Výsledky vyhledávání - "T. R. Dockerty"

Shelf-Life Extension of Vacuum Packaged Frankfurters Made from Beef Inoculated with Streptococcus lactis

Autor: T. R. Dockerty, J. R. Stouffer, R.A. Ledford, S. Y. Wang

Publikováno v: Journal of food protection. 49(2)

Fresh beef, containing .5% dextrose, was inoculated with Streptococcus lactis , incubated for 3, 5 and 7 d at 7±1°C, and then used to manufacture frankfurters. The frankfurters were vacuum-packaged and stored for 1, 2, 4 and 6 weeks at 3±1°C. Mic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e87e7c62eed0636c03127b11340609d
https://pubmed.ncbi.nlm.nih.gov/30959624

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Subprimal purchasing and merchandising decisions for pork: relationship to retail value

Autor: Davey B. Griffin, Jeffrey W. Savell, H K Johnson, C L Lorenzen, J P Walter, T R Dockerty

Publikováno v: Scopus-Elsevier

To assess retail value and profitability, cutting test data were obtained in a simulated retail cutting room for boxed pork subprimals, bone-in loins (n = 180), boneless loins (n = 94), Boston butts (n = 148), fresh hams (n = 28), and boneless hams (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82f9a66f6bac20631569b8693179faa9
https://doi.org/10.2527/1996.74113x

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Emulsification of Chicken Frankfurters Manufactured by Different Production Systems

Autor: M. A. MacBRIDE, D. L. Scott-Kline, Robert C. Baker, V. K. Fishell, T. R. Dockerty

Publikováno v: Poultry Science. 65:1693-1701

Mechanically deboned poultry meat (MDPM) from broiler necks and backs was used for manufacturing frankfurters in order to examine the effect of six production systems on the extent of emulsification during processing and palatability of the finished

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e5ad4e1341c143d4f78e731f18e2904a
https://doi.org/10.3382/ps.0651693

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Frankfurters Made from Broiler and Turkey Necks Mechanically Deboned Using Two Different Machines

Autor: D. L. Scott, T. R. Dockerty, Robert C. Baker

Publikováno v: Poultry Science. 68:1653-1657

Comparisons were made of frankfurters prepared from separate batches of skinned broiler and turkey necks, mechanically deboned in two different machines. Raw, mechanically deboned poultry meat was sampled for water, fat, ash, and protein analysis; fr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8d520a5ad30d69ce684607b773ee57b
https://doi.org/10.3382/ps.0681653

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Influence of Wholesale Lamb Marketing Options and Merchandising Styles on Retail Yield and Fabrication Time

Autor: H K Johnson, J P Walter, T R Dockerty, A.M. Martin, Davey B. Griffin, Jeffrey W. Savell, C L Lorenzen

Publikováno v: Scopus-Elsevier

Lamb carcasses (n = 94) from five packing plants, selected to vary in weight class and fat thickness, were used to determine retail yield and labor requirements of wholesale lamb fabrication. Carcasses were allotted randomly according to weight class

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33f76c6c585eba373fafa0480b13b375
http://www.scopus.com/inward/record.url?eid=2-s2.0-0030638210&partnerID=MN8TOARS

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Subprimal Purchasing and Merchandising Decisions for Pork: Relationship to Retail Yield and Fabrication Time

Autor: T R Dockerty, H K Johnson, J P Walter, Davey B. Griffin, Jeffrey W. Savell, C L Lorenzen

Publikováno v: Scopus-Elsevier

Boxed pork was obtained to represent four different purchase specifications (different anatomical separation locations and[or] external fat trim levels) common in the pork industry to conduct a study of retail yields and labor requirements. Bone-in l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a312e2ba1d7683ef8db27f4abb5c2c73
http://www.scopus.com/inward/record.url?eid=2-s2.0-0029685926&partnerID=MN8TOARS

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