:465-475
Ground beef was formulated into six treatments of 82 or 93% lean with 0, 10, or 20% lean finely-textured beef (LFTB). Batches (n = 5/treatment) were ground and formed into patties, then aerobically packaged for 5 days of simulated retail display to m
Autor:
Ryan J. Stackhouse, Jason K. Apple, L. N. Mehall, T. M. Johnson, Cari A. Keys, J. W. S. Yancey
Publikováno v:
Journal of Animal Science. 94:1738-1754
In 2 experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. In Exp. 1 and 2, each DC (mean pH = 6.57 and 6.65, respectively) and normal-
Autor:
J. W. S. Yancey, Jason K. Apple, Luke Wilbers, B. C. Shanks, J. D. Caldwell, A. L. Bax, E. A. Backes, T. M. Johnson, Kelsey L. Basinger
Publikováno v:
Meat science. 147
In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied
Publikováno v:
Meat and Muscle Biology. 1
The semimembranosus (SM) and triceps brachii (TB) from USDA Select beef carcasses were used to test the effect of wet-aging period on bloom development. Inside rounds (IMPS#168) and shoulder clods (IMPS #114) were randomly allocated to 0, 7, 14, 21,