Zobrazeno 1 - 10
of 456
pro vyhledávání: '"J. L. Aalhus"'
Autor:
J. C. Roberts, A. Rodas-González, J. Galbraith, M. E. R. Dugan, I. L. Larsen, J. L. Aalhus, Ó. López-Campos
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 169-180 (2017)
Bison meat is prone to rapid discoloration under traditional aerobic retail packaging conditions. The aim of this study was to determine if the color stability of bison steaks and burger patties could be improved through packaging meat with a vacuum-
Externí odkaz:
https://doaj.org/article/951c61611df34425b1f1c6252b80dd3e
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 157-168 (2017)
This study was undertaken to evaluate the eating quality of steaks and hamburgers (80/20 to perirenal fat) with enhanced profiles of potentially healthy fatty acids. The profile of health favorable fatty acids (n-3, vaccenic and rumenic) was improved
Externí odkaz:
https://doaj.org/article/fd2619a59e744f3181d90e631b4e876d
Publikováno v:
Meat Science. 195:109003
Meat quality in the m. longissimus thoracis (LT) associated with decreased muscle temperature early post-mortem was investigated using ten Angus crossbred steer carcasses. LT chill rate of each carcass right side was increased by removing superficial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea500a4444d17687b01b39d9b12dc6fd
https://doi.org/10.1016/j.meatsci.2022.109003
https://doi.org/10.1016/j.meatsci.2022.109003
Publikováno v:
Meat Science. 188:108800
This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P 0.0001), cooking time (P 0.0001), s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a0cb351de168dea2fc698a64d276b70
https://doi.org/10.1016/j.meatsci.2022.108800
https://doi.org/10.1016/j.meatsci.2022.108800
Autor:
J. L. Aalhus
Publikováno v:
Quality and Grading of Carcasses of Meat Animals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9511e28c7e21566144abed69007eb32
https://doi.org/10.1201/9781003068297-3
https://doi.org/10.1201/9781003068297-3
Publikováno v:
CABI Reviews. 2018:1-11
Consumers' demand for quality and healthfulness has led to a higher need for quality assurance in meat production, which has increased interest in hyperspectral imaging (HSI). By merging both spatial and spectral features in one single system, HSI ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fde93c1e7c986f63d153809fa01c7877
https://doi.org/10.1079/pavsnnr201813042
https://doi.org/10.1079/pavsnnr201813042
Publikováno v:
Journal of animal science. 95(7)
Feed efficiency is of particular interest to the beef industry because feed is the largest variable cost in production and fatty acid composition is emerging as an important trait, both economically and socially, due to the potential implications of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::29ac58c1a948e43b501068d0e8f03bda
https://pubmed.ncbi.nlm.nih.gov/28727111
https://pubmed.ncbi.nlm.nih.gov/28727111
Publikováno v:
CABI Reviews. 2010:1-9
Meat packaging implies the extension of shelf-life, by retarding the activity of spoilage bacteria, oxidative processes and changes in sensory properties such as colour and flavour. The use of case-ready meat or centralized packaging of meat in retai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5743082fc5872438ada447060fe9bb9a
https://doi.org/10.1079/pavsnnr20105055
https://doi.org/10.1079/pavsnnr20105055
Publikováno v:
Meat and Muscle Biology. 1:92-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fbe0cf4a9434a3560b01ca9b5063070
https://doi.org/10.22175/rmc2016.089
https://doi.org/10.22175/rmc2016.089
Publikováno v:
Meat and Muscle Biology. 1:104-104
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5b7c0945a7269502ade0c67f04a59cf
https://doi.org/10.22175/rmc2016.101
https://doi.org/10.22175/rmc2016.101