Organoleptic quality and cooked flavor volatiles of beef strip steaks topically sprayed with natural antioxidants (English)
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In:
Meat science
;
101
;
131-132
;
2015
-
ISSN:
- Article (Journal) / Print
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Title:Organoleptic quality and cooked flavor volatiles of beef strip steaks topically sprayed with natural antioxidants
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Contributors:Broadway, P.R. ( author ) / Brown, T.R. ( author ) / Corbin, C. ( author ) / Woolley, L.D. ( author ) / Laurent, M.-J. ( author ) / Smith, Z. ( author ) / Bueso, M. ( author ) / Fairly, S. ( author ) / Moon, C. ( author ) / Jasti, N. ( author )
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Published in:Meat science ; 101 ; 131-132
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Publisher:
- New search for: Elsevier Science B.V., Amsterdam.
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Publication date:2015-01-01
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Size:2 pages
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ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 641.36
- Further information on Dewey Decimal Classification
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Classification:
DDC: 641.36 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 101
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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The MC4R c.893G>A mutation: a marker for growth and leanness associated with boar taint odour in Belgian pig breedsSchroyen, M et al. | 2015
- 5
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Visible spectroscopy on carcass fat combined with chemometrics to distinguish pasture-fed, concentrate-fed and concentrate-finished pasture-fed lambsHuang, Y et al. | 2015
- 13
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Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer qualityO'Sullivan, Maurice G et al. | 2015
- 19
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Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional productsMarino, R et al. | 2015
- 25
-
Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef pattiesManios, Stavros G et al. | 2015
- 33
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Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of PortugalPereira, J A et al. | 2015
- 42
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Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meatBrenesselová, Martina et al. | 2015
- 48
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Comparison of whole carcass condemnation and partial carcass condemnation data for integration in a national syndromic surveillance system: the Swiss experienceVial, Flavie et al. | 2015
- 56
-
Effect of feeding diets containing barley, wheat and corn distillers dried grains with solubles on carcass traits and meat quality in growing rabbitsAlagón, Gilbert et al. | 2015
- 63
-
Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systemsCruzen, Shannon M et al. | 2015
- 73
-
Ripening of salami: assessment of colour and aspect evolution using image analysis and multivariate image analysisFongaro, Lorenzo et al. | 2015
- 78
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The effects of blast chilling on pork qualityRybarczyk, Artur et al. | 2015
- 83
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Glycolytic potential and activity of adenosine monophosphate kinase (AMPK), glycogen phosphorylase (GP) and glycogen debranching enzyme (GDE) in steer carcasses with normal (<5.8) or high (>5.9) 24h pH determined in M. longissimus dorsiApaoblaza, A et al. | 2015
- 90
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Development of a sensitive and specific multiplex PCR method for the simultaneous detection of chicken, duck and goose DNA in meat productsHou, Bo et al. | 2015
- 95
-
Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessmentSalcedo-Sandoval, Lorena et al. | 2015
- 103
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Consumer assessment of Honduran and U.S. sourced beef strip loin steaksGomez, A.R. / Bueso, M.E. / O'Quinn, T.G. / Garmyn, A.J. / Brooks, J.C. / Miller, M.F. et al. | 2015
- 103
