Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jessica E. Lowell"'
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display
Externí odkaz:
https://doaj.org/article/1c8911d3b7a14327972d5659ea58e928
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less
Externí odkaz:
https://doaj.org/article/711e9b96cd1e45e18c51207a1423a8bb
Autor:
Jessica E. Lowell, Bailey N. Harsh, Kyle B. Wilson, Martin F. Overholt, R. J. Matulis, Anna C. Dilger, Dustin D. Boler
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 8-17 (2017)
The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 di
Externí odkaz:
https://doaj.org/article/318312072e2a4af28d014855412b140e
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, Kayla E. Barkley, Lauren T. Honegger, Matt W. Allerson, Mike D. Tokach, Robert D Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective was to characterize ham and loin quality of carcasses ranging from 78 to 145 kg (average ∼119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin pH, instrumental and visual color and iodi
Externí odkaz:
https://doaj.org/article/617ae0c679bc4e7f959f8e821a2d4e57