Zobrazeno 1 - 10
of 242
pro vyhledávání: '"Melvin C. Hunt"'
Autor:
Nikki E. Neethling, Surendranath P. Suman, Gunnar O. Sigge, Louwrens C. Hoffman, Melvin C. Hunt
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 253-275 (2017)
Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value t
Externí odkaz:
https://doaj.org/article/fa0ed19ac30e4728a008913e33600299
Publikováno v:
Journal of Agricultural and Resource Economics, Vol 18, Iss 2, Pp 239-250 (1993)
Low-fat ground beef (LFGB) is a new product designed to be as palatable as beef products that contain significantly higher levels of fat. A hedonic model shows that each unitary increase in the leanness of ground beef products carries a price premium
Externí odkaz:
https://doaj.org/article/c9619a4e18074c368f048e9e01171f17
Autor:
Gretchen Mafi, Mahesh N. Nair, Melvin C Hunt, Morgan L. Denzer, Ranjith Ramanathan, Richard A. Mancini, Surendranath P. Suman
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2020)
Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification of muscle
Externí odkaz:
https://doaj.org/article/e97cca14d6dd4e0b862cfc72e923aa86
Autor:
D. Andy King, Melvin C. Hunt, Shai Barbut, James R. Claus, Darren P. Cornforth, Poulson Joseph, Yuan H. Brad Kim, Gunilla Lindahl, Richard A. Mancini, Mahesh N. Nair, Kjell J. Merok, Andy Milkowski, Anand Mohan, Fred Pohlman, Ranjith Ramanathan, Christopher R. Raines, Mark Seyfert, Oddvin Sørheim, Surendranath P. Suman, Mellissa Weber
Publikováno v:
Meat and Muscle Biology. 6
Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e81e18eab6ab5ed8bd0b7d77106fe5f
https://doi.org/10.22175/mmb.12473
https://doi.org/10.22175/mmb.12473
Publikováno v:
Meat and Muscle Biology. 6
Two experiments were conducted to understand the interrelationship among visual color score, Farnsworth-Munsell values, instrumental meat color measurements, and their impact on beef color evaluation. In experiment 1, L*, a*, and b* values and variou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08361ce0a4eab86f3ac3ad5cd858f129
https://doi.org/10.22175/mmb.14040
https://doi.org/10.22175/mmb.14040
Autor:
Justin Kastner, Melvin C. Hunt, Francisco Najar-Villarreal, Christopher I. Vahl, Elizabeth A. E. Boyle, J.K. Amamcharla, Qing Kang
Publikováno v:
Meat and Muscle Biology.
longissimuslumborum (LL) and psoas major (PM) steaks duringretail display and the effect of postmortem aging time (PMT) on the displaycolor life of LL and PM steaks using meta-analysis was determined. In phaseone, data were retrieved from 13 and 3 re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a33bfaada259651df1e2bbd180779513
https://doi.org/10.22175/mmb.12526
https://doi.org/10.22175/mmb.12526
Publikováno v:
Advances in food and nutrition research. 95
Limiting meat waste is a significant factor that can help meet future needs to provide high-quality animal protein while maximizing the utilization of natural resources. Fresh meat waste occurs during production, processing, distribution, and marketi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::43adf190508afa0132c9f56c25ed685c
https://pubmed.ncbi.nlm.nih.gov/33745512
https://pubmed.ncbi.nlm.nih.gov/33745512
Publikováno v:
Advances in Food and Nutrition Research ISBN: 9780128215203
Limiting meat waste is a significant factor that can help meet future needs to provide high-quality animal protein while maximizing the utilization of natural resources. Fresh meat waste occurs during production, processing, distribution, and marketi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1ecf83fd1810281a9d5b0b2349440c5
https://doi.org/10.1016/bs.afnr.2020.08.002
https://doi.org/10.1016/bs.afnr.2020.08.002
Autor:
Melvin C. Hunt, Richard A. Mancini, Ranjith Ramanathan, Gretchen G. Mafi, Mahesh N. Nair, Surendranath P. Suman, Morgan L. Denzer
Publikováno v:
Meat and Muscle Biology. 4
Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification of muscle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f8542f3eb0313265b7e821ca350f3ff
https://doi.org/10.22175/mmb.9598
https://doi.org/10.22175/mmb.9598
Autor:
Yuan H. Brad Kim, Elisabeth J. Huff-Lonergan, Mustafa M. Farouk, Danyi Ma, Steven M. Lonergan, Melvin C. Hunt, Derico Setyabrata
Publikováno v:
Meat Science. 144:74-90
Postmortem aging is a value-adding process and has been extensively practiced by the global meat industry for years. The rate and extent of aging impacts on meat quality characteristics are greatly affected by various biochemical/physiological change
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::711c17322895e9010ac7459d46985338
https://doi.org/10.1016/j.meatsci.2018.04.031
https://doi.org/10.1016/j.meatsci.2018.04.031