Výsledky vyhledávání - "J.M Behrends"

Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enriched with conjugated linoleic acid, corn oil, or beef tallow

Autor: J.M Behrends, B.E Jenschke, David A. King, R.D. Rhoades, Stephen B. Smith

Publikováno v: Meat Science. 67:675-681

This study was conducted to determine the effects of dietary beef tallow, corn oil, and conjugated linoleic acid (CLA) on the distribution of fatty acids among positions within triacylglycerols. Crossbred barrows (n=6 per treatment group) received di

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bed58bf5fd9d0ef3ab014c6d9b01ae80
https://doi.org/10.1016/j.meatsci.2004.01.006

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Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints

Autor: J.B. Williams, C.M. Leick, S.G. Solaiman, J.M. Behrends, W.B. Mikel, B. R. Min, Paul R Broadway, Mark W. Schilling

Publikováno v: Meat science. 91(3)

Intact male Boer and Kiko goats (n=48) were harvested after 0, 4, 8, or 12 weeks on a 16% crude protein concentrate diet. Boneless goat carcass left sides were ground and formed into patties to evaluate cook loss, texture profile analysis, and descri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6933b6eda070c09c068ab737ecc029b
https://pubmed.ncbi.nlm.nih.gov/22417728

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Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks

Autor: Mark W. Schilling, Ty B. Schmidt, C.M. Leick, J.M. Behrends

Publikováno v: Meat science. 91(1)

Consumers (n=316) were recruited from college football picnickers to select ribeye, sirloin, and top loin steaks from 3 price groups based on thickness (n=10 steaks per price/type combination). Constant weight steaks were assigned to these groups: P1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f2f77318857377df8b32d69306c74b5
https://pubmed.ncbi.nlm.nih.gov/22244895

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Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark

Autor: Paul R Broadway, S.G. Solaiman, C.M. Leick, J.M. Behrends

Publikováno v: Meat science. 90(3)

Goat loins (n=22) were evaluated to test effects of 0, 15, and 30% dietary pine bark (PB) and salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer acceptability. No interactions existed between PB and enhancement. Die

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::760852bdbcbf309389a2fba49777eb02
https://pubmed.ncbi.nlm.nih.gov/22112521

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Consumer selection of constant-weight ribeye, top loin, and sirloin steaks

Autor: Mark W. Schilling, Ty B. Schmidt, J.M. Behrends, C.M. Leick

Publikováno v: Meat science. 87(1)

Constant-weight ribeye, top loin, and sirloin steaks were collected from beef carcasses (n = 25) representing five weight/loin muscle area (LMA) groups: G1 (226.8–271.7 kg; 70.97–78.96 cm 2 ), G2 (272.2–317.1 kg; 78.71–85.81 cm 2 ), G3 (317.5

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8327ae503c256ab22a7b0519bcce99f5
https://pubmed.ncbi.nlm.nih.gov/20875706

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Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperatures

Autor: V. Battula, Ty B. Schmidt, V. Jackson, J.M. Behrends, Ty E Lawrence, Mark W. Schilling, R.K. Sekhon

Publikováno v: Meat science. 84(1)

Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On avera

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::504d43127177cf20f79cbe1559b87216
https://pubmed.ncbi.nlm.nih.gov/20374753

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Relationship of temperament, growth, carcass characteristics and tenderness in beef steers

Autor: T. D. A. Forbes, R.K. Miller, B.G. Warrington, Thomas H. Welsh, Francis M. Rouquette, Ronald D. Randel, Gordon E Carstens, J.W. Holloway, H. Lippke, S.M. Behrends, J.M. Behrends

Publikováno v: Meat science. 81(3)

Relationships of temperament evaluated at different production stages with growth, carcass characteristics and beef tenderness were determined in Bonsmara crossbred steers managed under commercial managent. Temperament was evaluated at weaning and at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2776f5bf778f0912a904080d4b8ae99
https://pubmed.ncbi.nlm.nih.gov/22064279

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