Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Jase J Ball"'
Autor:
Brooks W. Nichols, Gabriela M. Bernardez-Morales, Savannah L. Douglas, Gabriella F. Johnson, Ricardo J. Barrazueta-Cordero, Aeriel D. Belk, Jase J. Ball, Jason T. Sawyer
Publikováno v:
Foods, Vol 13, Iss 17, p 2701 (2024)
The storage duration of fresh meat products is a contributing factor leading to increased waste and loss at the retail counter. Losses of fresh pork can be linked to packaging methods that do not protect the attributes of color, taste, and odors cons
Externí odkaz:
https://doaj.org/article/ec6224ab6ce44e37b1272fee6e3c3a59
Autor:
Savannah L. Douglas, Gabriela M. Bernardez-Morales, Brooks W. Nichols, Gabriella F. Johnson, Linda S. Barahona-Dominguez, Ainsley P. Jessup, Aeriel D. Belk, Jase J. Ball, Sungeun Cho, Jason T. Sawyer
Publikováno v:
Foods, Vol 13, Iss 5, p 811 (2024)
Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef su
Externí odkaz:
https://doaj.org/article/e5022e05965e4b59a873ee40bee4c9b8
Autor:
Savannah L. Douglas, Gabriela M. Bernardez-Morales, Brooks W. Nichols, Aeriel D. Belk, Tristan M. Reyes, Jase J. Ball, Jason T. Sawyer
Publikováno v:
Foods, Vol 12, Iss 19, p 3664 (2023)
With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the
Externí odkaz:
https://doaj.org/article/a0c2f39ba0c8434bb6e1cde8470e1245
Autor:
Reagan N. Cauble, Jase J. Ball, Virginia E. Zorn, Tristan M. Reyes, Madison P. Wagoner, Madison M. Coursen, Barry D. Lambert, Jason K. Apple, Jason T. Sawyer
Publikováno v:
Foods, Vol 10, Iss 12, p 2963 (2021)
M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (
Externí odkaz:
https://doaj.org/article/0b2dd39763364dc5b2cb3cc4ab091be3
Publikováno v:
Foods, Vol 10, Iss 12, p 3071 (2021)
The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufactur
Externí odkaz:
https://doaj.org/article/363acb33710742bd958a5295094fe821
Autor:
Jase J. Ball, Ross P. Wyatt, Barry D. Lambert, Hunter R. Smith, Tristan M. Reyes, Jason T. Sawyer
Publikováno v:
Foods, Vol 10, Iss 9, p 1971 (2021)
Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined wit
Externí odkaz:
https://doaj.org/article/da4b89321e4349b79dec13a4c252834f
Autor:
Famous L. Yang, Fred W. Pohlman, Jana L. Reynolds, Jase J. Ball, Karen S. Anschutz, Pete Hornsby
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and scored for temperament according to Beef Improvement F
Externí odkaz:
https://doaj.org/article/e3ace3dfe6d74862819b156408fd024b
Autor:
Jase J Ball, Patrick C Taube, John W Hallberg, Stacey L Wood-Follis, Carleen R Dykstra, Angela N Nadrasik, Nicole L Eberhart, Shelby L Jones, Karmella D Borchers, Jordan A Scramlin, David T Bechtol, Audie R Waite, Matthew D Edmonds, Ryan T Herrick, Kelly F Lechtenberg, Ty E Lawrence
Publikováno v:
Translational animal science. 6(4)
Growth-promoting implants are broadly used in the feedlot industry to improve growth performance and to increase production efficiencies. With cattle being fed longer and to heavier weights, there is demand for extended-release implants that payout f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d2276ce84cc6b470d06a616e589b24c
https://pubmed.ncbi.nlm.nih.gov/36196231
https://pubmed.ncbi.nlm.nih.gov/36196231
Autor:
Ross P. Wyatt, Tristan M. Reyes, Barry D. Lambert, Hunter R. Smith, Jase J. Ball, Jason T. Sawyer
Publikováno v:
Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 1971, p 1971 (2021)
Volume 10
Issue 9
Foods, Vol 10, Iss 1971, p 1971 (2021)
Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a047e0290c5166e8b4313a5ddadb8d98
Autor:
Elizabeth G. Ross, Jase J. Ball, Nicholas K Van Engen, Yongjing Zhao, Frank M. Mitloehner, Yuee Pan, Todd Meinert, Samantha J. Werth, Sebastian E Mejia-Turcios, Patrick C. Taube
Publikováno v:
Journal of Animal Science
Journal of animal science, vol 99, iss 5
Journal of animal science, vol 99, iss 5
With a growing global population and increased environmental concerns around animal agriculture, it is essential to humanely maximize animal performance and reduce environmental emissions. This study aims to determine the efficacy of feeding ractopam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e68f0f4f1adcb3b33aa30d50c4dc12e5
http://europepmc.org/articles/PMC8153700
http://europepmc.org/articles/PMC8153700