Zobrazeno 1 - 10
of 31
pro vyhledávání: '"W. J. Costello"'
Publikováno v:
Journal of food protection. 45(2)
Restructured cow beef steaks were made using six different flake size formulations: (a) coarse, (b) medium, (c) fine, (d) coarse + medium, (e) medium + fine and (f) coarse + fine meat flakes. Each formulation was mixed for 0, 5, 10 or 15 min, pressed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46895705fb6b0a4152d44ef0e3424de6
https://pubmed.ncbi.nlm.nih.gov/30866199
https://pubmed.ncbi.nlm.nih.gov/30866199
Publikováno v:
The Professional Animal Scientist. 19:375-387
Three popular fast-foods, french-fried potatoes, chicken nuggets, and beef fingers, were deep-fat fried in three oils: partially hydrogenated soybean oil (SBO), tallow (TAL), and a blend of 50% partially hydrogenated SBO/50% TAL (BLEND), to determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8625861883b3a5f462f4da7375313a6
https://doi.org/10.15232/s1080-7446(15)31444-3
https://doi.org/10.15232/s1080-7446(15)31444-3
Publikováno v:
Journal of Animal Science. 72:94-102
Wholesale ribs (n = 40) were dissected to determine composition from anterior to posterior end. There were much greater differences in tissue amounts from different anatomical locations within the wholesale rib than between wholesale ribs from carcas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::494867798e97ab04c920063962dcf406
https://doi.org/10.2527/1994.72194x
https://doi.org/10.2527/1994.72194x
Current merchandising practices and characteristics of beef wholesale rib usage in three U.S. cities
Publikováno v:
Journal of Animal Science. 72:87-93
Packers/processors, supermarket meat managers, and restaurant meat purchasers were surveyed to determine industry utilization of the beef wholesale rib. Nine packer/processors representing > 52% of the U.S. steer-heifer slaughter reported that more t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb99ba978060c2c14539028fec388977
https://doi.org/10.2527/1994.72187x
https://doi.org/10.2527/1994.72187x
Publikováno v:
Journal of Animal Science. 68:4060-4068
Calf carcass traits were evaluated for Simmental (S) x Hereford (H) and Angus (A) x H crosses in two-breed rotations and for straightbred H. Data were grouped into seven dam breed categories: straightbred Hereford (H), F1 S x H cows (SH), S x H cows
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::776f8ea58e87c82a2d8543574326fe5c
https://doi.org/10.2527/1990.68124060x
https://doi.org/10.2527/1990.68124060x
Publikováno v:
Journal of Food Science. 55:1264-1267
Four types of beef forequarter steaks, rib eye roll steaks (RER), ser-ratus ventralis solid-muscle structured steaks (SRV), salt/phosphate comminuted structured steaks (NaCl/PO4) and algin/calcium comminuted structured steaks (Alg/Ca) were evaluated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b6cf87253f94b8c3e21d6f85cc9edc1
https://doi.org/10.1111/j.1365-2621.1990.tb03911.x
https://doi.org/10.1111/j.1365-2621.1990.tb03911.x
Publikováno v:
Journal of Food Science. 55:906-910
Efficacy of a binding gel, containing various concentrations of algin/ calcium (ALG/Ca) and adipic acid (AD), between large meat pieces in both raw, refrigerated and cooked forms was examined. Functionality of the binding gel was based upon the abili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::734709de635635b5802ccabceba96c23
https://doi.org/10.1111/j.1365-2621.1990.tb01562.x
https://doi.org/10.1111/j.1365-2621.1990.tb01562.x
Publikováno v:
Journal of Food Science. 56:604-606
Binding properties and shelf-life characteristics of solid-muscle structured beef produced with algin/calcium/adipic acid binding gel were evaluated. Juncture binding strength and surface discoloration were not affected by refrigerated storage of mea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d12a15388a9988c1f63cea48ef73637
https://doi.org/10.1111/j.1365-2621.1991.tb05339.x
https://doi.org/10.1111/j.1365-2621.1991.tb05339.x
Autor:
D. M. Simon, W. J. Costello, Susan Specht-Overholt, John R. Romans, R. S. Izard, M. J. Marchello, P. D. Evenson, M. G. Crews
Publikováno v:
Journal of animal science. 75(9)
This study was conducted to determine the commercial feasibility of feeding a 15% ground flaxseed diet to finishing hogs for up to 42 d before slaughter and to compare the fatty acid composition of the resulting pork products with commercially produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98885f240dedf2d9e0b91e513f64998e
https://pubmed.ncbi.nlm.nih.gov/9303450
https://pubmed.ncbi.nlm.nih.gov/9303450
Publikováno v:
Journal of animal science. 73(7)
Forty-eight barrows and gilts were fed diets containing 0 (CO), 5, 10, or 15% ground flaxseed (FS) for the final 25 d before slaughter. Flaxseed treatments did not affect any production or carcass traits (P > .10). No pork processing problems due to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d932ac752133bd2395ab4f64993d3f1a
https://pubmed.ncbi.nlm.nih.gov/7592082
https://pubmed.ncbi.nlm.nih.gov/7592082