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Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta-agonist on strip loin composition, shear force, and consumer assessment of steaks aged for 14 or 21d postmortemGarmyn, A. / Brooks, C. / Hodgen, J. / Nichols, W. / Hutcheson, J. / Rathmann, R. / Miller, M. et al. | 2015
- 104
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Consumer assessment of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of donenessCashman, D.A. / Woolley, L.D. / O'Quinn, T.G. / Legako, J.F. / Brooks, J.C. / Miller, M.F. et al. | 2015
- 104
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Sensory acceptability of partial replacement of sodium chloride by potassium chloride and calcium chloride in production of salami with low sodiumDe Almeida, M.A. / Villanueva, N.D.M. / Ribeiro, F.A. / Fadda, S.G. / Pinto, J.S.S. / Contreras Castillo, C.J. et al. | 2015
- 105
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The effect of commercially prepared breakfast meals with varying levels of protein on acute satiety in non-restrained womenKaralus, M. / Barisas, L. / Zaripheh, S. et al. | 2015
- 105
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Honduran consumer assessment of beef strip loin steaks from grass and grain finished cattleBueso, M.E. / O'Quinn, T.G. / Garmyn, A.J. / Brooks, J.C. / Miller, M.F. et al. | 2015
- 106
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Use of cluster analysis to evaluate consumer acceptability of beef strip loin steaksGomes, C.L. / Pflanzer, S.B. / Bolini, H.M.A. et al. | 2015
- 106
-
Effect of cook method on consumer perception of baconTennant, T. / Drake, M.A. / Hanson, D.J. et al. | 2015
- 107
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Multi-state consumer acceptance of porkloin chops of varied intramuscular lipid contentTarpley, T.G. / Branham, L.A. / Cope, R.M. / Boenig, M.W. / Schwartz, M.J. / Wallace, B.S. / Sanders, S.D. / Braden, K.W. et al. | 2015
- 107
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Consumer panel responses to the reduction of sodium in processed meats using naturally brewed soy sauce and natural flavor enhancerShazer, W.H. / Jimenez-Maroto, L. / Sato, T. / Rankin, S. / Sindelar, J. et al. | 2015
- 108
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Use of metagenomic high-throughput sequencing technology and robust bioinformatics to assess the microbiome of cattle, their environments, and beef products to determine the degree of antimicrobial resistanceYang, X. / Noyes, N. / Linke, L. / Magnuson, R. / Geornaras, I. / Yang, H. / Woerner, D. / Morley, P. / Belk, K. et al. | 2015
- 108
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Effects of long term heat stress in utero or during finishing on pork carcass compositionCruzen, S. / Boddicker, R. / Graves, K. / Johnson, T. / Arkfeld, E. / Baumgard, L. / Ross, J. / Safranski, T. / Lucy, M. / Lonergan, S. et al. | 2015
- 109
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Effects of water- and oil-based rosemary on ground beef metmyoglobin reducing activityEnglish, A. / Harsh, B. / Price, K. / MAfi, G. / VanOverbeke, D. / Joseph, P. / Ramanathan, R. et al. | 2015
- 109
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Effect of an insulin-like growth factor 2 single nucleotide polymorphism on fresh belly characteristics and bacon slicing yields of finishing pigsBohrer, B.M. / Clark, D.L. / Tavárez, M.A. / Beever, J.E. / Dilger, A.C. / Boler, D.D. et al. | 2015
- 110
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Inhibition of lipid oxidation in ground turkey with encapsulated phosphates as affected by meat age, phosphate type, and temperature release pointDu, C. / Claus, J.R. et al. | 2015
- 110
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Assessing rosemary as an antioxidant in duck breastPerez, D. / Richards, M. / Konie, A.C. et al. | 2015
- 110
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Effect of feeding distiller's grains and supplementing with dietary antioxidants on ground beef color during retail displayCleveland, B.D. / Bower, C.G. / Redfield, A.L. / Sullivan, G.A. et al. | 2015
- 111
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Oxygen scavengers affect color and gas concentrations of master packed ground beefArteaga, I.S. / Mills, E. et al. | 2015
- 111
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The effects of replacing pork fat with coconut oil on the properties of fresh sausageVoung, H. / Tangkham, W. / LeMieux, F. et al. | 2015
