Zobrazeno 1 - 10
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pro vyhledávání: '"Jayson Galbraith"'
Autor:
Jayson Galbraith
Publikováno v:
Journal of Animal Science. 100:80-80
Bison (Bison bison) are a majestic species native to North America that have a rich yet turbulent history. This iconic species is valued due to its cultural significance among indigenous people, impact on the vast geography that it inhabited and comm
Autor:
Nuria Prieto, Michael E. R. Dugan, Óscar López-Campos, Jennifer L. Aalhus, Jayson Galbraith, Manuel Juárez, Ivy L. Larsen, David Cancino-Baier, B. Uttaro, Jordan Cyril Roberts, Susan Hosford
Publikováno v:
Canadian Journal of Animal Science. 98:760-768
Different approaches were evaluated to improve the accuracy of carcass yield predictions of Canadian lamb carcasses using manually obtained measurements and dual-energy X-ray absorptiometry (DEXA). Several linear carcass measurements were obtained fr
Autor:
Argenis Rodas-González, Michael E. R. Dugan, Jordan Cyril Roberts, Ivy L. Larsen, Jayson Galbraith, Óscar López-Campos, Jennifer L. Aalhus
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-
Autor:
Óscar López-Campos, Nuria Prieto, Jayson Galbraith, Jennifer L. Aalhus, Manuel Juárez, S. Failla, Jordan Cyril Roberts
Publikováno v:
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet ISBN: 9783030054830
Bison (Bison bison), buffalo (Bubalus arnee), and yak (Bos grunniens) belong to the bovine family and represent alternative meat species to beef cattle (Bos taurus and Bos indicus). This chapter presents a broad overview related to the production, ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e51f5a7f75bf29b50e46c50b113ff399
https://doi.org/10.1007/978-3-030-05484-7_5
https://doi.org/10.1007/978-3-030-05484-7_5
Autor:
Jayson Galbraith, Jennifer L. Aalhus, Ivy L. Larsen, Y. Jin, C. Ding, Manuel Juárez, Óscar López-Campos, Argenis Rodas-González
Publikováno v:
Canadian Journal of Animal Science. 96:79-89
As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously obs
Autor:
Óscar López-Campos, Ivy L. Larsen, Jordan Cyril Roberts, B. Uttaro, Jayson Galbraith, Jennifer L. Aalhus, Susan Hosford, M. Juárez, Michael E. R. Dugan, Alberto Horcada, Nuria Prieto
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
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Lamb racks from commercial carcasses were scanned using near-infrared spectroscopy. The prediction accuracies (R2) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94. When predicted values were used to classify me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce4f1d75a48b56983950d1959aa3af2e
Autor:
Jennifer L. Aalhus, Óscar López-Campos, Jayson Galbraith, Manuel Juárez, Argenis Rodas-González
Publikováno v:
Animal Frontiers. 4:68-73
Autor:
Claudia Narvaez-Bravo, Chunming Ding, Ivy L. Larsen, Jennifer L. Aalhus, Jin Ye, Dan Siegel, Argenis Rodas-González, Óscar López-Campos, Jayson Galbraith
Publikováno v:
Journal of Food Processing and Preservation. 41:e13311
Autor:
Michael E. R. Dugan, Manuel Juárez, Ivy L. Larsen, Jayson Galbraith, Jennifer L. Aalhus, Erasmus Okine, L. A. Goonewardene, Noelia Aldai
Publikováno v:
Journal of Food Research. 5:92
Commercial bison meat has been found to discolour more rapidly than beef in retail display. The influence of fat content, fat composition and vitamin E on the colour stability of commercially produced bison and beef were examined. Longissimus samples
Autor:
J. Ye, D. Siegel, C. Narváez-Bravo, C. Ding, Jayson Galbraith, Jennifer L. Aalhus, Óscar López-Campos, Argenis Rodas-González
Publikováno v:
Meat Science. 112:122