Výsledky vyhledávání

Effects of Retail Style or Food Service Style Packaging Type and Storage Time on Sensory Characteristics of Bacon Manufactured from Commercially Sourced Pork Bellies

Autor: Benjamin M. Bohrer, B. K. Lowe, Dustin Dee Boler, Anna C Dilger, S.F. Holmer

Publikováno v: Journal of Food Science. 79:S1197-S1204

UNLABELLED Objectives were to characterize differences in pork bellies that were stored frozen for different durations prior to processing and characterize sensory properties of the bacon derived from those bellies when stored in either retail or foo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::365c0b6b3fe51b35a42f0e6f01fd4d02
https://doi.org/10.1111/1750-3841.12480

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Comparison of varying doses and durations of ractopamine hydrochloride on late-finishing pig carcass characteristics and meat quality

Autor: John Killefer, L. W. Kutzler, S. N. Carr, S.F. Holmer, Dustin Dee Boler, M. J. Ritter, C. W. Parks, Floyd K. Mckeith

Publikováno v: Journal of Animal Science. 89:2176-2188

The objective was to investigate the effect of various doses and durations of ractopamine hydrochloride (RAC) on pig HCW, cutting yields, and meat quality. Late-finishing pigs (approximately 93 kg) were allotted to 12 treatments 35 d before slaughter

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65c1f716e4d335634ea571cf95bb85c8
https://doi.org/10.2527/jas.2010-3601

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The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks

Autor: S.F. Holmer, B.J. McFarlane, John Killefer, Floyd K. Mckeith

Publikováno v: Meat Science. 88:151-157

The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect (P > 0.05) of time between enhancement and when stea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adc7e596a0978c37f7945c17422fdbb0
https://doi.org/10.1016/j.meatsci.2010.12.016

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Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride

Autor: S.F. Holmer, D. A. Duncan, G. L. Allee, R. B. Hinson, S. N. Carr, John Killefer, F. K. McKeith, M. J. Ritter, Dustin Dee Boler, C. R. Stites, D. B. Petry

Publikováno v: Journal of Animal Science. 89:210-220

Ractopamine hydrochloride (RAC) has consistently led to an advantage in carcass cutting yields of finishing pigs and remains a common feed additive in US finishing pig diets. Less is known about the effect of RAC on further processing characteristics

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a095f2720e54fac4eabb1cd751042be
https://doi.org/10.2527/jas.2010-3041

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The effect of zilpaterol hydrochloride on meat quality of calf-fed Holstein steers

Publikováno v: Journal of Animal Science. 87:3730-3738

The objective of these studies was to evaluate the effects of zilpaterol hydrochloride (ZH), fed for 0, 20, or 30 d, on meat quality attributes of calf-fed Holstein steers. Steers were slaughtered at a commercial facility, and carcasses were selected

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::861ba56354007075e5c1b6701a506251
https://doi.org/10.2527/jas.2009-1838

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REALIMENTATION OF CULL BEEF COWS. I. LIVE PERFORMANCE, CARCASS TRAITS AND MUSCLE CHARACTERISTICS

Autor: John Killefer, L.L. Berger, M.S. Brewer, J.W. Homm, S.F. Holmer, Floyd K. Mckeith

Publikováno v: Journal of Muscle Foods. 20:293-306

The objective of this study was to determine whether culled beef cows fed a high-concentrate diet (FED) would have improved live performance, carcass traits and muscle characteristics compared with forage fed (CON) cows. In addition, ractopamine (RAC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::65756e96eeb00aef13d229dc7c5aed99
https://doi.org/10.1111/j.1745-4573.2009.00149.x

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REALIMENTATION OF CULL BEEF COWS. II. MEAT QUALITY OF MUSCLES FROM THE CHUCK, LOIN AND ROUND IN RESPONSE TO DIET AND ENHANCEMENT

Autor: John Killefer, L.L. Berger, A.J. Stetzer, M.S. Brewer, Floyd K. Mckeith, J.W. Homm, S.F. Holmer

Publikováno v: Journal of Muscle Foods. 20:307-324

From an experiment in which 60 beef cull cows were assigned to one of three feeding treatments, forage fed, high concentrate or high concentrate plus ractopamine, 10 muscles were removed from both sides of the carcass. Muscles from one side of the ca

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1dcc1c7e9b0d8700a9f1ae5f4eb1bc1d
https://doi.org/10.1111/j.1745-4573.2009.00150.x

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Characterization of striping in fresh, enhanced pork loins

Autor: John Killefer, J.P. Gooding, M.S. Brewer, S.F. Holmer, Floyd K. Mckeith, P. J. Rincker, S. N. Carr, T. R. Carr

Publikováno v: Meat Science. 81:364-371

To investigate the striping phenomenon in fresh, enhanced pork, a series of experiments were undertaken to identify possible causes of the problem. No one factor (individual brine components, brine pH, ingredient concentration, enhancement pressure,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27e14c5a80d4750e9b4ac0f2e1c9100f
https://doi.org/10.1016/j.meatsci.2008.08.016

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Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties

Autor: C. M. Souza, Dustin Dee Boler, John Killefer, J. E. Cannon, S.F. Holmer, D. L. Clark, N. R. Smit, J. W. Summerfield, L. W. Kutzler, F. K. McKeith

Publikováno v: Journal of food science. 77(1)

The objective was to evaluate high-pressure processing (HPP) with varying liquid (water) temperatures on pork quality and textural properties of frankfurters. HPP pressurization liquid temperatures were 15.5 °C (HPP Low) and 29.4 °C (HPP Med). Anal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26ea3b43094e36d08148c31d89f2ccbf
https://pubmed.ncbi.nlm.nih.gov/22260131

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The effects of high pressure processing on pork quality, palatability, and further processed products

Autor: John Killefer, D. L. Clark, C. M. Souza, N. R. Smit, L. W. Kutzler, J. W. Summerfield, J. E. Cannon, S.F. Holmer, F. K. McKeith, Dustin Dee Boler

Publikováno v: Meat science. 87(4)

The objective was to evaluate high pressure processing (HPP) on postmortem metabolism and pork quality. Six pigs were randomly selected immediately after slaughter. After splitting, one side was randomly designated for HPP of 215 MPa for 15 s with wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b2f1af7b7f5b29ac8ae7a1fdf898812
https://pubmed.ncbi.nlm.nih.gov/21172731

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