Zobrazeno 1 - 10
of 45
pro vyhledávání: '"R.T. Baublits"'
Publikováno v:
Meat Science. 83:263-270
Fresh and cooked color of dark-cutting (DC) beef strip loins (mean pH=6.56) enhanced with 0.25, 0.50, 0.75 or 1.00% lactic acid (LA) were compared to non-enhanced DC and normal pH (NpH; mean pH=5.43) strip loins. Even though NpH steaks received the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::943225cc6549047dcc938fa7aaa2fc4d
https://doi.org/10.1016/j.meatsci.2009.05.008
https://doi.org/10.1016/j.meatsci.2009.05.008
Autor:
Philip G. Crandall, S.A. Quilo, A.H. Brown, Fred W. Pohlman, R.T. Baublits, J.L. Aparicio, P.N. Dias-Morse
Publikováno v:
Meat Science. 82:44-52
Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Unde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e720a16f95c22345b33cf6e35cc4237
https://doi.org/10.1016/j.meatsci.2008.12.002
https://doi.org/10.1016/j.meatsci.2008.12.002
Autor:
R.T. Baublits, A.H. Brown, Fred W. Pohlman, C. Bokina, S.A. Quilo, Philip G. Crandall, P.N. Dias-Morse, R.P. Story, G. Rajaratnam
Publikováno v:
Journal of Muscle Foods. 20:54-69
Beef trimmings, inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST), were treated with 3% potassium lactate (K-L), 4% sodium metasilicate (NMS), 0.1% acidified sodium chlorite (ASC) or 0.02% peroxyacetic acid (PAA) prior to grinding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbc179293e0539fe9e893215cb78275f
https://doi.org/10.1111/j.1745-4573.2008.00133.x
https://doi.org/10.1111/j.1745-4573.2008.00133.x
Autor:
Daniel C. Rule, Zelpha B. Johnson, R.B. Pugh, D.O. Onks, C.J. Richards, B. A. Sandelin, C.M. Murrieta, Fred W. Pohlman, A.H. Brown, H.D. Loveday, R.T. Baublits
Publikováno v:
Journal of Muscle Foods. 20:1-17
Rib steaks (n = 52) from forage-fed cattle and United States Department of Agriculture Choice and Select rib steaks obtained from area supermarkets were utilized to determine correlations between fatty acids and sensory characteristics, to develop pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bbe614eb6460ddddaa672091eebea26
https://doi.org/10.1111/j.1745-4573.2008.00129.x
https://doi.org/10.1111/j.1745-4573.2008.00129.x
Publikováno v:
Meat Science. 75:575-584
The objectives of this study were to evaluate longitudinal and lateral variations in color stability and sensory characteristics of the semimembranosus from each muscle location (dorsal = D, medial = M, ventral = V), and within each steak subsequentl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cc283c796e89dd66c267338e7a2bacc
https://doi.org/10.1016/j.meatsci.2006.09.012
https://doi.org/10.1016/j.meatsci.2006.09.012
Autor:
R.B. Pugh, C.J. Richards, A.H. Brown, Zelpha B. Johnson, D.O. Onks, C.M. Murrieta, Fred W. Pohlman, B. A. Sandelin, Daniel C. Rule, H.D. Loveday, R.T. Baublits
Publikováno v:
Journal of Muscle Foods. 17:311-329
Over two consecutive years, steaks from cattle (n = 107) grazing three cool-season grazing systems consisting of either orchard grass pasture or fescue pasture, each with soyhull (SH) supplementation or fescue pasture with no supplementation, were co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27188671bb8131f551089f560d19e399
https://doi.org/10.1111/j.1745-4573.2006.00052.x
https://doi.org/10.1111/j.1745-4573.2006.00052.x
Publikováno v:
Meat Science. 72:704-712
Beef biceps femoris (n=10; muscle sections, n=20; BF), infraspinatus (n=10; muscle sections, n=20; IS), and longissimus (n=10; muscle sections, n=20; LM) muscles were utilized to evaluate the effect of enhancement with phosphate and varying levels of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a9e3cb9bf928b2112443c32c709b4e3
https://doi.org/10.1016/j.meatsci.2005.09.023
https://doi.org/10.1016/j.meatsci.2005.09.023
Publikováno v:
Meat Science. 72:741-750
Fresh pork loins (n=15; muscle sections, n=30) were utilized to evaluate the effects of pump rate (0%, 6%, or 12%) with a solution of sodium tripolyphosphate and sodium chloride (0.4% and 1.0% targeted final product concentrations, respectively), and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22afa008c89ae1ff8c3ee8b64d9f1fd4
https://doi.org/10.1016/j.meatsci.2005.10.006
https://doi.org/10.1016/j.meatsci.2005.10.006
Effects of Size and Rate of Maturing on Carcass Composition of Pasture- or Feedlot- Developed Steers
Autor:
F. W. Pohlman, P. K. Camfield, Z. B. Johnson, R.T. Baublits, B. A. Sandelin, A. H. Brown, G. T. J. Tabler, C. J. Brown
Publikováno v:
Asian-Australasian Journal of Animal Sciences. 19:661-671
Steers (n = 335) of known genetic backgrounds from four fundamentally different growth types were subjected to two production systems to study the main effects and possible interactive effects on carcass composition. Growth types were animals with ge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d29f2e8cc8ddd14323e0d5c989c6c688
https://doi.org/10.5713/ajas.2006.661
https://doi.org/10.5713/ajas.2006.661
Publikováno v:
Meat Science. 72:503-512
Enhancement of beef biceps femoris muscles (n=45) with solutions comprising sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, with the exclusion of sodium ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08fbd46aef284a9731421d7c00e7c3e9
https://doi.org/10.1016/j.meatsci.2005.08.018
https://doi.org/10.1016/j.meatsci.2005.08.018