Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Morgan L Henriott"'
Autor:
Chris R. Calkins, Kellen B. Hart, Nicolas A Bland, Nicolas J Herrera, Felipe Azevedo Ribeiro, Morgan L Henriott
Publikováno v:
J Anim Sci
Research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains with solubles, and differing quality grade on tenderness of beef steaks. Steers (n=240) were finished on Dry Rolled Corn (DR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfb8c1bec498ee83f7e92f0fd5ce20ed
https://europepmc.org/articles/PMC7701822/
https://europepmc.org/articles/PMC7701822/
Autor:
Chris R. Calkins, Kellen B. Hart, Nicolas J Herrera, Nicolas A Bland, Felipe Azevedo Ribeiro, Morgan L Henriott
Publikováno v:
J Anim Sci
The emerging market of frozen meat emphasizes the need to better understand beef surface discoloration and the ideal parameters of freezing beef to retain an acceptable color. The objectives of this study were to determine the impacts of myoglobin ox
Autor:
Nicolas A Bland, Kellen B. Hart, C. R. Calkins, Kent M. Eskridge, Morgan L Henriott, Nicolas J Herrera, Felipe Azevedo Ribeiro
Publikováno v:
Meat science. 170
Consumers consider beef color to be an indicator of freshness and therefore it is a major factor when purchasing beef. The ideal conditions for maintaining color throughout retail display following frozen storage have yet to be well established. Ther
Autor:
Morgan L Henriott, C. R. Calkins, Nicolas J Herrera, Nicolas A Bland, Felipe A. Ribeiro, Kellen B. Hart
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesMeat color is the number one factor influencing consumer purchase decisions. The emerging market of frozen meat emphasizes the need to understand beef surface discoloration and the ideal parameters of freezing beef to retain a superior colo
Autor:
Kellen B. Hart, Nicolas J Herrera, Felipe Azevedo Ribeiro, Chris R. Calkins, Nicolas A Bland, B. L. Gwartney, Morgan L Henriott
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of
Autor:
Nicolas J Herrera, Morgan L Henriott, Felipe Azevedo Ribeiro, Kellen B. Hart, Chris R. Calkins
Publikováno v:
J Anim Sci
The objective of this study was to evaluate the effects of feeding high-protein corn distillers grains on fresh beef quality. Steers (n = 60) were fed one of five diets for 190 d (six pens with 10 cattle/pen/diet): a corn control (Control), 40% high-
Autor:
Nicolas A Bland, Samodha C. Fernando, Nicolas J Herrera, Felipe Azevedo Ribeiro, Morgan L Henriott, Gary A. Sullivan, Soon Kiat Lau, Rebecca A. Furbeck, Chris R. Calkins, Jeyamkondan Subbiah
Publikováno v:
Meat Science. 172:108365
This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09)
Autor:
Morgan L Henriott, Nicolas A Bland, Kellen B. Hart, Nicolas J Herrera, Chris R. Calkins, Felipe Azevedo Ribeiro
Publikováno v:
J Anim Sci
This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grai
Autor:
Chris R. Calkins, Kellen B. Hart, Nicolas J Herrera, Morgan L Henriott, Felipe Azevedo Ribeiro, Nicolas A Bland
Publikováno v:
J Anim Sci
Myoglobin, when oxygenated, is bright red. The deoxygenated form (purple color) is unstable and can be oxidized to metmyoglobin (brown color). This research was conducted to determine if meat frozen in the oxygenated state could retain bright red col
Autor:
Nicolas A Bland, C. R. Calkins, S. Bertelli Pflanzer, Jeyamkondan Subbiah, Soon Kiat Lau, Morgan L Henriott, Nicolas J Herrera, Felipe A. Ribeiro
Publikováno v:
Meat and Muscle Biology. 3:62-62
ObjectivesThe objective of this research was to assess the impact of low relative humidity (RH) during dry aging on moisture and trim loss, tenderness, and flavor. The working hypothesis was that rapid drying would create a hard crust on the meat sur