Search Results - "Beyer, Erin S."

National Beef Quality Audit—2022: in-plant assessments of quality and yield determining carcass characteristics of fed steers and heifers by Mayer, Thachary R, Borders, Sydni E, Schwartz, Trent E, Gehring, Kerri B, Griffin, Davey B, Kerth, Christopher R, Belk, Keith E, Scanga, John A, Nair, Mahesh N, Pfeiffer, Morgan M, Mafi, Gretchen G, Harr, Keayla M, Lawrence, Ty E, Tennant, Travis C, Lucherk, Loni W, O’Quinn, Travis G, Beyer, Erin S, Bass, Phil D, Garcia, Lyda G, Bohrer, Benjamin M, Pempek, Jessica A, Garmyn, Andrea J, Maddock, Robert J, Carr, C Chad, Pringle, T Dean, Scheffler, Tracy L, Scheffler, Jason M, Stelzleni, Alexander M, Gonzalez, John M, Underwood, Keith R, Harsh, Bailey N, Waters, Crystal M, Savell, Jeffrey W

“…Abstract The National Beef Quality Audit – 2022 serves as a benchmark of the current fed steer and heifer population of the U.S. beef industry and allows…”
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254 Effect of feeding high oleic soybean oil to finishing pigs on growth performance, carcass characteristics, and meat quality by Atoo, Ashir Foreman, Levesque, Crystal L, Thaler, Robert C, Underwood, Keith, Beyer, Erin S, Palencia, Jorge Y Perez

“…Abstract The objective of this study was to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass characteristics, and…”
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Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks by Erin Beyer, Jessie Vipham, Lindsey K Decker, Michael Chao, Morgan Zumbaugh, Travis G. O'Quinn

“…While there are various studies investigating the effect of freezing on palatability characteristics, thawing has not received the same level of interest…”
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Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles by Beyer, Erin S., Farmer, Kaylee J., Kidwell, Ellie G., Davis, Samuel G., Harr, Keayla M., Chao, Michael D., Zumbaugh, Morgan D., Vipham, Jessie L., Hunt, Melvin C., O'Quinn, Travis G.

“…While the factors impacting raw meat color have been extensively explored, the factors affecting cooked meat color have been largely ignored, leaving a gap in…”
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Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios by O'Quinn, Travis G., Egger, Lane A., Farmer, Kaylee J., Beyer, Erin S., Lybarger, Katie R., Vipham, Jessie L., Zumbaugh, Morgan D., Chao, Michael D.

“…The objective of this study was to evaluate the palatability of 3 plant-based ground beef alternatives (GBA) in comparison to ground beef under real-world…”
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Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits by Beyer, Erin S., Decker, Lindsey K., Kidwell, Ellie G., McGinn, Ashton L., Chao, Michael D., Zumbaugh, Morgan D., Vipham, Jessie L., O'Quinn, Travis G.

“…Although studies evaluating freezing are prevalent, most have used varied postmortem aging times to facilitate study design. The lack of a comprehensive study…”
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Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs by Beyer, Erin S., Prill, Lauren L., Rice, Emily A., Drey, Lindsey N., Olson, Brittany A., Gonzalez, John M., Chao, Michael D., Vipham, Jessie L., Zumbaugh, Morgan D., O'Quinn, Travis G.

“…Pork branding is a common tool used to differentiate products based on quality to assist consumers in making purchasing decisions. Most pork processers have…”
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Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef by Lybarger, Katie R., Beyer, Erin S., Farmer, Kaylee J., Egger, Lane A., Drey, Lindsey N., Hunt, Melvin C., Vipham, Jessie L., Zumbaugh, Morgan D., Chao, Michael D., O'Quinn, Travis G.

“…The objective of this study was to identify the threshold for color and discoloration for consumers to purchase ground beef and to determine the best objective…”
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Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels by Davis, Samuel G., Harr, Keayla M., Farmer, Kaylee J., Beyer, Erin S., Bigger, Sydney B., Chao, Michael D., Tarpoff, Anthony J., Thomson, Daniel U., Vipham, Jessie L., Zumbaugh, Morgan D., O'Quinn, Travis G.

“…The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB)…”
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Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef by Harr, Keayla M., Beyer, Erin S., Farmer, Kaylee J., Davis, Samuel G., Chao, Michael D., Vipham, Jessie L., Zumbaugh, Morgan D., O'Quinn, Travis G.

“…The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling…”
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Evaluation of the impact of bone-in versus boneless cuts on beef palatability by Farmer, Kaylee J., Beyer, Erin, Davis, Samuel G., Harr, Keayla, Lybarger, Katie R., Egger, Lane A., Chao, Michael, Vipham, Jessie, Zumbaugh, Morgan, O'Quinn, Travis

“…Palatability traits of ribeye, strip loin, andtenderloin steaks were evaluated in a bone-in versus boneless scenario. Eatingquality of these cuts was also…”
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Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef by Harr, Keayla M., Beyer, Erin S., Farmer, Kaylee J., Davis, Samuel G., Chao, Michael D., Vipham, Jessie L., Zumbaugh, Morgan D., O'Quinn, Travis G.

“…The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability…”
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Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades by Beyer, Erin S., Harr, Keayla M., Olson, Brittany A., Rice, Emily A., Jones, Cassandra K., Chao, Michael D., Vipham, Jessie L., Zumbaugh, Morgan D., O'Quinn, Travis G.

“…Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N =…”
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National Beef Quality Audit-2022: Transportation, mobility, live cattle, and hide assessments to determine producer-related defects that affect animal welfare and the value of market cows and bulls at processing facilities by Borders, Sydni E, Schwartz, Trent E, Mayer, Thachary R, Gehring, Kerri B, Griffin, Davey B, Kerth, Christopher R, Belk, Keith E, Edwards-Callaway, Lily, Scanga, John A, Nair, Mahesh N, Morgan, J Brad, Douglas, Jarrett B, Pfeiffer, Morgan M, Mafi, Gretchen G, Harr, Keayla M, Lawrence, Ty E, Tennant, Travis C, Lucherk, Loni W, O'Quinn, Travis G, Beyer, Erin S, Bass, Phil D, Garcia, Lyda G, Bohrer, Benjamin M, Pempek, Jessica A, Garmyn, Andrea J, Maddock, Robert J, Carr, C Chad, Pringle, T Dean, Scheffler, Tracy L, Scheffler, Jason M, Stelzleni, Alexander M, Gonzalez, John M, Underwood, Keith R, Harsh, Bailey N, Waters, Crystal M, Savell, Jeffrey W

“…The National Beef Quality Audit (NBQA)-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to…”
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