Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Samantha R. Egolf"'
Autor:
Christina E. Bakker, Samantha R. Egolf, Lydia M. O’Sullivan, Ryan B. Cox, Heather R. Rode-Atkins, Amanda D. Blair, Keith R. Underwood, J. Kyle Grubbs
Publikováno v:
Foods, Vol 13, Iss 6, p 961 (2024)
The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middlewei
Externí odkaz:
https://doaj.org/article/642bf679b5d34e409bfa20ff9e7a0675
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Manufacturing dry-cured meat products without a thermal lethality step is a growing trend for charcuterie companies in the United States. The United States Department of Agriculture Food Safety and Inspection Service requires that hazards for ready-t
Externí odkaz:
https://doaj.org/article/5e427f6ca7394c5ab48a3ffcec5abad9
Autor:
Natalie L. Urrutia, Michel Baldin, Samantha R. Egolf, Rachel E. Walker, Yun Ying, Michael H. Green, Kevin J. Harvatine
Publikováno v:
Prostaglandins, Leukotrienes and Essential Fatty Acids. 192:102573
Autor:
Keith Underwood, J. Kyle Grubbs, Lydia M. Hite, Austin C. Egolf, A. D. Blair, Christina E Bakker, Samantha R. Egolf
Publikováno v:
J Anim Sci
Beef carcass weights (HCW) and quality grades (QG) have increased in the United States the last 30 years, yet chilling systems have not drastically changed. The objective was to examine the influence of HCW and QG [USDA select, low choice (LC), upper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1600419eb371e467d5933f9c3766c18c
https://europepmc.org/articles/PMC7701778/
https://europepmc.org/articles/PMC7701778/