Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Laura J. Garner"'
Autor:
Charles B. Herron, Laura J. Garner, Aftab Siddique, Tung-Shi Huang, Jesse C. Campbell, Shashank Rao, Amit Morey
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Current less-than-truckload (LTL) shipping practices allow for temperature abuse (TA) in the last segment (last mile) of the food supply chain. When this TA is combined with “First In, First Out” product rotation methods, it could lead to food sp
Externí odkaz:
https://doaj.org/article/da9272efaf9149ea825c783d1f718578
Publikováno v:
Journal of Applied Poultry Research, Vol 28, Iss 4, Pp 1143-1149 (2019)
SUMMARY: Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6
Externí odkaz:
https://doaj.org/article/e6e036c707214fe8b04f8c9d042911d7
Autor:
Aftab Siddique, Samira Shirzaei, Alice E. Smith, Jaroslav Valenta, Laura J. Garner, Amit Morey
Publikováno v:
Frontiers in Physiology, Vol 12 (2021)
Breast meat from modern fast-growing big birds is affected with myopathies such as woody breast (WB), white striping, and spaghetti meat (SM). The detection and separation of the myopathy-affected meat can be carried out at processing plants using te
Externí odkaz:
https://doaj.org/article/00efda0351f840739bddf2e5c147170b
Autor:
Aftab Siddique, Charles B. Herron, Jaroslav Valenta, Laura J. Garner, Ashish Gupta, Jason T. Sawyer, Amit Morey
Publikováno v:
Foods, Vol 11, Iss 20, p 3270 (2022)
Bioelectrical impedance analysis (BIA) was established to quantify diverse cellular characteristics. This technique has been widely used in various species, such as fish, poultry, and humans for compositional analysis. This technology was limited to
Externí odkaz:
https://doaj.org/article/4bebbf0c37cd49b594a88e4a9fad1bcf
Autor:
Marc R. Presume, Rigo F. Soler, Moses E. Chilenje, Jorge L. Sandoval, Luis P. Avila, Laura J. Garner, Robert P. Mason, Eric K. Altom, Charles W. Starkey
Publikováno v:
Animals, Vol 12, Iss 3, p 278 (2022)
Pet humanization and premiumization of pet foods have led to significant changes in the co-product market, as pet food companies are looking for more profitable protein sources for their products. Co-products such as beef liver (BL) and beef heart (B
Externí odkaz:
https://doaj.org/article/057edcbf41754a5fa3a72c3cdaad9b47
Publikováno v:
Animals, Vol 10, Iss 10, p 1880 (2020)
Woody breast (WB) myopathy affected meat has a tough texture, higher cook loss, and decreased water holding capacity (WHC), and thus lower consumer acceptability. The WB meat can be ground and further converted into further processed products or froz
Externí odkaz:
https://doaj.org/article/367ed032360e47eca7330fcff1c8c4bd
Publikováno v:
Journal of Applied Poultry Research, Vol 28, Iss 4, Pp 1143-1149 (2019)
SUMMARY Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1948ca8754f8588614322d05754fdde
https://doi.org/10.3382/japr/pfz080
https://doi.org/10.3382/japr/pfz080
Autor:
Samira Shirzaei, Amit Morey, Laura J. Garner, Jaroslav Valenta, Alice E. Smith, Aftab Siddique
Publikováno v:
Frontiers in Physiology, Vol 12 (2021)
Frontiers in Physiology
Frontiers in Physiology
Breast meat from modern fast-growing big birds is affected with myopathies such as woody breast (WB), white striping, and spaghetti meat (SM). The detection and separation of the myopathy-affected meat can be carried out at processing plants using te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::579fd4fc6985bd794155fd2bd3922a63
https://www.frontiersin.org/articles/10.3389/fphys.2021.712649/full
https://www.frontiersin.org/articles/10.3389/fphys.2021.712649/full
Autor:
Moses E Chilenje, Luis P Avila, Marc R Presume, Catherine M Odom, Amit Morey, Laura J. Garner, Charles Starkey, Rigo F Soler, Eric K Altom, Jorge L Sandoval, Robert P Mason
Publikováno v:
J Anim Sci
By-products such as beef liver (BL) and beef heart (BH), while rich in protein, vitamins, and minerals, can be difficult products for incorporation into mixtures. Sodium alginate (SA) and calcium lactate (CL) can be used to improve structure of prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae5c8073e41a6de023c02b3c663b2415
https://doi.org/10.1093/jas/skab235.099
https://doi.org/10.1093/jas/skab235.099
Publikováno v:
Animals
Volume 10
Issue 10
Animals : an Open Access Journal from MDPI
Animals, Vol 10, Iss 1880, p 1880 (2020)
Volume 10
Issue 10
Animals : an Open Access Journal from MDPI
Animals, Vol 10, Iss 1880, p 1880 (2020)
Woody breast (WB) myopathy affected meat has a tough texture, higher cook loss, and decreased water holding capacity (WHC), and thus lower consumer acceptability. The WB meat can be ground and further converted into further processed products or froz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b38b43085407d487d5f9cfb6cf4badaa