Výsledky vyhledávání - "L. W. Lucherk"

Palatability of beef chuck, loin, and round muscles from three USDA quality grades1

Autor: Jerrad F. Legako, L. N. Drey, J.C. Brooks, L. W. Lucherk, Travis G. O’Quinn, Kara M Nyquist, Mark F. Miller

Publikováno v: Journal of Animal Science. 96:4276-4292

The objective of this study was to determine the palatability of various beef cuts from 3 USDA quality grades. Five different beef subprimals from USDA Prime, Choice, and Select (n = 10/quality grade) carcasses were utilized for the study, including:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3fe68109190ee5a7c8137651f9adc187
https://doi.org/10.1093/jas/sky305

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Comparison of Fatty Acid Content between New Zealand Grass-Fed and American Grain-Fed Beef Strip Loins Varying in Marbling Level

Autor: L. W. Lucherk, J. C. Brooks, T.G. O'Quinn, J. F. Legako, M. F. Miller

Publikováno v: Meat and Muscle Biology. 3

ObjectivesMarbling impacts eating quality and consumer preference of beef as it intensifies flavor, and improves tenderness and juiciness. Triglycerides are the predominate lipid in beef and are considered neutral fatty acids, whereas polar fatty aci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::850e6a036335fbd2638e2c8e9a356a4e
https://doi.org/10.22175/mmb.10737

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Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings1,2

Autor: L. W. Lucherk, Travis G. O’Quinn, J.C. Brooks, R. J. Rathmann, M. F. Miller, Jerrad F. Legako

Publikováno v: Journal of Animal Science. 95:2421-2437

The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with sensory panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quali

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4b9c1b9e453c355ef853651d697cc634
https://doi.org/10.2527/jas.2016.0930

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Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

Autor: Jerrad F. Legako, R. J. Rathmann, M. F. Miller, L. W. Lucherk, Travis G. O’Quinn, J.C. Brooks

Publikováno v: Meat Science. 122:145-154

The palatability of USDA graded beef strip loins of seven treatments [High Enhanced (HE: 112% of raw weight) Select, Low Enhanced (LE: 107% of raw weight) Select, Prime, upper 2/3 Choice (Top Choice), lower 1/3 Choice (Low Choice), Select, and Standa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::307b33fe266cb960e5ce6784b44b61a2
https://doi.org/10.1016/j.meatsci.2016.08.005

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Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings

Autor: L W, Lucherk, T G, O'Quinn, J F, Legako, R J, Rathmann, J C, Brooks, M F, Miller

Publikováno v: Journal of animal science. 95(6)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::da9f972f4b0b70ebcbbaaa558006a5bb
https://pubmed.ncbi.nlm.nih.gov/28727037

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