Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Samuel G. Davis"'
Autor:
Ellie G Kidwell, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis G. O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
While the factors impacting raw meat color have been extensively explored, the factors affecting cooked meat color have been largely ignored, leaving a gap in research. Establishing a baseline for the changes that accompany different degrees of donen
Externí odkaz:
https://doaj.org/article/ed37499a1ba042deb0bccbb106f68413
Autor:
Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to eval
Externí odkaz:
https://doaj.org/article/6efda1faf6214837b8be9e5a7645f537
Autor:
Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat
Externí odkaz:
https://doaj.org/article/f7b1a252a95242ed80cfc3f0f5d75758
Autor:
Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability ratings of ground beef from the same source. Ground beef chubs that were 80% lean/20% fat (n=1
Externí odkaz:
https://doaj.org/article/2b1be74fc2ca46ea9ba5adc5f298ad93
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
Autor:
Anthony J. Tarpoff, Daniel U. Thomson, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Sydney B. Bigger, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36
Externí odkaz:
https://doaj.org/article/0f15ee427cdb42abb2e95a750dc1d2b3
Autor:
Keayla M. Harr, Erin S. Beyer, Kaylee J. Farmer, Samuel G. Davis, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh, Travis G. O'Quinn
Publikováno v:
Meat and Muscle Biology. 6
The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6269098c345140179d0afffea9f0a652
https://doi.org/10.22175/mmb.15518
https://doi.org/10.22175/mmb.15518
Autor:
Keayla M. Harr, Erin S. Beyer, Kaylee J. Farmer, Samuel G. Davis, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh, Travis G. O'Quinn
Publikováno v:
Meat and Muscle Biology. 6
The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability ratings of ground beef from the same source. Ground beef chubs that were 80% lean/20% fat (n=1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52a0b98ee6ba312ec5a01803734b29f7
https://doi.org/10.22175/mmb.15482
https://doi.org/10.22175/mmb.15482
Autor:
Kaylee J. Farmer, Erin Beyer, Samuel G. Davis, Keayla Harr, Katie R. Lybarger, Lane A. Egger, Michael Chao, Jessie Vipham, Morgan Zumbaugh, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology.
Palatability traits of ribeye, strip loin, andtenderloin steaks were evaluated in a bone-in versus boneless scenario. Eatingquality of these cuts was also evaluated in a high quality (upper 2/3 USDAChoice) and a lower quality (USDA Select) product to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d3b0ae0e6651997ad0e9783f136ae15
https://doi.org/10.22175/mmb.15488
https://doi.org/10.22175/mmb.15488
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
Autor:
Travis G. O’Quinn, A. J. Tarpoff, Kaylee J. Farmer, Jessie L. Vipham, Daniel U. Thomson, Samuel G. Davis, Morgan D. Zumbaugh, Sydney B. Bigger, Keayla M. Harr, Michael Chao, Erin S. Beyer
Publikováno v:
Meat and Muscle Biology. 5
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8e0bf53992daae0cde6b5fe4c90fd22
https://doi.org/10.22175/mmb.12989
https://doi.org/10.22175/mmb.12989
Autor:
J. Keith Ord, Samuel G. Davis
Publikováno v:
Interfaces. 20:31-42
Recent disclosures of illegal trading practices in the securities industry have prompted the development of improved computer detection models. We designed for the NASD a surveillance system that employs statistical analysis to uncover unusual patter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26f87bfde1756c072f429eb7b0169080
https://doi.org/10.1287/inte.20.5.31
https://doi.org/10.1287/inte.20.5.31