Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Keayla Harr"'
Autor:
Ranjith Ramanathan, Morgan Denzer, Frank Kiyimba, Keayla Harr, Surendranath P. Suman, Melvin Hunt, Morgan Pfeiffer, Gretchen G. Mafi, Yuan H. Brad Kim
Publikováno v:
Italian Journal of Animal Science, Vol 22, Iss 1, Pp 711-727 (2023)
Meat colour is one of the primary factors affecting the acceptability of retail meat cuts. Therefore, displaying the natural bright-red colour of meat is a major goal of the meat industry. Consumers frequently reject to retail meat cuts with discolou
Externí odkaz:
https://doaj.org/article/3b29cf5bdd014ffdba586fefff28624a
Autor:
Ellie G Kidwell, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis G. O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
While the factors impacting raw meat color have been extensively explored, the factors affecting cooked meat color have been largely ignored, leaving a gap in research. Establishing a baseline for the changes that accompany different degrees of donen
Externí odkaz:
https://doaj.org/article/ed37499a1ba042deb0bccbb106f68413
Autor:
Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to eval
Externí odkaz:
https://doaj.org/article/6efda1faf6214837b8be9e5a7645f537
Autor:
Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat
Externí odkaz:
https://doaj.org/article/f7b1a252a95242ed80cfc3f0f5d75758
Autor:
Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability ratings of ground beef from the same source. Ground beef chubs that were 80% lean/20% fat (n=1
Externí odkaz:
https://doaj.org/article/2b1be74fc2ca46ea9ba5adc5f298ad93
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
Autor:
Anthony J. Tarpoff, Daniel U. Thomson, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Sydney B. Bigger, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36
Externí odkaz:
https://doaj.org/article/0f15ee427cdb42abb2e95a750dc1d2b3
Autor:
Brittany Olson, Cassandra Jones, Emily Rice, Erin Beyer, Jessie Vipham, Keayla Harr, Michael Chao, Morgan Zumbaugh, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated
Externí odkaz:
https://doaj.org/article/b1d33ddf6b9b466facd5382010f744c7
Autor:
Kaylee J. Farmer, Erin Beyer, Samuel G. Davis, Keayla Harr, Katie R. Lybarger, Lane A. Egger, Michael Chao, Jessie Vipham, Morgan Zumbaugh, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology.
Palatability traits of ribeye, strip loin, andtenderloin steaks were evaluated in a bone-in versus boneless scenario. Eatingquality of these cuts was also evaluated in a high quality (upper 2/3 USDAChoice) and a lower quality (USDA Select) product to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d3b0ae0e6651997ad0e9783f136ae15
https://doi.org/10.22175/mmb.15488
https://doi.org/10.22175/mmb.15488