Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Robert J Maddock"'
Autor:
Beob G Kim, Duane M Wulf, Robert J Maddock, Dean N Peters, Carsten Pedersen, Yanhong Liu, Hans H Stein
Publikováno v:
Revista Colombiana de Ciencias Pecuarias, Vol 27, Iss 2, Pp 102-113 (2014)
Background: the relatively high concentration of polyunsaturated fatty acid in yellow corn may reduce the quality of pork fat, but feeding barley instead of yellow corn may increase pork quality. Objective: to determine the effects of feeding graded
Externí odkaz:
https://doaj.org/article/0e1ce0eec4824136913fad0f77de4902
Autor:
Benjamin M. Bohrer, Carol Lorenzen, Christi Calhoun, Glynn Tonsor, Kelly R. Vierck, Robert J. Maddock
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The goals of this article are to outline meat science research priorities, examine the current state of funding, and bring attention to the need for science-based solutions and innovation that maintains competitiveness for meat products while also ad
Externí odkaz:
https://doaj.org/article/f302de18f6ea46d3b4bf8ed92bf128ab
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
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
Publikováno v:
Translational Animal Science
Eighty-two yearling crossbred heifers (318.8 ± 1.03 kg) were utilized in a completely randomized design to evaluate the effects of distillers dried grains with solubles (DDGS) supplementation on animal performance, while grazing on rangeland of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d44e3dcb5338d49d83b003e78349012f
https://doi.org/10.1093/tas/txz118
https://doi.org/10.1093/tas/txz118
Autor:
Robert J. Maddock, Gwendolyn Barceló-Coblijn, Eric J Scholljegerdes, Scott L. Kronberg, Eric J. Murphy
Publikováno v:
European Journal of Lipid Science and Technology. 119:1600390
Ground beef has potential to be a relatively inexpensive and sustainable source of n-3 fatty acids (FA) for people who frequently consume it, but don't consume n-3 containing fish. To enhance n-3 FA content in ground beef, we evaluated FA content in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78538bc8731f127313b4838b5076abf2
https://doi.org/10.1002/ejlt.201600390
https://doi.org/10.1002/ejlt.201600390