- 112
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Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gelsLee, H.C. / Medellin-Lopez, M. / Singh, P. / Sansawat, T. / Chin, K.B. / Kang, I. et al. | 2015
- 112
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Effects of variable dietary levels of dried distillers grains with solubles on pork trim for use in fresh and emulsified sausage manufacturingBumsted, J. / Cox, R. / Underwood, K. / Thaler, R. / Blair, A. / Scramlin, S. et al. | 2015
- 112
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Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrationsLee, H.C. / Kang, I. / Chin, K.B. et al. | 2015
- 113
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Modified atmosphere packaging affects ground beef patty cohesivenessHarvison, K. / Mills, E.W. et al. | 2015
- 113
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Effect of aging prior to freezing on functional and oxidative properties of coarse ground lamb sausage in model systemsChoe, J. / Kim, Y.H.B. / Farouk, M.M. et al. | 2015
- 114
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Effects of feeding high protein canola meal on dry cured and conventionally cured baconLittle, K.L. / Bohrer, B.M. / Maison, T. / Stein, H.H. / Dilger, A.C. / Boler, D.D. et al. | 2015
- 114
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Development and in vitro beaker sausage evaluation for select natural strain for proteolytic activity in low salt dry sausagesDe Almeida, M.A. / Fadda, S.G. / Villanueva, N.D.M. / Ribeiro, F.A. / Pinto, J.S.S. / Contreras Castillo, C.J. et al. | 2015
- 115
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Effect of natural antioxidants and phosphate on lipid oxidation in a commercial deli turkey productRichards, M.P. / Bak, K. et al. | 2015
- 116
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Quality evaluation of low-fat ground beef prepared with wheat-based proteinSingh, P. / Lee, H.C. / Sansawat, T. / Kang, I. et al. | 2015
- 116
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Impact of encapsulation of sodium tripolyphosphate on cook yield and oxidative quality of beef pattiesXie, J. / Yuan, P. / Jenkins, R. et al. | 2015
- 116
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Influence of droplet size on the antioxidant capacity of rosemary loaded oil-in-water emulsions in dry-fermented sausagesErdmann, M. / Weiss, J. / Lautenschlaeger, R. et al. | 2015
- 117
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Effect of kiwi fruit powder in tenderizing M. Triceps brachii from mature cowsRødbotten, R. / Solgaard, K. / Johannessen, T.C. et al. | 2015
- 117
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Texture of raw and cooked co-extruded alginate and manufactured collagen sausage casings over storage timeBarbut, S. / Harper, A. et al. | 2015
- 118
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Quality and sensory characteristics of low-fat hamburger patty prepared with wheat-based protein (WP)Sansawat, T. / Lee, H.C. / Singh, P. / Hall, N. / Iksoon, K. et al. | 2015
- 118
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Sorghum bran addition in bratwurst, pre-cooked pork patties and pre-cooked turkey pattiesLuckemeyer, T.J. / Luckemeyer, T. / Hesteande, B. / Miller, R. / Kerth, C. / Awika, J. / Rooney, L. et al. | 2015
- 119
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Effects of postmortem rapid chilling on sensory attributes on fresh pork cuts from the longissimus dorsi, psoas major, triceps brachii and semimembranoususBlakely, A. / Sherrard, G.B. / Prusa, K.J. / Fedler, C.A. / Arkfeld, E.K. / Steadham, E.M. / Forsythe, K.D. / Huff-Lonergan, E. / Punt, R.M. / Goodman, T. et al. | 2015
- 119
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Cooking loss, cooking time, patty shrink and color of nilgai antelope patties with beef or pork fat inclusionMachado, T.J. / Trevino, T.D. / Vela, G. et al. | 2015
- 120
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Color of moisture enhanced non-intact beef steaks as affected by internal temperature and moisture enhancing rate by double pan-broilingMcKeith, A.G. / Shen, C. / Broyles, C. / Vice, E. / McKeith, R.O. et al. | 2015
- 120
