Zobrazeno 1 - 10
of 25
pro vyhledávání: '"K J, Prusa"'
Autor:
L. G. Johnson, M. D. Schulte, E. A. Zuber, E. M. Steadham, C. A. Fedler, K. J. Prusa, D. A. King, E. Huff-Lonergan, S. Lonergan
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesPostmortem aging of fresh pork loins improves tenderness through protein degradation. Sarcomere length (SL) of postmortem muscle can vary between animals, and this could impact access and efficacy of proteinases to degrade proteins within,
Autor:
M. D. Schulte, K. G. Hochmuth, E. M. Steadham, K. J. Prusa, S. M. Lonergan, S. L. Hansen, E. Huff-Lonergan
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesGrowth promoting technologies such as the β agonist ractopamine hydrochloride (RAC) and nutritional practices such as increased zinc (ZN) supplementation have potential to positively impact beef cattle growth. However, the impact of these
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesThe objective of this study was to assess the quality and organoleptic attributes of bologna formulated with soybean oil/rice bran wax (RBW) oleogels made with either conventional (CO) or high oleic (HO) soybean oil as pork fat replacers.Ma
Publikováno v:
Journal of animal science. 95(6)
There is considerable evidence that the protein component of fresh pork makes a major contribution to tenderness. In particular, the proteomic profile can be linked to postmortem events including pH decline, tissue oxidation, and protein degradation.
Publikováno v:
Journal of animal science. 94(11)
Heat stress (HS) results in major losses to the pork industry via reduced growth performance and, possibly, carcass fat quality. The experimental objective was to measure the effects of HS on the pig's response to dietary fat in terms of lipid digest
Autor:
C. Santos, S. M. Lonergan, J. Zhao, C. Yu, S. Shackelford, T. Wheeler, A. King, K. J. Prusa, X. Dong, D. Newman
Publikováno v:
Meat and Muscle Biology. 1:54-55
Publikováno v:
Journal of animal science. 93(1)
The inclusion of unsaturated fats in pig diets has raised issues related to pork carcass fat quality. The objective of this experiment was to understand how withdrawal from the diet of unsaturated dietary fat before slaughter impacts the composition
Publikováno v:
Journal of animal science. 92(12)
The increased inclusion of unsaturated fats in pig diets has raised issues related to pork carcass fat quality. The objective of this experiment was to more precisely measure how differing levels of daily fatty acid intake alters the fatty acid compo
Autor:
A. C. Outhouse, K. J. Prusa, C. A. Fedler, E. M. Steadham, M. D. Schulte, E. Huff-Lonergan, S. M. Lonergan
Publikováno v:
Meat and Muscle Biology. 1:99-99
Autor:
K. B. Carlson, K. J. Prusa, C. A. Fedler, E. M. Steadham, A. C. Outhouse, D. A. King, E. Huff-Lonergan, S. M. Lonergan
Publikováno v:
Journal of Animal Science. 95:1574