Zobrazeno 1 - 10
of 258
pro vyhledávání: '"Steven M, Lonergan"'
Publikováno v:
Italian Journal of Animal Science, Vol 22, Iss 1, Pp 911-924 (2023)
There is a consistent and growing need for livestock and meat producers to understand the factors that affect fresh meat quality and value. New information can be used to make precise changes in management or genetic selection to improve the ability
Externí odkaz:
https://doaj.org/article/581f3909f65548d9b4cb7869f874a7cb
Autor:
Ben D Peyer, Christopher J Cassady, Dalton C Humphrey, Kenneth J Stalder, Steven M. Lonergan, William Edward Taylor
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
Abattoir-level digital image measurement and assessments recorded during the harvest process could contribute to better estimates of the economic value of each animal and could be used as animal health and well-being assessment tools to provide infor
Externí odkaz:
https://doaj.org/article/2c4fc604a4574df2a2fb15f3ddc417f4
Autor:
Nichole F. Huntley, Marcela M. de Souza, Matthew D. Schulte, Hamid Beiki, Andressa O. de Lima, Abigail E. Jantzi, Steven M. Lonergan, Elisabeth J. Huff-Lonergan, John F. Patience, James E. Koltes
Publikováno v:
Frontiers in Animal Science, Vol 4 (2023)
Xylose is a primary component of arabinoxylan in swine diets. As arabinoxylan is a significant component of fiber, and fiber is generally rising in practical pig diets globally, the study of arabinoxylan and xylose is of increasing interest. However,
Externí odkaz:
https://doaj.org/article/942da60491eb4d18ac44c361b58b275a
Autor:
Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Katherine G. Hochmuth, Kenneth J Prusa, Matthew D. Schulte, Stephanie L. Hansen, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
The objective of this experiment was to identify the impact of supranutritional zinc (SUPZN) and ractopamine hydrochloride (RAC) supplementation of beef steers on postmortem protein degradation and tenderness development of extended (>14 d) aged stea
Externí odkaz:
https://doaj.org/article/78c540b57c13447cad61ecc8f06af046
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 3 (2023)
The development of fresh meat quality is dictated by biochemical changes during the perimortem and postmortem period. Lipid and protein oxidation in postmortem skeletal muscle and meat products is detrimental to product quality. The mechanisms that i
Externí odkaz:
https://doaj.org/article/45cf944f89164cfc9be4b269288f45b4
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Advancements in technology and analytical methods enable researchers to explore the biochemical events that cause variation in meat quality. Among those, western blot techniques have been successfully used in identifying and quantifying the key prote
Externí odkaz:
https://doaj.org/article/94a2c1fb005f435cbd7393d5e68d135b
Autor:
Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Katherine G. Hochmuth, Kenneth J. Prusa, Matthew D. Schulte, Stephanie L. Hansen, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steer
Externí odkaz:
https://doaj.org/article/06268e881e89433d88dc0be5b7edfd55
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast
Externí odkaz:
https://doaj.org/article/e6a5322207d64f90b7ad1c8a2c6fa34b
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Fresh meat quality is adversely affected by protein oxidation. However, a fundamental understanding of the diverse factors that influence protein oxidation in postmortem muscle remains elusive. Peroxiredoxin-2 (Prdx2), an antioxidant protein, is more
Externí odkaz:
https://doaj.org/article/dc52b8a1c50f4dc48348502ce4efb902
Autor:
Chaoyu Zhai, Steven M. Lonergan, Elisabeth J. Huff-Lonergan, Logan G. Johnson, Kitty Brown, Jessica E. Prenni, Mahesh N Nair
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:7836-7846
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fa06a18b5f95a4910b0a6103ffc6448
https://doi.org/10.1021/acs.jafc.3c01225
https://doi.org/10.1021/acs.jafc.3c01225