Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Phillip Bass"'
Autor:
Brooklyn Epperson, Claire Shaw, Inna Popova, James A Nasados, Jessica Lancaster, Jessie Van Buren, Meagan Wottoon, Michael Colle, Phillip Bass, Yufei Guo
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
Non-allergenic, plant-based water binders could improve the shelf life of beef patties, thereby reducing food waste. The objective of the current study was to optimize mustard extract addition for improvement of shelf stability and physical appearanc
Externí odkaz:
https://doaj.org/article/2b7f9071cc18499f98b04e7ed62046a9
Autor:
Brooklyn Epperson, Claire Shaw, James A Nasados, Jessie Van Buren, Julia Piaskowski, Meagan Wottoon, Michael Colle, Mikayla Heimbuch, Phillip Bass, Sierra Marie Jepsen, Yufei Guo
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
Chilling-related meat quality issues have been observed in the deep portion of the top round due to the increase of average beef carcass size. The current study examines the impact of an alternative fabrication method aimed at alleviating top round q
Externí odkaz:
https://doaj.org/article/f25e94db41fb48d4a88ce53ee5b3d6aa
Autor:
Brooklyn Epperson, James A Nasados, Jessie Van Buren, Kayleen Oliver, Michael Colle, Mikayla Heimbuch, Phillip Bass, Robert Haggerty, Sierra Jepsen, William J Price
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
Finger steaks, an Idaho culinary tradition, are historically made with beef loin cuts which command a higher value than other beef primals. The primary objective of the current study was to evaluate tenderness and sensory characteristics of beef fing
Externí odkaz:
https://doaj.org/article/a70a6831b58441ea96c0b45f0d33d16f
Autor:
Brianna J Buseman, James A Church, James A Nasados, Jaxon H Smart, Jessica M Lancaster, Jessie B Van Buren, Michael Colle, Phillip Bass, Tanya M Weber, William J Price
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
Improving the shelf life of steaks from beef chuck rolls and bone-in short ribs, items commonly exported, will increase the demand of beef in international markets. Our objectives were to determine the effect of topically applying combinations of ace
Externí odkaz:
https://doaj.org/article/e97c798d414b4a4d8913935235b96366
Autor:
Brooklyn Epperson, Diana Clark, James A Nasados, Jessie B Van Buren, Kayleen Oliver, Michael Colle, Mikayla Heimbuch, Phillip Bass, Sierra Marie Jepsen
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
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://doaj.org/article/3a889542802d40f8b4db6c48d0311769
Autor:
Brianna J Buseman, James A Church, James A Nasados, Jaxon H Smart, Jessica M Lancaster, Jessie B Van Buren, Michael Colle, Phillip Bass, Tanya M Weber, William J Price
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Improvements in retail shelf life of exported beef will help with merchandising and increase competitiveness in the worldwide market for United States beef products. The objective of this study was to determine the effect of topically applying acerol
Externí odkaz:
https://doaj.org/article/45d97bf1a6d54a0fbbb5948addd5bb98
Autor:
Brianna J Buseman, Gordon K Murdoch, James A Nasados, Jaxon H Smart, Jessica M Lancaster, Jessie B Van Buren, Michael Colle, Phillip Bass, Tanya M Weber, William J Price
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
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://doaj.org/article/7860ce22565c43dfbca70fdfe7f38f56
Autor:
Brianna J Buseman, Gordon K Murdoch, James A Nasados, Jaxon H Smart, Jessica M Lancaster, Jessie B Van Buren, Kizkitza Insausti, Matthew E Doumit, Michael Colle, Phillip Bass, Tanya M Weber, William J Price
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three beef steers were harvested a
Externí odkaz:
https://doaj.org/article/db45c19e53414901ad47132814677e4c
Autor:
Brianna J Buseman, Gordon K Murdoch, James A Nasados, Jessica M Lancaster, Jessie B Van Buren, Michael Colle, Phillip Bass, Tanya M Weber
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
Genetic panel use as a selection tool has grown in popularity in the beef industry. The objective of the study was to determine whether beef cattle genetically selected for tenderness generated a tender product. Igenity® (IT) panel results were prov
Externí odkaz:
https://doaj.org/article/d5fd7d3e1d554df8a52c5e9ec918ff68
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
Many artisanal meat professionals believe that the microbial populations on the outer crust of dry-aged beef contribute to variation in sensory profiles; however, to date there is minimal information about the microbes themselves that grow on commerc
Externí odkaz:
https://doaj.org/article/98160106d91847ddbfa0582e9ded22ff