Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Jacob R. Tuell"'
Publikováno v:
Poultry Science, Vol 99, Iss 7, Pp 3761-3768 (2020)
Long photoperiods are used in the broiler industry to maximize animal performance, though the impact on meat quality remains poorly understood. The current study evaluated the impact of photoperiod on functional/physicochemical properties and oxidati
Externí odkaz:
https://doaj.org/article/e53f60e5541640b6bb817932f6642cd6
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Tumbling of intact muscle foods has been widely applied to processed meats using brine solution. However, the use of tumbling without brine on fresh beef muscles has not been fully examined. Therefore, this study aimed to evaluate fresh beef tumbling
Externí odkaz:
https://doaj.org/article/85ceffaaa98840259f10e55deabf944d
Autor:
Siwen Xue, Jun-young Park, Jacob R. Tuell, Jacob M. Maskal, Jay S. Johnson, Thu Dinh, Yuan H. Brad Kim
Publikováno v:
Foods, Vol 11, Iss 9, p 1222 (2022)
This study aimed to determine what effects in utero heat stress (IUHS) in pigs may have on quality of processed pork products. In two experiments, patties and emulsion sausages were prepared from lean and fat from pigs subjected to IUHS or in utero t
Externí odkaz:
https://doaj.org/article/2ea55e8adaa34ce9938191807a75e315
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice
Externí odkaz:
https://doaj.org/article/877292064e524597824e1873deb4042e
Publikováno v:
Animals, Vol 11, Iss 3, p 717 (2021)
This study evaluated the impacts of in utero heat stress (IUHS) on the carcass and meat quality traits of offspring when market weight was reached. Twenty-four F1 Landrace × Large White gilts were blocked by body weight and allocated among thermoneu
Externí odkaz:
https://doaj.org/article/6755e8d944ad426fb3493a8ba8a3cf16
Autor:
Jacob R. Tuell, Jun-Young Park, Weichao Wang, Bruce Cooper, Tiago Sobreira, Heng-Wei Cheng, Yuan H. Brad Kim
Publikováno v:
Foods, Vol 9, Iss 2, p 215 (2020)
The objective of this study was to evaluate the effects of photoperiod on meat quality, oxidative stability, and metabolites of broiler fillet (M. Pectoralis major) muscles. A total of 432 broilers was split among 4 photoperiod treatments [hours ligh
Externí odkaz:
https://doaj.org/article/231787281c0c4564919fb65248b45f01
Publikováno v:
Food Science of Animal Resources. 42:723-743
Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the
Autor:
Jacob R. Tuell, Mariah J. Nondorf, Maha Abdelhaseib, Derico Setyabrata, Samantha Barker, Jerrad F. Legako, Yuan H. Brad Kim
Publikováno v:
Journal of food scienceREFERENCES. 87(9)
This study assessed how fresh beef tumbling without brine inclusion combined with aging would affect quality, biochemical attributes, and descriptive sensory scores of sirloin muscles. Paired gluteus medius (GM), biceps femoris (BF), and tensor fasci
Publikováno v:
J Anim Sci
Tenderness is an important sensory attribute to the overall eating experience of beef. Identifying novel methods to ensure consistent tenderness, especially in inherently tough cuts, is critical for the industry. This study investigated if tumbling w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b41c47d6b7b8d8ab6b224e2a05501f93
https://europepmc.org/articles/PMC9030146/
https://europepmc.org/articles/PMC9030146/
Publikováno v:
Poultry Science, Vol 99, Iss 7, Pp 3761-3768 (2020)
Poultry Science
Poultry Science
Long photoperiods are used in the broiler industry to maximize animal performance, though the impact on meat quality remains poorly understood. The current study evaluated the impact of photoperiod on functional/physicochemical properties and oxidati