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Consumer sensory evaluation of forage and conventional feedlot finished beef ribeye steaksChail, A. / Legako, J. / Martini, S. / MacAdam, J. et al. | 2015
- 121
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Impact of multiple antimicrobial interventions on ground beef qualityEastwood, C. / Arnold, A. / Harris, K. / Miller, R. / Savell, J. et al. | 2015
- 121
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Effects of technology use in beef production systems on meat quality and consumer palatability ratingsHarsh, B.N. / Mafi, G.G. / VanOverbeke, D.L. / Ramanathan, R. / Hodgen, J.M. / Finck, J.L. / Maxwell, C.L. / Richards, C.J. / Krehbiel, C.R. et al. | 2015
- 122
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Effects of crystalline amino acid supplementation of reduced crude protein (RCP) diet on net energy basis on Longissimus muscle (LM) quality of growing-finishing swineCook, D. / Apple, J. / Maxwell, C. / Bassinger, K. / Young, A. / Johnson, T. / Kim, H. / Tsai, T. et al. | 2015
- 122
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Effects of dietary levels of dried distillers grains with solubles on boneless ham quality and shelf-lifeKing, D.M. / Kerns, K.N. / Bumsted, J.L. / Thaler, R.C. / Blair, A.D. / Underwood, K.R. / Scramlin, S.M. et al. | 2015
- 123
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Low energy–high fiber diets increase iodine values in pigs irrespective of residual feed intake selectionArkfeld, E.K. / Berger, J.E. / Young, J.M. / Johnson, R.C. / Patience, J.F. / Dekkers, J.C.M. / Gabler, N.K. / Lonergan, S.M. / Huff-Lonergan, E. et al. | 2015
- 123
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Effect of diet and selection for residual feed intake on sensory quality and postmortem proteolysis of pork loinArkfeld, E.K. / Berger, J.E. / Hamman, E.R. / Young, J.M. / Johnson, R.C. / Fedler, C.A. / Prusa, K. / Patience, J.F. / Dekkers, J.C.M. / Gabler, N.K. et al. | 2015
- 124
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Belly quality of immunologically castrated pigs fed dried distillers grains with solublesHarris, E.K. / Calhoun, C. / Johnston, L.J. / Cox, R.B. / Shurson, G.C. et al. | 2015
- 124
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Quality attributes of ready to eat bison meat snack during 40°C accelerated storageHeitschmidt, J. / Boyle, E.A.E. / Vahl, C.I. et al. | 2015
- 125
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Long chain organic acid effects on ground beef instrumental to color and sensory, taste and aroma characteristicsMarcos, J.A. / Pohlman, F.W. / Dias-Morse, P.N. / Devine, T.L. et al. | 2015
- 125
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Impact of using reduced-fat distillers grains in beef feedlot diets on carcass and meat qualityJohnston, J.E. / Compart, K.M. / DiCostanzo, A. / Cox, R.B. et al. | 2015
- 125
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Antimicrobial treatment effects on ground beef instrumental to sensory color, sensory aroma and taste characteristicsMarcos, J.A. / Pohlman, F.W. / Dias-Morse, P.N. / Devine, T.L. et al. | 2015
- 126
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Effects of aging middle meats as steaks vs. intact whole muscles on eating qualityMcCullough, K. / VanOverbeke, D. / Ramanathan, R. / Mafi, G. et al. | 2015
- 126
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Effect of bone in vs. boneless aging on eating quality of middle meatsMcCullough, K. / VanOverbeke, D. / Ramanathan, R. / Mafi, G. et al. | 2015
- 127
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Application of "Tendercut" with added weight and "Tenderstretch" to goat carcassesBasinger, K. / Caldwell, J.D. / Apple, J.K. / Shanks, B.C. et al. | 2015
- 127
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Comparisons of lipid oxidation products of three beef retail cuts from cattle finished on forage and conventional feedlot dietsYardley, K. / Legako, J.F. / Murphy, T.J. / Barber, A. / Chail, A. / MacAdam, J.W. et al. | 2015
- 128
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A basic mechanism of beef tenderization: Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instabilityChao, M. / Calkins, C.R. / Domenech, K. et al. | 2015
- 128
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Concentrations of dissolved O2 and Co2 in purge of vacuum-packaged pork chops and relationship to microbial population and shelf lifeAdams, K. / Dickson, J. / Niebuhr, S. et al. | 2015
