Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Rhonda K. Miller"'
Autor:
Ashley N. Arnold, Ayleen A. Gonzalez, Carol Lorenzen, Chad Carr, Davey B Griffin, E. Paige Williams, Gretchen Mafi, J. C. Brooks, Jeffrey W. Savell, Jerrad F. Legako, Kerri Gehring, Rhonda K. Miller, Robert J. Maddock, Trent E. Schwartz
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated by consumer sensory evaluations and Warner-Bratzler shear (WBS) force analyses. The retail tenderloin had the low
Externí odkaz:
https://doaj.org/article/33b16dad7ccc4d2fb0704d3c2fd3b19d
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
To explore the effects of lean source on the flavor of ground beef patties, beef inside rounds (n=9) were procured from each of the following treatment groups: commodity upper two-thirds choice (HC; USDA modest and higher marbling), heart-healthy-bra
Externí odkaz:
https://doaj.org/article/34c2a9d8b80142f8ae278fe2446dd7d6
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and
Externí odkaz:
https://doaj.org/article/6e3d1e8f08484ddbabb3379ec76c6c5d
Autor:
Bailey Schilling, Cassandra A. Pena, Chris Kerth, Dale R Woerner, J. C. Brooks, Jerrad F. Legako, Kayley R. Wall, Mahesh N. Nair, Paige Smith, Rhonda K. Miller, Traci Cramer
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Beef flavor has been identified as a driver of consumer acceptability; however, little is known about variability of flavor in major United States retail beef cuts. Four beef cuts (chuck roast; top sirloin steaks; top loin steaks; and 80/20 ground be
Externí odkaz:
https://doaj.org/article/20171f4b9ce04ad092e580a4210b8962
Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2022)
Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) and cooked on a commercial flat top grill at 177°C (LOW) or 232°C (HIGH) grill surface temperature. Gas chromatography/ma
Externí odkaz:
https://doaj.org/article/969c3f0da53541b4b147933dc19915bc
Autor:
Ashley Arnold, Chris Kerth, Daniel S Hale, Davey B Griffin, Jeffrey W. Savell, Kerri Gehring, Michaela C Till, Rhonda K. Miller
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtain
Externí odkaz:
https://doaj.org/article/77a4ac69f6204fc893cf6cb78825a315
Autor:
Frank Dunshea, Minh Ha, Peter Purslow, Rhonda K. Miller, Robyn Warner, Rozita Spiroska Vaskoska, Tommy L. Wheeler, Xin Li
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2021)
Meat tenderness is a quality trait critical to consumer acceptance and determines satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review was to explore instrumental and sensory methods for assessing meat tenderne
Externí odkaz:
https://doaj.org/article/d71aeaa9acea4f38bfd85589138c6f81
Autor:
Chris Kerth, Heng Ban, Jerrad F. Legako, Karin Allen, Kelly R Vierck, Rhonda K. Miller, Silvana Martini, ToniRae Gardner
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The objective of this study was to determine the thermodynamic and physical properties of beef strip loin steaks of varying thicknesses and USDA quality grades cooked with high and low grill surface temperatures. Thermal characteristics described by
Externí odkaz:
https://doaj.org/article/4e082c40540640ef97ca7542154a1b3b
Autor:
Hillary A. Martinez, Ashley N. Arnold, J. Chance Brooks, Chad C. Carr, Kerri B. Gehring, Davey B. Griffin, Daniel S. Hale, Gretchen G. Mafi, D. Dwain Johnson, Carol L. Lorenzen, Robert J. Maddock, Rhonda K. Miller, Deborah L. VanOverbeke, Bridget E. Wasser, Jeffrey W. Savell
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 138-148 (2017)
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of s
Externí odkaz:
https://doaj.org/article/ee79aea74e3747608901b8dd9e8a66a3
Autor:
McKensie K. Harris, Ray R. Riley, Ashley N. Arnold, Rhonda K. Miller, Davey B. Griffin, Kerri B. Gehring, Jeffrey W. Savell
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 46-52 (2017)
Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets ( = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were
Externí odkaz:
https://doaj.org/article/5a1ce73a01b748eda5f9080f735c4437