Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Virginia E. Zorn"'
Autor:
Virginia E. Zorn, Terry D. Brandebourg, Mary K. Mullenix, Aeriel D. Belk, Khim B. Ale, Frank W. Abrahamsen, Nar K. Gurung, Jason T. Sawyer
Publikováno v:
Animals, Vol 13, Iss 16, p 2628 (2023)
The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measur
Externí odkaz:
https://doaj.org/article/2015dbe9dbf04346aa78844e3d6f27c9
Autor:
Tristan M. Reyes, Madison P. Wagoner, Virginia E. Zorn, Madison M. Coursen, Barney S. Wilborn, Tom Bonner, Terry D. Brandebourg, Soren P. Rodning, Jason T. Sawyer
Publikováno v:
Foods, Vol 11, Iss 4, p 520 (2022)
Packaging technology is evolving, and the objectives of this study were to evaluate instrumental surface color, expert color evaluation, and lipid oxidation (TBARS) on beef longissimus lumborum steaks packaged in vacuum-ready packaging (VRF) or polyv
Externí odkaz:
https://doaj.org/article/ad0aa661a00849ed8f92488799a0cab6
Autor:
Reagan N. Cauble, Jase J. Ball, Virginia E. Zorn, Tristan M. Reyes, Madison P. Wagoner, Madison M. Coursen, Barry D. Lambert, Jason K. Apple, Jason T. Sawyer
Publikováno v:
Foods, Vol 10, Iss 12, p 2963 (2021)
M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (
Externí odkaz:
https://doaj.org/article/0b2dd39763364dc5b2cb3cc4ab091be3
Autor:
Tristan M. Reyes, Madison M. Coursen, Reagan N Cauble, Virginia E. Zorn, Jason K. Apple, Barry D. Lambert, Madison P. Wagoner, J. J. Ball, J.T. Sawyer
Publikováno v:
Foods; Volume 10; Issue 12; Pages: 2963
Foods
Foods, Vol 10, Iss 2963, p 2963 (2021)
Foods
Foods, Vol 10, Iss 2963, p 2963 (2021)
M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08823e2e0f68a0aa1148f1f17a3f5de8