Výsledky vyhledávání

Akademický článek

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

Autor: Brittany Olson, Emily A Rice, Erin Beyer, Jessie Vipham, John Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

Publikováno v: Meat and Muscle Biology, Vol 7, Iss 1 (2023)

Pork branding is a common tool used to differentiate products based on quality to assist consumers in making purchasing decisions. Most pork processers have premium pork programs with different parameters related to color, mar-bling, and other qualit

Externí odkaz: https://doaj.org/article/f8f58a89318b4d24b14479b08664ab2c

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Akademický článek

Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef

Autor: Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Lane A. Egger, Lindsey N. Drey, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

Publikováno v: Meat and Muscle Biology, Vol 7, Iss 1 (2023)

The objective of this study was to identify the threshold for color and discoloration for consumers to purchase ground beef and to determine the best objective measurement to predict consumer purchase intent. This study was designed in 2 phases, with

Externí odkaz: https://doaj.org/article/65726b0a20164ca2a7fe66efa90c88cb

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Research ethics systems, processes, and awareness across Europe: Radiography research ethics standards for Europe (RRESFE)

Publikováno v: Radiography. 28:1032-1041

INTRODUCTION: The Radiography Research Ethics Standards for Europe (RRESFE) project aims to provide a cross-sectional snapshot of current research ethics systems, processes, and awareness of such, across Europe together with identifying the associate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e74ff9fac4ac8586c05c791e7ccc8c82
https://doi.org/10.1016/j.radi.2022.07.002

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Akademický článek

Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

Autor: Brittany A. Olson, Emily A Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Colle, Michael D. Chao, Phillip Bass, Travis O'Quinn

Publikováno v: Meat and Muscle Biology, Vol 3, Iss 1 (2019)

The objective of this study was to assess consumer and chef perceptions and knowledge of beef degrees of doneness (DOD) as well as to measure the changes in cooked color over time related to DOD. Steaks from strip loins (M. longissimus lumborum) from

Externí odkaz: https://doaj.org/article/15a3aefc28cf4df38601764835b65dbf

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Akademický článek

Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings

Publikováno v: Meat and Muscle Biology, Vol 3, Iss 1 (2019)

The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display

Externí odkaz: https://doaj.org/article/1c8911d3b7a14327972d5659ea58e928

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Akademický článek

Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Publikováno v: Meat and Muscle Biology, Vol 3, Iss 1 (2019)

The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less

Externí odkaz: https://doaj.org/article/711e9b96cd1e45e18c51207a1423a8bb

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Akademický článek

Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

Autor: Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Travis O'Quinn

Publikováno v: Meat and Muscle Biology, Vol 3, Iss 1 (2019)

The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally r

Externí odkaz: https://doaj.org/article/a88faeb4285d4d0dbfe97809d87dc88c

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Akademický článek

Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

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

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