Zobrazeno 1 - 5
of 5
pro vyhledávání: '"M J Buyck"'
Publikováno v:
Journal of food protection. 45(3)
Chicken patties were prepared from spent fowl meat and contained either 0, 10, 20 or 30% added skin and fat. One-half of each of these treatments was coated with a calcium alginate film while the other half served as controls. Percentages of fat, moi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9744d6221a66794d11a0aafe3a9fa89
https://pubmed.ncbi.nlm.nih.gov/30866280
https://pubmed.ncbi.nlm.nih.gov/30866280
Autor:
Jeremy F. Taylor, M J Buyck, R.K. Miller, T R Neely, J W Wise, J. O. Reagan, C L Lorenzen, J. D. Tatum, Jeffrey W. Savell
Publikováno v:
Journal of Animal Science. 81:143-149
Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit into USDA quality grades of Top Choice (upper two-thirds of USDA Choice), Low Choice, High
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46a536ad4a809d09249b3d44fb671f81
https://doi.org/10.2527/2003.811143x
https://doi.org/10.2527/2003.811143x
Autor:
J W Wise, R.K. Miller, J. D. Tatum, J. O. Reagan, C L Lorenzen, Jeffrey W. Savell, T R Neely, Jeremy F. Taylor, M J Buyck
Publikováno v:
Scopus-Elsevier
An in-home beef study evaluated consumer ratings from moderate-to-heavy beef users as influenced by cut (top loin, top sirloin, and top round steaks), USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), and city (Chicago, Housto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bffbe39f1e4d19e224547752719c4f3
https://doi.org/10.2527/1998.7641027x
https://doi.org/10.2527/1998.7641027x
Publikováno v:
Scopus-Elsevier
Cull beef cows (n = 80) that had consumed similar grassland diets were assigned to one of four feeding periods (0, 28, 56, and 84 d) and subdivided into two groups fed either a high-energy, high-protein diet or a high-energy, low-protein diet. Treatm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba6b03c84adee93c91b3df5b0da3967c
https://doi.org/10.2527/1996.7492187x
https://doi.org/10.2527/1996.7492187x
Publikováno v:
Journal of Food Science. 51:1144-1146
Instrumental and sensory evaluations were conducted on frankfurters manufactured with an increased monounsaturated/saturated (M/S) lipid ratio and 25% less fat than control. The M/S ratio was altered by using lean and fat from pigs fed 0%, 10%, or 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86907a2403b72d5c069eb0e03f6b66a1
https://doi.org/10.1111/j.1365-2621.1986.tb13069.x
https://doi.org/10.1111/j.1365-2621.1986.tb13069.x