Search Results - "Bohrer, B M"

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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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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Effects of Retail Style or Food Service Style Packaging Type and Storage Time on Sensory Characteristics of Bacon Manufactured from Commercially Sourced Pork Bellies by Lowe, B.K, Bohrer, B.M, Holmer, S.F, Boler, D.D, Dilger, A.C

“…Objectives were to characterize differences in pork bellies that were stored frozen for different durations prior to processing and characterize sensory…”
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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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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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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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Effect of gonadotropin releasing factor suppression with an immunological on growth performance, estrus activity, carcass characteristics, and meat quality of market gilts by Bohrer, B M, Flowers, W L, Kyle, J M, Johnson, S S, King, V L, Spruill, J L, Thompson, D P, Schroeder, A L, Boler, D D

“…Objectives were to evaluate the administration of an anti-gonadotropin releasing factor (GnRF) analog on suppression of estrus, consistency of feed intake, and…”
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Effects of immunological castration and distiller's dried grains with solubles on carcass cutability and commercial bacon slicing yields of barrows slaughtered at two time points by Tavárez, M A, Bohrer, B M, Asmus, M D, Schroeder, A L, Matulis, R J, Boler, D D, Dilger, A C

“…Male pigs were randomly assigned to a castration method at birth and allotted to 48 pens (28 pigs/pen). Physically castrated (PC) barrows were castrated at 2 d…”
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A comprehensive perspective of food nanomaterials by Joye, I J, Corradini, M G, Duizer, L M, Bohrer, B M, LaPointe, G, Farber, J M, Spagnuolo, P A, Rogers, M A

“…Nanotechnology is a rapidly developing toolbox that provides solutions to numerous challenges in the food industry and meet public demands for healthier and…”
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