Zobrazeno 1 - 10
of 408
pro vyhledávání: '"M F Miller"'
Autor:
Rafael Martinez-Feria, Maegen B. Simmonds, Bilge Ozaydin, Stacey Lewis, Allison Schwartz, Alex Pluchino, Megan McKellar, Shayin S. Gottlieb, Tasha Kayatsky, Richelle Vital, Sharon E. Mehlman, Zoe Caron, Nicholas R. Colaianni, Jean-Michel Ané, Junko Maeda, Valentina Infante, Bjorn H. Karlsson, Caitlin McLimans, Tony Vyn, Brendan Hanson, Garrett Verhagen, Clayton Nevins, Lori Reese, Paul Otyama, Alice Robinson, Timothy Learmonth, Christine M. F. Miller, Keira Havens, Alvin Tamsir, Karsten Temme
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-18 (2024)
Abstract Increasing biological nitrogen (N) fixation (BNF) in maize production could reduce the environmental impacts of N fertilizer use, but reactive N in the rhizosphere of maize limits the BNF process. Using non-transgenic methods, we developed g
Externí odkaz:
https://doaj.org/article/32457ecf05ce4ffdb844a76de6f4e2be
Autor:
R. D. Crownover, A. J. Garmyn, R. J. Polkinghorne, R. J. Rathmann, B. C. Bernhard, M. F. Miller
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 207-217 (2017)
Sides of the 40 selected carcasses were alternately assigned to both conventional chilling and cold boning (CB) or hot boning (HB). Fabrication of CB sides took place after overnight chilling (20 h postmortem) and subsequent carcass grading, while fa
Externí odkaz:
https://doaj.org/article/6a9165d4759d4dad8163855ffa394767
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef. Strip loins (n = 150) were selected from grain fed cattle representing ten treatments with the following USDA marblin
Externí odkaz:
https://doaj.org/article/701fed70b90246bcaea4125157b848fd
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The purpose of this study was to identify if consumers’ palatability scores of beef top loin steaks were affected by disclosing production practices or brands related to each product. Strip loins were selected to represent 5 treatments: Grain-Fed N
Externí odkaz:
https://doaj.org/article/58bbffe71a4d4e7ba64ad9ef168cc3d9
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
Consumer sensory analysis was conducted to determine differences in beef palatability between three process-verified feeding programs (New Zealand fodder beet, New Zealand grass/non-fodder beet, US grain). Beef strip loins were selected to represent
Externí odkaz:
https://doaj.org/article/96c4496dc23f435f982ae261480c80bf
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
The effects of experimental finishing diets and enhancement were tested to determine if they could improve Honduran beef palatability. Fifteen enhanced (ENH) and non-enhanced (NE) paired loins from 7 different finishing diets (n = 210 loins) were fed
Externí odkaz:
https://doaj.org/article/cf785b0862544dbd8a0418c3234ec6fa
Autor:
A. R. Gomez, Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 d postmortem as determined by U.S. and Honduran consumers (n = 240/country
Externí odkaz:
https://doaj.org/article/ef7fc3dce88847d498e00c9ac0e93090
Autor:
Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S. sourced strip loins from grain-
Externí odkaz:
https://doaj.org/article/959c58aff17945d590d1ce57fafff43d
Publikováno v:
Meat Science. 146:122-130
The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; n = 8), Low-C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88dc2d43d507eeb6ade8424ad72673a3
https://doi.org/10.1016/j.meatsci.2018.08.008
https://doi.org/10.1016/j.meatsci.2018.08.008