Zobrazeno 1 - 4
of 4
pro vyhledávání: '"L L, Vedral"'
Autor:
D. B. Griffin, L. L. Vedral, Keith E. Belk, Dale R. Woerner, G. D. Gray, D. S. Hale, J. L. Igo, J. D. Tatum, M. C. Moore, Dustin L. Pendell, R. O. McKeith, D. L. VanOverbeke, Gretchen G. Mafi, Jeffrey W. Savell
Publikováno v:
Journal of Animal Science. 91:1907-1919
The National Beef Quality Audit (NBQA)-2011 benchmarked the current status of and assessed progress being made toward quality and consistency of U.S. cattle, carcasses, and beef products after the completion of the fi rst NBQA in 1991. Unlike previou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a86fc41cc42033a9127932c1c8cf5dde
https://doi.org/10.2527/jas.2012-5815
https://doi.org/10.2527/jas.2012-5815
Autor:
R. J. Maddock, R.K. Miller, Jennifer N. Martin, M. R. Guelker, Davey B. Griffin, D. S. Hale, B.E. Wasser, Jeffrey W. Savell, A. N. Haneklaus, Deborah L. VanOverbeke, L. L. Vedral, Robert J. Delmore, J.C. Brooks, C. L. Lorenzen, D. D. Johnson, Gretchen G. Mafi, K.B. Harris, Chad Carr, C. R. Raines
Publikováno v:
Journal of Animal Science. 91:1005-1014
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=doi_________::99aa661e28a8d750092542257e2e8bab
https://doi.org/10.2527/jas.2012-5785
https://doi.org/10.2527/jas.2012-5785
Autor:
J L, Igo, D L, VanOverbeke, D R, Woerner, J D, Tatum, D L, Pendell, L L, Vedral, G G, Mafi, M C, Moore, R O, McKeith, G D, Gray, D B, Griffin, D S, Hale, J W, Savell, K E, Belk
Publikováno v:
Journal of animal science. 91(4)
The National Beef Quality Audit (NBQA)-2011 benchmarked the current status of and assessed progress being made toward quality and consistency of U.S. cattle, carcasses, and beef products after the completion of the first NBQA in 1991. Unlike previous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::df4d4e3560caf42ad832d36ef35be341
https://pubmed.ncbi.nlm.nih.gov/23408805
https://pubmed.ncbi.nlm.nih.gov/23408805
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