Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Louis L. Young"'
Publikováno v:
Journal of food protection. 59(11)
Residual glutamic-oxaloacetic transminase (GOT) activity in laboratory-prepared samples of white and dark chicken meat heat treated to end-point temperatures (EPTs) of 70 to 75°C were determined. Declines in activity with increasing EPTs occurred in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa429275a2e4bb573e6013ee1abe0b19
https://pubmed.ncbi.nlm.nih.gov/31195436
https://pubmed.ncbi.nlm.nih.gov/31195436
Publikováno v:
International Journal of Poultry Science. 4:60-63
This study was conducted to determine effects of carcass electrical stimulation and alternative carcass chilling methods on texture and yield of early-harvested boneless broiler-breast fillets. New York dressed broiler carcasses were electrically sti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa401bdc83450f6ff46603fffb53184f
https://doi.org/10.3923/ijps.2005.60.63
https://doi.org/10.3923/ijps.2005.60.63
Publikováno v:
Poultry Science. 80:808-812
Breast fillet quality was evaluated from 37-, 39-, 42-, 44-, 46-, 49-, and 51-d-old broilers after post-chill (PC) aging of the carcass 0, 2, 4, or 6 h and deboning. Fillets were vacuum sealed in cooking bags and heated to an internal temperature of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41b23545bd16975c4e95bf0e20a72081
https://doi.org/10.1093/ps/80.6.808
https://doi.org/10.1093/ps/80.6.808
Publikováno v:
Poultry Science. 80:376-379
The objective of this study was to evaluate effects of age, sex, and postmortem carcass aging duration on parts yield from broiler chickens. Two hundred twenty-four mixed-sex broilers were reared under commercial-like conditions for various periods b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb511856e57de5f34409267a5737af4a
https://doi.org/10.1093/ps/80.3.376
https://doi.org/10.1093/ps/80.3.376
Publikováno v:
Journal of the Science of Food and Agriculture. 79:1507-1512
The effectiveness of the pink-juice test to determine 79.4 °C end-point temperature (EPT) of cooked beef logs was appraised. Logs made from five cuts of meat from three animal age groups were fabricated in triplicate to simulate products received at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f064f360a13f737c77de63182dd19c5
https://doi.org/10.1002/(sici)1097-0010(199908)79:11<1507::aid-jsfa395>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199908)79:11<1507::aid-jsfa395>3.0.co
Autor:
A. Alley, Julie K. Northcutt, R. J. Buhr, G. H. Poole, J. B. Hess, Sacit F. Bilgili, C. E. Lyon, Louis L. Young
Publikováno v:
Journal of Applied Poultry Research. 8:170-176
Poultry processors are concerned that small changes made in the procedures used to grow broilers will affect the quality of the meat, such as the texture. This survey attempted to determine how much the texture was affected by small changes in the di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b197c7483cc4369a31660db2f5707423
https://doi.org/10.1093/japr/8.2.170
https://doi.org/10.1093/japr/8.2.170
Publikováno v:
Poultry Science. 78:267-271
The objective of this study was to assess effects of treating electrically stimulated broiler forequarters with polyphosphates after various aging periods on quality. Ninety-six mixed sex broilers were electrically stunned and slaughtered. Half the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26a67b41d8ec4fb36f7d24d7376641b3
https://doi.org/10.1093/ps/78.2.267
https://doi.org/10.1093/ps/78.2.267
Autor:
Louis L. Young, C. E. Lyon
Publikováno v:
Poultry Science. 76:1587-1590
The objective of this study was to assess the effects of treating chicken breast forequarters with sodium tripolyphosphate (STPP) after various postchill storage times on meat quality. Sixty-four commercially reared broilers (two replicates of 32 bir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40f61c1f5299d333fb3e43fea9aa4463
https://doi.org/10.1093/ps/76.11.1587
https://doi.org/10.1093/ps/76.11.1587
Publikováno v:
Journal of the Science of Food and Agriculture. 75:179-182
Juices from beef semimembranosus/adductor tissue, cooked to endpoint temperatures (EPTs) of 76, 78, 80, 82 and 84°C in a model heat-treating system, were evaluated for changes in CIELAB L*a*b*, chroma (C) and hue angle (H) values before and after st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4fe430c3062abbeda6f5bfa876191d8
https://doi.org/10.1002/(sici)1097-0010(199710)75:2<179::aid-jsfa859>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199710)75:2<179::aid-jsfa859>3.0.co
Autor:
Louis L. Young, R. J. Buhr
Publikováno v:
Poultry Science. 76:1052-1055
The objective of this study was to determine effects of electrical stunning duration on quality of broiler chicken fillets. Seventy-two broiler chickens were electrically stunned for 0, 2, 4, 6, 8, or 10 s, slaughtered, and chilled. After 1 h post-mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1b66c27cd59aa2ec84311b8131a5158
https://doi.org/10.1093/ps/76.7.1052
https://doi.org/10.1093/ps/76.7.1052