Zobrazeno 1 - 6 of 6 pro vyhledávání: '"L. R. Pitcher"'
1
Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets1
Autor: A. Chail, Robert Ward, L. R. Pitcher, Silvana Martini, Jerrad F. Legako, Jennifer W. MacAdam
Publikováno v: Journal of Animal Science. 95:1553-1564
The objective of this study was to assess the impact of cattle finishing diet and muscle type on meat quality. Consumer sensory response, proximate composition, Warner-Bratzler shear force (WBSF), fatty acid composition, and volatile compounds were a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b94babd88ece05bac8a765854cbf2a2
https://doi.org/10.2527/jas.2016.1150
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2
Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1
Autor: Silvana Martini, L. R. Pitcher, T. C. Griggs, A. Chail, Jennifer W. MacAdam, Robert Ward, Jerrad F. Legako
Publikováno v: Journal of Animal Science. 94:2184-2197
Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid composition, and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ba5ece0fc2d27a174dec6b09edde56c0
https://doi.org/10.2527/jas.2015-0241
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3
Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets
Autor: A, Chail, J F, Legako, L R, Pitcher, R E, Ward, S, Martini, J W, MacAdam
Publikováno v: Journal of animal science. 95(4)
The objective of this study was to assess the impact of cattle finishing diet and muscle type on meat quality. Consumer sensory response, proximate composition, Warner-Bratzler shear force (WBSF), fatty acid composition, and volatile compounds were a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::f3026b03d8860746747b0ebef6ce7b4c
https://pubmed.ncbi.nlm.nih.gov/28464115
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4
Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef
Autor: A, Chail, J F, Legako, L R, Pitcher, T C, Griggs, R E, Ward, S, Martini, J W, MacAdam
Publikováno v: Journal of animal science. 94(5)
Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid composition, and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d5747bccc543cf4844b7f928806e8a73
https://pubmed.ncbi.nlm.nih.gov/27285714
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