- 129
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The effects of corn gluten feed on performance, carcass characteristics and sensory of feeder lambsSamuelson, K.L. / Scott, C.B. / Salisbury, M.W. / Schwartz, M.J. / Owens, C. / Branham, L.A. / Cope, R.P. / Boenig, M.W. / Braden, K.W. et al. | 2015
- 129
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Influence of extended aging on Warner–Bratzler shear force and sensory perception of four beef musclesColle, M.J. / Gray, A.R. / Day, R.N. / Loucks, W.I. / Sutton, H.A. / Nasados, J.A. / Cochran, A.S. / Richard, R.P. / Doumit, M.E. et al. | 2015
- 130
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Trained sensory panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of donenessRon, O. / Woolley, L. / O'Quinn, T. / Legako, J. / Brooks, C. / Miller, M. et al. | 2015
- 130
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Metagenomics of (cooked) meat spoilage and culture dependent methods: Presenting the top 5 usual suspectsSliekers, O. / Hadi, S. / Heintz, E. / Wijman, J. / Sijtsema, P. / Zumbrink, R. / Kroon, H. et al. | 2015
- 131
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Effects of topical spray of natural antioxidants on oxidative status and fatty acid composition of beef strip steaksBroadway, P.R. / Brown, T.R. / Corbin, C. / Woolley, L.D. / Laurent, M.-J. / Smith, Z. / Bueso, M. / Fairly, S. / Moon, C. / Jasti, N. et al. | 2015
- 131
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Organoleptic quality and cooked flavor volatiles of beef strip steaks topically sprayed with natural antioxidantsBroadway, P.R. / Brown, T.R. / Corbin, C. / Woolley, L.D. / Laurent, M.-J. / Smith, Z. / Bueso, M. / Fairly, S. / Moon, C. / Jasti, N. et al. | 2015
- 132
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Beef flavor and consumer perceptionGlascock, R.A. / Miller, R.K. / Kerth, C.R. / Adhikari, K. et al. | 2015
- 132
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Effect of zinc sulfate or zinc sulfite marination on color of raw and cooked meatQudsieh, R. / Smith, D.P. / Nusairat, B.M. / Brake, J. et al. | 2015
- 132
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Multifactorial approach to measure shelf life of meat productsYglesias, R. / Zentz, B. et al. | 2015
- 133
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Effects of immunological castration management strategy on lipid oxidation and sensory characteristics of bacon during simulated food service storageHerrick, R.T. / Tavarez, M.A. / Mellencamp, M.A. / Boler, D.D. / Dilger, A.C. et al. | 2015
- 134
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Effects of antimicrobials on shelf life characteristics of ground beefBelanger, S. / Stelzleni, A. et al. | 2015
- 134
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Beef (LD muscle) sarcomere length measured by laser diffraction or phase contrast microscopy. Is there a difference?Bernardo, A.P. / Vilella, G. / Battaglia, C. / de Felicio, P.E. / Pflanzer, S.B. et al. | 2015
- 135
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Effect of ractopamine hydrochloride and zilpaterol hydrochloride on tenderness of Longissimus steaks of Bos taurus steersShackelford, S.D. / King, D.A. / Hales, K.E. / Wheeler, T.L. et al. | 2015
- 135
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Instrumental color and visual evaluation of three beef retail cuts from cattle finished on forage and conventional diets over timeMurphy, T.J. / Legako, J.F. / Yardley, K. / Chail, A. / MacAdam, J.W. et al. | 2015
- 136
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Reduced objective color in fresh ground pork and pork sausage product from barrows subjected to in utero heat stressPeckman, T. / Martin, M. / Spencer, C. / Shane, M. / Callahan, Z. / Wiegand, B. / Wilmoth, T.A. et al. | 2015
- 136
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Producing premium grinds with brisket trimmingsBlackmon, T. / Smith, S. / Kerth, C. / Miller, R. et al. | 2015
- 136
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In utero heat stress alters objective color measures and consumer perception of cured hams on days 30, 60, 90, and 120 of a shelf life studyWilmoth, T.A. / Callahan, Z. / Wiegand, B. et al. | 2015
