Zobrazeno 1 - 10
of 42
pro vyhledávání: '"J. W. SAVELL"'
Publikováno v:
Journal of food protection. 44(12)
U.S. Choice boneless beef strip loins from four suppliers were used to determine the effect of using previously vacuum-packaged beef subprimals and the effect of using subprimals at different storage intervals--0, 14 or 28 days--after arrival at our
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::28e5c230079fc569fb8bc6383941d0c0
https://pubmed.ncbi.nlm.nih.gov/30856731
https://pubmed.ncbi.nlm.nih.gov/30856731
Publikováno v:
Journal of food protection. 44(10)
The microflora of steaks prepared from 14-day old vacuum-packaged beef strip loins obtained from a commercial packing plant consisted primarily of Leuconostoc sp. with smaller percentages of Pseudomonas sp. and homofermentative lactobacilli. Steaks s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::cca0748428ee8d127d1976b60ba9733e
https://pubmed.ncbi.nlm.nih.gov/30856755
https://pubmed.ncbi.nlm.nih.gov/30856755
Autor:
S E, West, K B, Harris, A N, Haneklaus, J W, Savell, L D, Thompson, J C, Brooks, J K, Pool, A M, Luna, T E, Engle, J S, Schutz, D R, Woerner, S L, Arcibeque, K E, Belk, L, Douglass, J M, Leheska, S, McNeill, J C, Howe, J M, Holden, M, Duvall, K, Patterson
Publikováno v:
Meat Science. 97:558-567
This study was designed to provide updated information on the separable components, cooking yields, and proximate composition of retail cuts from the beef chuck. Additionally, the impact the United States Department of Agriculture (USDA) Quality and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcaca9c609e117b737c14d74d1ffb498
https://doi.org/10.1016/j.meatsci.2014.01.018
https://doi.org/10.1016/j.meatsci.2014.01.018
Autor:
C. C. Steele, C. A. Boykin, L. C. Eastwood, M. K. Harris, D. S. Hale, C. R. Kerth, D. B. Griffin, A. N. Arnold, K. B. Gehring, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore Jr., J. N. Martin, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. E. Lawrence, T. J. McEvers, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, A. M. Stelzleni, J. Gottlieb, J. W. Savell
Publikováno v:
Meat and Muscle Biology. 2:27-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbbe7f57a89f740a9ca5124f700bfdc7
https://doi.org/10.22175/rmc2018.024
https://doi.org/10.22175/rmc2018.024
Publikováno v:
Meat and Muscle Biology. 2:145-146
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6eeb15fd051c8dd5a3f4aa4792786164
https://doi.org/10.22175/rmc2018.129
https://doi.org/10.22175/rmc2018.129
Publikováno v:
Meat and Muscle Biology. 2:115-116
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33959b1ecf6060927571941111d044e2
https://doi.org/10.22175/rmc2018.104
https://doi.org/10.22175/rmc2018.104
Autor:
B. C. Bessire, M. Thomas, K. B. Gehring, J. W. Savell, D. B. Griffin, T. M. Taylor, W. B. Mikel, J. A. Campbell, A. N. Arnold, J. Scaria
Publikováno v:
Meat and Muscle Biology. 2:129-130
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6542c875d419a941d49f1269b341ba8c
https://doi.org/10.22175/rmc2018.115
https://doi.org/10.22175/rmc2018.115
Publikováno v:
Journal of animal science. 94(6)
Meat is a food for humans. However, beef consumption in the United States has steadily declined by14% over the past decade due to a variety of factors, including insufficient knowledge of animal protein. This study quantified all proteinogenic AA as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0ec4e763e09f6101163d50665cf14bc4
https://pubmed.ncbi.nlm.nih.gov/27285936
https://pubmed.ncbi.nlm.nih.gov/27285936
Autor:
M. K. Harris, R. R. Riley, A. N. Arnold, R. K. Miller, D. B. Griffin, K. B. Gehring, J. W. Savell
Publikováno v:
Meat and Muscle Biology. 2:110-110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d19d654b3d660ef637d79e945ce56ce5
https://doi.org/10.22175/rmc2018.099
https://doi.org/10.22175/rmc2018.099
Autor:
M. C. Gooch, A. N. Arnold, D. B. Griffin, D. S. Hale, C. R. Kerth, R. K. Miller, K. B. Gehring, J. W. Savell
Publikováno v:
Meat and Muscle Biology. 2:111-111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cbf83a4f3345d1219fe02d549809b43
https://doi.org/10.22175/rmc2018.100
https://doi.org/10.22175/rmc2018.100