Výsledky vyhledávání - "N. C. Hardcastle"

Akademický článek

The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef

Autor: Andrea J. Garmyn, Jerrad F. Legako, M. F. Miller, Mindy M. Brashears, N. C. Hardcastle

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

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Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

Autor: C. Bendele, N. C. Hardcastle, Mark F. Miller, Andrea J. Garmyn, Rod Polkinghorne

Publikováno v: Foods, Vol 9, Iss 2, p 177 (2020)
Foods
Volume 9
Issue 2

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and fla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d24ebd65849ec8a0629168e3805c344
https://www.mdpi.com/2304-8158/9/2/177

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Effects of Enhancement Techniques of Beef Flanks On the Palatability of Fajita Meat

Autor: N. C. Hardcastle, M. F. Miller, K. T. Mahagan, S. Morrow, Andrea J. Garmyn, J. C. Brooks

Publikováno v: Meat and Muscle Biology. 3

ObjectivesValue added products are typically enhanced either through needle injection or vacuum tumbling, and both techniques carry certain benefits, whether that be more even distribution of the brine or improved palatability. However, it is unknown

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bb8e17a1817411a5d743829096f2d1b
https://doi.org/10.22175/mmb.10797

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Effect of Enhancement on Three Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of Australian Beef

Autor: N. C. Hardcastle, A. J. Garmyn, M. F. Miller

Publikováno v: Meat and Muscle Biology. 3

ObjectivesImported meat products are commonly used in the value-addition sector of the US meat industry. Non-meat ingredients, such as sodium tripolyphosphate (STP), are often introduced into imported subprimals by the processor to mitigate potential

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::35e47a3baad16ab914a003edc5a49434
https://doi.org/10.22175/mmb.10673

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Effect of Enhancement of Two Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of US Beef

Autor: B. I. Mills, N. C. Hardcastle, A. J. Garmyn, M. F. Miller

Publikováno v: Meat and Muscle Biology. 3

ObjectivesConsumers are increasingly searching for more natural and healthier foods that avoid ingredients like phosphates (“clean label”). The objective of this study was to determine the effects of enhancement ingredients and quality grade on t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1487be9eb52c7acbeb08733ab41f1f26
https://doi.org/10.22175/mmb.10692

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The Effects of Enhancement Strategies of Beef Flanks on Composition and Consumer Palatability Characteristics

Autor: Sean J. Morrow, Markus F. Miller, Andrea J. Garmyn, J. Chance Brooks, N. C. Hardcastle

Publikováno v: Meat and Muscle Biology. 3

Beef rectus abdominis muscles (n = 100; 20/treatment) were assigned randomly to 1 of 5 treatments: untreated control (Control, No Treatment; CNT), vacuum tumbled control without marinade (Tumbled Control, No Treatment; TCNT), vacuum tumbled with mari

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9c4c68ca60cb2f6778cf7c90e4199bd5
https://doi.org/10.22175/mmb2019.07.0030

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The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef

Autor: Jerrad F. Legako, N. C. Hardcastle, M. F. Miller, Andrea J. Garmyn, Mindy M. Brashears

Publikováno v: Meat and Muscle Biology. 2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9b5ad04395895181a787b0d147f9944c
https://doi.org/10.22175/mmb2018.05.0012

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