- 137
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Effect of different freezing/thawing methods on meat quality characteristics of pre-aged lamb loinsKim, Y.H.B. / Liesse, C. / Choe, J. / Kemp, R. et al. | 2015
- 137
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Effects of fast freezing on meat quality attributes of pre-aged beef loinsKim, Y.H.B. / Liesse, C. / Kemp, R. et al. | 2015
- 138
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Effect of technology use in beef production systems on muscle conformation of Longissimus lumborumHarsh, B. / Mafi, G.G. / VanOverbeke, D.L. / Ramanathan, R. / Hodgen, J.M. / Finck, J.L. / Maxwell, C.L. / Richards, C.J. / Krehbiel, C.R. et al. | 2015
- 138
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Effect of feeding distiller's grains in different phases of production on the fatty acid profile in beef and lipid oxidation of frozen, cooked beef linksCleveland, B.D. / Redfield, A.L. / Jones, T.F. / Sullivan, G.A. et al. | 2015
- 139
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Changing beef strip steak volatile aroma chemical production by differing steak thickness and cook surface temperatureKerth, C. / Luckemeyer, T. / Miller, R. et al. | 2015
- 139
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Meat color assessment using a structured light imaging systemTrinderup, C.H. / Kim, Y.H.B. et al. | 2015
- 140
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A proteomic approach for the identification of small peptides in dry-cured ham as markers of time of processingToldra, F. / Gallego, M. / Mora, L. / Aristoy, M.-C. et al. | 2015
- 140
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Assessment of bull and cow meat inclusion level on the palatability of American Wagyu ground beef pattiesGredell, D.A. / Garmyn, A.J. / O'Quinn, T.G. / Brooks, J.C. / Miller, M.F. et al. | 2015
- 141
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Relationships between volatile flavor compounds and beef flavor descriptive attributes using principal component analysisLaird, H. / Miller, R.K. / Kerth, C.R. et al. | 2015
- 141
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Volatile compounds related to ground beef spoilageMartin, J. / Lyte, J. / Legako, J. / Thompson, L. / Surowiec, K. / Brooks, J.C. et al. | 2015
- 142
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Production, carcass, and meat quality characteristics of commercial crossbred gilts and barrows fed two different dietsWinn, K.J. / Mafi, G. / Bloomberg, B. / VanOverbeke, D. / Ramanathan, R. / Staude, J. et al. | 2015
- 142
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Effects of feeding de-oiled wet distillers grains plus solubles on beef fatty acid profilesDomenech, K. / Calkins, C.R. / Chao, M.D. / Semler, M.E. / Varnold, K.A. / Erickson, G.E. et al. | 2015
- 143
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Evaluation of objective juiciness measurement techniques for prediction of subjective taste panel juiciness ratingsWoolley, L.D. / O'Quinn, T.G. / Legako, J.F. / Brooks, J.C. / Miller, M.F. et al. | 2015
- 143
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Proximate composition of raw and cooked Australian retail lamb cutsDuysen, K.E. / Brooks, J.C. / Moon, C.T. / Martin, J.N. / Thompson, L.D. et al. | 2015
- 144
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Assessment of objective measures of beef steak juicinessWoolley, L.D. / O'Quinn, T.G. / Legako, J.F. / Brooks, J.C. / Miller, M.F. et al. | 2015
- 144
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Discrimination of beef dark cutters and enhanced quality pork using visible and near infrared spectroscopyPrieto, N. / Aalhus, J.L. / Lopez-Campos, O. / Zijlstra, R.T. / Juárez, M. et al. | 2015
- 145
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Using dual energy X-ray absorptiometry for a rapid, non-invasive carcass fat and lean predictions in beef carcass primalsLopez-Campos, O. / Aalhus, J.L. / Larsen, I.L. / Prieto, N. / Juárez, M. et al. | 2015
- 145
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Cut and cooking method effects on beef flavor attributesAguirre, M.E. / Miller, R. / Kerth, C. et al. | 2015
- 146
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Identifying consumer preferences for different beef types based on flavorWebb, M. / Woerner, D. / Pendell, D. / Engle, T. / Henson, J. / Zerby, H. / Delmore, R. / Belk, K. / Tatum, J.D. et al. | 2015
