Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lydia M. O'Sullivan"'
Autor:
Christina E. Bakker, Samantha R. Egolf, Lydia M. O’Sullivan, Ryan B. Cox, Heather R. Rode-Atkins, Amanda D. Blair, Keith R. Underwood, J. Kyle Grubbs
Publikováno v:
Foods, Vol 13, Iss 6, p 961 (2024)
The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middlewei
Externí odkaz:
https://doaj.org/article/642bf679b5d34e409bfa20ff9e7a0675
Autor:
Christina E. Bakker, Lydia M. O'Sullivan, Keith R. Underwood, Amanda D. Blair, Heather R. Rode-Atkins, J. Kyle Grubbs
Publikováno v:
Meat and Muscle Biology. 7
The objective of this study was to determine the impact of environmental temperature during subprimal transporton moisture loss, color, and tenderness. Cases of striploins (n=24) and sirloins (n=24) were placed on 2 pallets. Each pallet was loaded on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69c80ca161105ae3c46a03e9eaca94b6
https://doi.org/10.22175/mmb.14393
https://doi.org/10.22175/mmb.14393
Autor:
Bakker, Christina E., Egolf, Samantha R., O’Sullivan, Lydia M., Cox, Ryan B., Rode-Atkins, Heather R., Blair, Amanda D., Underwood, Keith R., Grubbs, J. Kyle
Publikováno v:
Foods; Mar2024, Vol. 13 Issue 6, p1-12, 12p
Publikováno v:
BusinessWest. 9/16/2019, Vol. 36 Issue 11, p45-50. 6p.
Publikováno v:
Food Weekly News; 4/11/2024, p137-137, 1p