Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Michael J Colle"'
Autor:
Jessie B. Van Buren, Brooklyn Epperson, Sierra Jepsen, Mikayla Heimbuch, Kayleen Oliver, James Nasados, Phillip D. Bass, Michael J. Colle
Publikováno v:
Foods, Vol 13, Iss 10, p 1476 (2024)
Extending the shelf life of exported beef could increase international demand and producer profits. The objective was to evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf life of frozen
Externí odkaz:
https://doaj.org/article/bd62f3ee4c6443f08ce339fb6228a378
Autor:
Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, María José Beriain, José Antonio Mendizabal, Silvia Arazuri, Carmen Jarén, Phillip D. Bass, Michael J. Colle, David García, Miguel Romano-Moreno, Kizkitza Insausti
Publikováno v:
Foods, Vol 11, Iss 19, p 3105 (2022)
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to create a model that can classify
Externí odkaz:
https://doaj.org/article/eaf610309bf141798234e91e05ec455b
Autor:
Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Michael J. Colle, Phillip D. Bass, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to determine the impact on beef palatability perceptions when consumers with varying degree of doneness (DOD) preferences are served steaks cooked to multiple DOD. Paired Low Choice strip loin steaks were randomly assi
Externí odkaz:
https://doaj.org/article/a1ede827bef947f387805872e3794d4c
Autor:
Christopher J. Williams, Gordon K. Murdoch, Matt C. Colle, Matthew E. Doumit, Michael J. Colle, Phil D. Bass, Ron P. Richard, Will I. Loucks
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
Extended aging increases browning and decreases redness in fresh beef. The goal of this study was to test an already proven combination of antioxidants (0.05% ascorbic acid + 0.1% rosemary extract) using a method that could be applied at the retail l
Externí odkaz:
https://doaj.org/article/820ccd0df5724ed2b19f7028c60ffb30
Autor:
Kizkitza Insausti, María T. Murillo-Arbizu, Olaia Urrutia, José A. Mendizabal, María J. Beriain, Michael J. Colle, Phillip D. Bass, Ana Arana
Publikováno v:
Foods, Vol 10, Iss 3, p 493 (2021)
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested a
Externí odkaz:
https://doaj.org/article/688a32bc775b47f6812e263049c6b87b
Autor:
Sierra Marie Jepsen, Jessie B. Van Buren, Brooklyn S. Epperson, Mikayla L. Heimbuch, Kayleen F. Oliver, James A. Nasados, Michael J. Colle, Diana I. Clark, Phillip D. Bass
Publikováno v:
Meat and Muscle Biology. 7
Muscle profiling improves value and optimization of beef carcasses by expanding knowledge of physical, com-positional, and marketable attributes of single-muscle cuts. Extensive profiling for individual muscle portions of the NAMI #184 beef top sirlo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b56acc580793209f8b17d3962c9a9949
https://doi.org/10.22175/mmb.15717
https://doi.org/10.22175/mmb.15717
Autor:
Mikayla L Heimbuch, Jessie B Van Buren, Brooklyn S Epperson, Sierra M Jepsen, Kayleen F Oliver, James A Nasados, Dino A Vinci, Mallery Larson, Denise E Konetchy, William J Price, Kelly R Vierck, Jerrad F Legako, Kaitlyn Loomas, Kizkitza Insausti, Phillip D Bass, Michael J Colle
Publikováno v:
Journal of Animal Science. 101
The objectives of this study were to evaluate the growth rates, carcass quality, shelf-life, tenderness, sensory characteristics, volatile compounds, and fatty acid composition of wool, hair, and composite (wool × hair) lambs. Twenty-one wether lamb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ecfdde0290c122346aeed09224e258e
https://doi.org/10.1093/jas/skad076
https://doi.org/10.1093/jas/skad076
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
Beef Loin, Strip Loins (IMPS #180; n = 20) with marbling scores between Modest00 and Modest30 at the 12th and 13th rib interface of the M. longissimus thoracis et lumborum (LL) were collected. Each strip loin was fabricated into 6 samples taken perpe
Externí odkaz:
https://doaj.org/article/007c6a7322624f7e818fd65281b53ca2
Autor:
Sara, León-Ecay, Ainara, López-Maestresalas, María Teresa, Murillo-Arbizu, María José, Beriain, José Antonio, Mendizabal, Silvia, Arazuri, Carmen, Jarén, Phillip D, Bass, Michael J, Colle, David, García, Miguel, Romano-Moreno, Kizkitza, Insausti
Publikováno v:
Foods (Basel, Switzerland). 11(19)
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to create a model that can classify
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::988fd2f0382af3539e6cbbe43746a260
https://pubmed.ncbi.nlm.nih.gov/36230181
https://pubmed.ncbi.nlm.nih.gov/36230181
Autor:
Jessica M. Lancaster, Tanya M. Weber, Jessie B. Van Buren, Jaxon H. Smart, Brianna J. Buseman, James A. Nasados, Gordon K. Murdoch, William J. Price, Michael J. Colle, Phillip D. Bass
Publikováno v:
Meat and Muscle Biology. 6
Variation in cut size and weight of fabricated subprimals is a challenge of increased beef carcass weights. Subsequently, variation in carcass size has resulted in consistency challenges during retail display. The objective of this study was to asses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaaff1a659d9b4e6feea58b2f0c49254
https://doi.org/10.22175/mmb.13219
https://doi.org/10.22175/mmb.13219