Search Results - "Bohrer, B B"

Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters by Bohrer, B.M., Izadifar, M., Barbut, S.

“…The first goal for this experiment was to determine the structural and technological characteristics for methylcellulose (MC), carboxymethyl cellulose (CMC),…”
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Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification system by Wei, X., Bohrer, B., Uttaro, B., Juárez, M.

“…Skin-on, and bone-in bellies (n = 94) were cut into Canadian specifications and assessed on an automated conveyor belt system based on different levels of…”
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Developing an alternative classification method for predicting ham composition using linear measurements from the cross-sectional ham surface by Wei, X., Bohrer, B., Uttaro, B., Juárez, M.

“…Digital image analysis based on the ham cross-sectional face was used to measure two lean muscle and three subcutaneous fat locations from 248 bone-in hams…”
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Correlation of chicken breast quality and sensory attributes with chicken thigh quality and sensory attributes by Bohrer, B.M.

“…The purpose of this study was to characterize the relationship between chicken breast quality and sensory attributes with chicken thigh quality and sensory…”
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Centre pork chop colour classification using image analysis on the ventral surface of the loin by Wei, X., Bohrer, B., Uttaro, B., Juárez, M.

“…Image analysis of ventral, anterior, and posterior ends of 550 pork loins was used to classify extreme-coloured centre chops. Only the ventral side was…”
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Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM‑1 by West, E. A. L, Xu, A. X, Bohrer, B. M, Corradini, M. G, Joye, I. J, Wright, A. J, Rogers, M. A

“…Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the…”
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Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles by Bohrer, B.M., Wang, Y., Dorleku, J.B., Campbell, C.P., Mandell, I.B.

“…From a population of 351 pork carcasses, 3.0-cm thick chops from the 10th rib location of the longissimus thoracis, faced surfaces of the triceps brachii and…”
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The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics by Sivendiran, T., Wang, L.M., Huang, S., Bohrer, B.M.

“…The objective was to evaluate the effect of belly pump uptake and cook yield during processing on bacon slice composition and sensory attributes. A total of…”
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A preliminary investigation on the effects of a hot water shrink tunnel and chill tank following vacuum packaging on commercial pork quality and bacteria growth by Vargas, H., Bohrer, B.M.

“…This research focused on establishing the effects of a hot water shrink tunnel and chill tank following vacuum packaging on pork quality and bacteria growth…”
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Defining pig sort loss with a simulation of various marketing options of pigs with the assumption that marketing cuts improve variation in carcass weight and leanness by Zhou, Z.Y., Bohrer, B.M.

“…The study aimed to offer clarification on pig sort loss and associated marketing strategies using a simulated pig marketing model that contemplates both the…”
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The relationship of iodine value with pork carcass weight and composition by Zhou, Z.Y., Wormsbecher, L., Roehrig, C., Smetanin, M., Bohrer, B.M.

“…This study examined the relationship of iodine value (IV) with carcass weight, fat depth, muscle depth, and predicted lean yield from 37 488 pork carcasses…”
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Effects of immunological castration (Improvest) on further processed belly characteristics and commercial bacon slicing yields of finishing pigs by Kyle, J M, Bohrer, B M, Schroeder, A L, Matulis, R J, Boler, D D

“…Objectives were to compare fresh belly characteristics, further processed belly characteristics, and commercial bacon slicing yields of immunologically…”
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Computer adaptive testing to assess impairing behavioral health problems in emergency department patients with somatic complaints by O'Reilly, Lauren M., Dalal, Azhar I., Maag, Serena, Perry, Matthew T., Card, Alex, Bohrer, Max B., Hamersly, Jackson, Mohammad Nader, Setarah, Peterson, Kelli, Beiser, David G., Gibbons, Robert D., D'Onofrio, Brian M., Musey, Paul I.

“…Objectives To assess: (1) the prevalence of mental health and substance use in patients presenting to the emergency department (ED) through use of a computer…”
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Effects of feeding two different blends of essential oils to finishing steers on growth performance, carcass characteristics, meat quality, meat composition, and shelf life by Dorleku, J.B., Wang, L.M., Zhou, Z.Y., Mandell, I.B., Bohrer, B.M.

“…The objective was to evaluate the effects of feeding two different commercially available blends of essential oils to finishing steers to replace conventional…”
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A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality by Richardson, E., Bohrer, B.M., Arkfeld, E.K., Boler, D.D., Dilger, A.C.

“…The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork…”
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Effects of supplementing zinc or chromium to finishing steers fed ractopamine hydrochloride on growth performance, carcass characteristics, and meat quality by Edenburn, B M, Kneeskern, S G, Bohrer, B M, Rounds, W, Boler, D D, Dilger, A C, Felix, T L

“…Objectives were to determine the effects of feeding ractopamine hydrochloride (RAC) with zinc (Zn) and chromium (Cr) on feedlot growth performance, carcass…”
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Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial by Lowell, J.E., Bohrer, B.M., Wilson, K.B., Overholt, M.F., Harsh, B.N., Stein, H.H., Dilger, A.C., Boler, D.D.

“…The objective was to compare growth performance, belly characteristics, and bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an…”
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Effect of feeding ractopamine hydrochloride (Optaflexx) with or without supplemental zinc and chromium propionate on growth performance, carcass characteristics, and meat quality of finishing steers by Bohrer, B M, Edenburn, B M, Boler, D D, Dilger, A C, Felix, T L

“…Objectives of this study were to determine the effects of feeding ractopamine hydrochloride (Optaflexx) with or without supplemental Zn propionate (KemTRACE…”
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Pork loin quality is not indicative of fresh belly or fresh and cured ham quality by Arkfeld, E K, Wilson, K B, Overholt, M F, Harsh, B N, Lowell, J E, Hogan, E K, Klehm, B J, Bohrer, B M, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…The objective was to characterize the relationship between fresh loin quality with fresh belly or fresh and cured ham quality. Pigs raised in 8 barns…”
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Effects of feeding canola meal from high-protein or conventional varieties of canola seeds on growth performance, carcass characteristics, and cutability of pigs by Little, K L, Bohrer, B M, Maison, T, Liu, Y, Stein, H H, Boler, D D

“…The objectives of this experiment were to determine growth performance, visceral mass differences, carcass characteristics, fresh meat quality, and carcass…”
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