- 146
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Fabrication yields of serially harvested Holstein steersMay, N.D. / McEvers, T.J. / Walter, L.-A.J. / Reed, J.A. / Hutcheson, J.P. / Lawrence, T.E. et al. | 2015
- 147
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The influence of growth stage on carcass composition and factors associated with marbling development in beef cattleKern, S.A. / Pritchard, R.H. / Scramlin, S.M. / Blair, A.D. / Underwood, K.R. et al. | 2015
- 147
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Antimicrobial interventions for blade tenderized whole muscle non-intact beef boneless strip loins: Evaluation of shelf-life and sensory characteristicsKersey, R. / Stelzleni, A.M. et al. | 2015
- 148
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Development of an intact muscle pork flavor lexiconChu, S. / Miller, R. / Kerth, C. et al. | 2015
- 148
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Sarcomere length does affect quality attributes of dry and wet aged strip loinMoritani, T. / Bernardo, A.P. / Battaglia, C. / Vilella, G. / de Felicio, P.E. / Pflanzer, S.B. et al. | 2015
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Determination of the optimal circumference of cube rolls from New Zealand grass fed cattleTapp, W.N. / Garmyn, A.J. / Miller, M.F. / Brooks, J.C. / Rathmann, R.J. et al. | 2015
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Estimation of carcass composition using rib dissection of calf-fed Holstein steers supplemented with zilpaterol hydrochlorideMcEvers, T.J. / May, N.D. / Walter, L.-A.J. / Reed, J.A. / Hutcheson, J.P. / Lawrence, T.E. et al. | 2015
- 150
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Efficacy of buffered vinegar and potassium lactate for controlling Listeria monocytogenes associated with commercially-prepared, deli-style ham and roast beef during extended storage at 4°CPorto-Fett, A.C.S. / Campano, S.G. / Shoyer, B.A. / Luchansky, J.B. et al. | 2015
- 150
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Efficacy of detergent and quaternary ammonium sanitizer on shiga-toxin producing Escherichia coli (STEC) attached to stainless steelParks, A.R. / Brashears, M.M. et al. | 2015
- 151
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The influence of meat properties on the attachment and internalization of Shiga-toxin producing Escherichia coli (STEC) in blade tenderized beef productsCorliss, B. / Brooks, C. / Martin, J. / Echeverry, A. / Parks, A. / Pokharel, S. / Brashears, M. et al. | 2015
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Effect of packaging and storage time on reduction of Listeria monocytogenes in RTE meat snacksLobaton-Sulabo, A.S.L. / Boyle, E.A.E. / Getty, K.J.K. / Lopez, K. et al. | 2015
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Effect of fermentation and cooking times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry fermented type sausageShane, L. / Porto-Fett, A.C.S. / Shoyer, B.A. / Phebus, R.K. / Thippareddi, H. / Hallowell, A. / Miller, K. / Foster-Bey, L. / Campano, S.G. / Taormina, P.J. et al. | 2015
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Establishment of Salmonella and E. coli O157 prevalence in show goatsHanlon, K.E. / Brashears, M.M. / Vipham, J.L. / Guillen, L.M. / O'Quinn, T.G. / Brooks, J.C. / Brashears, M.T. / Echeverry, A. / Miller, M.M. et al. | 2015
- 152
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Evaluation of antimicrobial efficacy of citric and lactic acid based treatments on Escherichia coli and Salmonella spp. removal in fresh beef steaksDias-Morse, P.N. / Pohlman, F.W. / Iglesias, J.M. / Devine, T.L. / Beers, K.L. et al. | 2015
- 153
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An initial evaluation of a novel antimicrobial solution on fresh meatsFisher, K. / Jin, Z.T. / Bratcher, C.L. / Wang, L.Z. et al. | 2015
- 153
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Effectiveness of innovative sanitizing products on controlling Listeria innocua on retail deli slicersYeater, M.C. / Kirsch, K.R. / Taylor, T.M. / Osburn, W.N. et al. | 2015
- 154
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Orally inoculated Salmonella Typhimurium is detected in the lymph nodes and synovial fluid of swineBroadway, P.R. / Brooks, J.C. / Carroll, J.A. / Donaldson, J.R. / Burdick Sanchez, N.C. / Schmidt, T.B. / Brown, T.R. / Callaway, T.R. et al. | 2015
