Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Kerri Gehring"'
Autor:
Adria Grayson, D. Andy King, Jeffrey Savell, Kerri Gehring, Rhonda K Miller, Russell McKeith, Steven D Shackelford, Tommy L. Wheeler
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
We examined the impact of muscle metabolic capacity on beef longissimus lumborum flavor. Beef carcasses were selected to have normal or dark cutting lean color (n=160, each) and aged until 13 d postmortem. Muscle pH, glycolytic potential, mitochondri
Externí odkaz:
https://doaj.org/article/21fd139c0f714fed8740f012538ea0ef
Autor:
Ashley N. Arnold, Ayleen A. Gonzalez, Carol Lorenzen, Chad Carr, Davey B Griffin, E. Paige Williams, Gretchen Mafi, J. C. Brooks, Jeffrey W. Savell, Jerrad F. Legako, Kerri Gehring, Rhonda K. Miller, Robert J. Maddock, Trent E. Schwartz
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated by consumer sensory evaluations and Warner-Bratzler shear (WBS) force analyses. The retail tenderloin had the low
Externí odkaz:
https://doaj.org/article/33b16dad7ccc4d2fb0704d3c2fd3b19d
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
The objective of this study was to evaluate the impact of various combinations of refrigerated and frozen storage on quality and palatability attributes in ribeye roll and top sirloin butt subprimals and steaks. USDA Choice boneless ribeye rolls (n=4
Externí odkaz:
https://doaj.org/article/f20d4ccda2904996b64f12904c598882
Autor:
Ashley Arnold, Chris Kerth, Daniel S Hale, Davey B Griffin, Jeffrey W. Savell, Kerri Gehring, Michaela C Till, Rhonda K. Miller
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtain
Externí odkaz:
https://doaj.org/article/77a4ac69f6204fc893cf6cb78825a315
Autor:
Adam R. Murray, Ashley N. Arnold, Davey B. Griffin, Jeffrey W. Savell, Kerri Gehring, Rhonda K. Miller, Spencer B. Tindel
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
Paired USDA Choice top sirloin butts (n = 60) were divided equally across 3 trials: 1) blade tenderized (BT) versus non-blade tenderized (NBT), 2) refrigerated versus frozen aging/storage, and 3) 14-d versus 35-d refrigerated aging. Steaks from subpr
Externí odkaz:
https://doaj.org/article/0d75a1dd73104f0caf7c492a0c553cb5
Autor:
Ashley N. Arnold, Davey B. Griffin, Jeffrey W. Savell, Kerri Gehring, McKensie K. Harris, Ray R. Riley, Rhonda K. Miller
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1 (2017)
Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were
Externí odkaz:
https://doaj.org/article/9f28fca8279241c797b74a7179a0147f