Výsledky vyhledávání - "Z. D. Callahan"

Possible Role of Myoglobin in Regulating Calpain-1 Activity in Postmortem Beef Muscle

Autor: Surendranath P. Suman, M. Zigo, S. M. Lonergan, K. C. Kerns, C. Lorenzen, Z. D. Callahan, P. Sutovsky, J. V. Cooper

Publikováno v: Meat and Muscle Biology. 3

ObjectivesPrevious research revealed a relationship between meat color and beef tenderness and indicated that myoglobin can inhibit calpain-1 in solution. The objective of this study was to determine the extent to which myoglobin and beef color are a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b0d64ebc76cf0475bdc56a76d77cda3
https://doi.org/10.22175/mmb.10733

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Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks

Autor: C. L. Lorenzen, J. V. Cooper, Z. D. Callahan

Publikováno v: Meat and Muscle Biology. 3

The objective of this study was to determine the impact of aging method and retail display lighting type on the discoloration and oxidation of a beef muscle with low color stability. Beef biceps femoris (BF; n = 38) were fabricated 48 h postmortem an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8dbef923ad14547363d53462c06bbbbb
https://doi.org/10.22175/mmb2019.02.0005

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Combining two proven mechanical tenderness measurements in one steak1,2

Autor: Keith E. Belk, Z. D. Callahan, C. L. Lorenzen, J. B. Morgan, R.K. Miller

Publikováno v: Journal of Animal Science. 91:4521-4525

This research was performed to determine the true efficacy of measuring both Warner-Bratzler shear force (WBSF) and slice shear force (SSF) in the same steak. The objectives were to compare cooking methods commonly used in preparing steaks for WBSF a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4201354753090bd424c61e7d6e963105
https://doi.org/10.2527/jas.2013-6539

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Evaluating Pig Performance, Carcass Merit and Processed Pork Quality when Chestnuts and Acorns are fed to Duroc-Influenced Pig Genetics During Late Finishing

Autor: J. L. Slaughter, T. R. Schnurbusch, B. R. Wiegand, Z. D. Callahan, K. S. Burdick

Publikováno v: Meat and Muscle Biology. 3:123-123

ObjectivesThe objective of this study was to determine the effects of feeding chestnuts and acorns on growth performance, carcass quality and further processed products of Duroc/Duroc crossbred finishing barrows.Materials and MethodsBarrows (n = 30)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::688231788e05cccf1e61ed3b779841b9
https://doi.org/10.22175/mmb2019.0123

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Growth performance and pork fat quality as measured by three methods of pigs fed 20% DDGS and slaughtered using a standard industry split marketing strategy

Autor: R. C. Johnson, Z. D. Callahan, Bryon R. Wiegand, K. E. Shircliff, Tiffany A Wilmoth, C. E. Ohman

Publikováno v: Journal of animal science. 93(10)

A total of 40 pens containing 22 crossbred barrows (initial BW = 43.07 ± 1.61 kg; PIC 1050 × PIC 337 genetics) were housed in a commercial wean to finish facility. Pens were randomly allotted to dietary treatments in a 2 × 3 factorial arrangement

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::907ac3de0c28571215718b8fdea4aa19
https://pubmed.ncbi.nlm.nih.gov/26523600

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132 Effects of feeding stockpiled tall fescue versus tall fescue hay to late gestation beef cows on steer offspring carcass quality and yield

Autor: Allison M Meyer, Bryon R. Wiegand, Z. D. Callahan, K. E. Shircliff, Abigail R Rathert, K. N. Niederecker

Publikováno v: Journal of Animal Science. 95:62-62

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2526ee8c9fb767456e3896b7b86b549f
https://doi.org/10.2527/asasmw.2017.12.132

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Reduced objective color in fresh ground pork and pork sausage product from barrows subjected to in utero heat stress

Autor: T E Peckman, M C Shane, M. Martin, Bryon R. Wiegand, Z. D. Callahan, Tiffany A Wilmoth, C. Spencer

Publikováno v: Meat Science. 101:136-137

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fc6b00ff8e002d8bf5a94a011be01a83
https://doi.org/10.1016/j.meatsci.2014.09.088

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Combining two proven mechanical tenderness measurements in one steak

Autor: Z D, Callahan, K E, Belk, R K, Miller, J B, Morgan, C L, Lorenzen

Publikováno v: Journal of animal science. 91(9)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ede3cdafac6ce80e8b88faa1c88cd694
https://pubmed.ncbi.nlm.nih.gov/23825326

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Impact of Lighting Technologies on Beef Steaks from the Semimembranosus; a Color Stable Muscle

Autor: B. R. Wiegand, J. V. Cooper, C. L. Lorenzen, Surendranath P. Suman, L. G. Schumacher, Z. D. Callahan

Publikováno v: Meat and Muscle Biology. 1:57-57

ObjectivesConsumer beef purchasing decisions are heavily influenced by color, which is used as an indicator of fresh meat quality in a retail setting. The objectives of this study were to evaluate the impact of different light sources on surface colo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::13653dc9f1d9dc4ed41a668fb5ac7adc
https://doi.org/10.22175/rmc2017.052

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