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Shiga-toxin producing Escherichia coli (STEC) serogroups exhibit varied thermal susceptibility in marinated beef productsPokharel, S. / Brooks, J.C. / Martin, J.N. / Echeverry, A. / Parks, A. / Corliss, B. / Brashears, M.M. et al. | 2015
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Studies with the heme binding protein apoShp suggest hemoglobin is the primary promoter of lipid oxidation in pork muscle minceGrunwald, E.W. / Richards, M.P. et al. | 2015
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AMP deaminase inhibition extends postmortem glycolysisEngland, E. / Matarneh, S. / Scheffler, T. / Wachet, C. / Gerrard, D. et al. | 2015
- 155
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Evaluation of lactic acid and sodium metasilicate against pathogens of concern on fresh beef, pork, and deli meatsDegeer, S. / Wang, L. / Singh, M. / Bilgili, S. / Bratcher, C. et al. | 2015
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Zinc methionine alters muscle cross-sectional area and fiber type of Holstein steers fed zilpaterol hydrochlorideHergenreder, J.E. / Baggerman, J.O. / Spivey, K.S. / Beckett, J.L. / Branine, M. / Johnson, B.J. et al. | 2015
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Comparison of iodine value equations among pork carcass fat depots of immunologically castrated pigsHarris, E. / Calhoun, C. / Johnston, L.J. / Cox, R.B. / Shurson, G.C. et al. | 2015
- 157
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Changes in pork loin sarcoplasmic protein profile in response to chilling methodBigi, M. / Grubbs, J.K. / Huff-Lonergan, E. / Prusa, K.J. / Davoli, R. / Lonergan, S.M. et al. | 2015
- 157
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Effects of muscle type and display time on beef mitochondriaBelskie, K.M. / Ramanathan, R. / Suman, S.P. / Mancini, R.A. et al. | 2015
- 158
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Dietary effects on circulating risk factors for obesity-related metabolic disorders using the swine biomedical modelBaranko, L.L. / Wellnitz, K.R. / Vonnahme, K.A. / Crosswhite, J.D. / Berg, E.P. et al. | 2015
- 158
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Heat shock protein response to acute heat stress in the porcine semitendinosus muscleCarlson, K.B. / Pearce, S.C. / Baumgard, L.H. / Gabler, N.K. / Lonergan, S.M. / Cruzen, S.M. et al. | 2015
- 159
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Influence of diet on serum glucose and insulin concentrations, insulin receptor concentration in adipose and muscle tissues, and oxygen consumption in liver and muscle in giltsAlkhuriji, M. / Pereira, C. / Borowicz, P. / Baranko, L. / Wellnitz, K. / Swanson, K. / Berg, E.P. et al. | 2015
- 159
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Effects of phospholipase A2 on lipid oxidation in pork, poultry, and fishTatiyaborworntham, N. / Richards, M.P. et al. | 2015
- 160
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Proteomic analysis of yak Longissimus dorsi muscle by two-dimensional electrophoresisWen, W. / Nie, Y. / Luo, X. / Guan, J. / Liu, H. / Lu, X. / Sun, Q. et al. | 2015
- 160
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Species specific effects on non-enzymatic metmyoglobin reductionElroy, N.N. / Mafi, G.G. / VanOverbeke, D.L. / Ramanathan, R. et al. | 2015
- 161
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Quantification of beef Longissimus and psoas muscle mitochondria using real-time polymerase chain reactionRamanathan, R. / Guo, X. / Mafi, G.G. / VanOverbeke, D.L. / DeSilva, U. et al. | 2015
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Comparison of extraction procedures to characterize beef Longissimus metabolomic profileRamanathan, R. / Madden, R. / Mafi, G.G. / VanOverbeke, D.L. / Dillwith, J.W. et al. | 2015
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Oxidative and thermal stabilities of Brahman (Bos indicus) myoglobinLi, S. / Suman, S.P. / Paschal, J.C. / Nair, M.N. / Rentfrow, G. et al. | 2015
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AMSA Mission & Membership Application| 2015
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Editorial Board| 2015