Zobrazeno 1 - 3
of 3
pro vyhledávání: '"L. Clay Eastwood"'
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1, Pp 46-56 (2018)
Multiple antimicrobial intervention strategies are employed in beef manufacturing, and some may impact quality and palatability of ground beef patties. Combinations of antimicrobial treatments – hot water (at least 82 °C), lactic acid (4.0 to 5.0%
Autor:
Dale R. Woerner, C. A. Boykin, Davey B. Griffin, Alexander M. Stelzleni, Jeffrey W. Savell, Jennifer N. Martin, Ty E Lawrence, Ty B. Schmidt, A. N. Arnold, M. M. Pfeiffer, Keith E. Belk, Josh D Hasty, Chad Carr, Robert J. Delmore, T. Dean Pringle, R. J. Maddock, D. S. Hale, L. Clay Eastwood, M. K. Harris, Trenton J McEvers, Kerri B. Gehring, Jason M. Scheffler, D. D. Johnson, Chris R. Kerth, Gretchen G. Mafi, Deborah L. VanOverbeke
Publikováno v:
Translational Animal Science
To continue the series that began in 1994, the National Beef Quality Audit (NBQA) – 2016 was conducted to quantify the quality status of the market cow and bull beef sector, as well as determine improvements made in the beef and dairy industry sinc
Publikováno v:
Meat Science. 116:230-235
This study evaluated quality attributes of beef aged as subprimals versus as steaks. Paired subprimals (n=5 pairs of five subprimal types) were selected and assigned to a treatment: (1) aging as vacuum-packaged steaks (portioned 7 d postmortem), or (