Zobrazeno 1 - 5
of 5
pro vyhledávání: '"K B, Harris"'
Autor:
S E, West, K B, Harris, A N, Haneklaus, J W, Savell, L D, Thompson, J C, Brooks, J K, Pool, A M, Luna, T E, Engle, J S, Schutz, D R, Woerner, S L, Arcibeque, K E, Belk, L, Douglass, J M, Leheska, S, McNeill, J C, Howe, J M, Holden, M, Duvall, K, Patterson
Publikováno v:
Meat Science. 97:558-567
This study was designed to provide updated information on the separable components, cooking yields, and proximate composition of retail cuts from the beef chuck. Additionally, the impact the United States Department of Agriculture (USDA) Quality and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcaca9c609e117b737c14d74d1ffb498
https://doi.org/10.1016/j.meatsci.2014.01.018
https://doi.org/10.1016/j.meatsci.2014.01.018
Autor:
M R, Guelker, A N, Haneklaus, J C, Brooks, C C, Carr, R J, Delmore, D B, Griffin, D S, Hale, K B, Harris, G G, Mafi, D D, Johnson, C L, Lorenzen, R J, Maddock, J N, Martin, R K, Miller, C R, Raines, D L, VanOverbeke, L L, Vedral, B E, Wasser, J W, Savell
Publikováno v:
Journal of animal science. 91(2)
The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e4431d9e05b721ea1c79c6fd89f42ce0
https://pubmed.ncbi.nlm.nih.gov/23230117
https://pubmed.ncbi.nlm.nih.gov/23230117
Publikováno v:
HACCP in Meat, Poultry, and Fish Processing ISBN: 9781461358985
An effective food safety program must be based on strong risk analysis principles and on the concept of ‘prevention’ using the seven principles of HACCP. The program must support the concept that risk analysis and HACCP should be incorporated fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78b780ff112b968a38ee976d08acffde
https://doi.org/10.1007/978-1-4615-2149-5_7
https://doi.org/10.1007/978-1-4615-2149-5_7
Autor:
L W, Scott, J K, Dunn, H J, Pownall, D J, Brauchi, M C, McMann, J A, Herd, K B, Harris, J W, Savell, H R, Cross, A M, Gotto
Publikováno v:
Archives of internal medicine. 154(11)
The recommendation to lower saturated fat intake is often interpreted as requiring the elimination of beef to control or lower serum cholesterol levels. The study hypothesis was that the Step I Diet (8% to 10% of energy intake from saturated fatty ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4a94b7ae89594bf8fb5dbd836db91a21
https://pubmed.ncbi.nlm.nih.gov/8203993
https://pubmed.ncbi.nlm.nih.gov/8203993
Publikováno v:
Canadian Journal of Animal Science. 69:673-682
Two studies, in 2 consecutive years, were conducted to determine the effects of supplementation on forage dry matter (DM) intake and nutrient retention (nutrient intake – nutrient loss in feces and urine) of gestating ewes grazing winter range. Six
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::761ab81e107b0818ba2c3bcff66639d7
https://doi.org/10.4141/cjas89-081
https://doi.org/10.4141/cjas89-081