Search Results - "Bratcher, C.L."

Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times by DeGeer, S.L., Hunt, M.C., Bratcher, C.L., Crozier-Dodson, B.A., Johnson, D.E., Stika, J.F.

“…This experiment investigated the combined effects of two dry-aging methods (unpackaged and in a bag), two loin-cut styles (bone-in shell loins and boneless…”
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Correlation analysis of Shiga toxin–producing Escherichia coli shedding and faecal bacterial composition in beef cattle by Zhao, L., Tyler, P.J., Starnes, J., Bratcher, C.L., Rankins, D., McCaskey, T.A., Wang, L.

“…Aims The objectives of this study were to investigate the correlations between Shiga toxin–producing Escherichia coli (STEC) shedding and faecal microflora in…”
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The effects of quality grade, aging, and location within muscle on Warner–Bratzler shear force in beef muscles of locomotion by Bratcher, C.L., Johnson, D.D., Littell, R.C., Gwartney, B.L.

“…Aging patterns of nine muscles from the chuck and round from two quality classifications of beef: USDA Select and upper 2/3 of USDA Choice grade were…”
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Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank by Nagel, G.M., Bauermeister, L.J., Bratcher, C.L., Singh, M., McKee, S.R.

“…Innovations in poultry processing include implementation of antimicrobials in post-chill decontamination tanks. In this study, a total of 160 broiler carcasses…”
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An initial evaluation of a novel antimicrobial solution on fresh meats by Fisher, K., Jin, Z.T., Bratcher, C.L., Wang, L.Z.

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Effect of flaxseed oil, poultry fat, and vitamin E supplementation on physical and organoleptic characteristics and fatty acid profile of pork, and expression of genes associated with lipid metabolism by Huang, C., Chiba, L.I., Magee, W.E., Wang, Y., Rodning, S.P., Bratcher, C.L., Bergen, W.G., Spangler, E.A.

“…•Dietary lipids can reduce lipogenesis in pigs and increase intramuscular fat content of pork, and vitamin e can prevent oxidative problems in…”
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Effect of flaxseed oil, animal fat, and vitamin E supplementation on growth performance, serum metabolites, and carcass characteristics of finisher pigs, and physical characteristics of pork by Huang, C., Chiba, L.I., Magee, W.E., Wang, Y., Griffing, D.A., Torres, I.M., Rodning, S.P., Bratcher, C.L., Bergen, W.G., Spangler, E.A.

“…•Dietary supplementation with lipids, such as flaxseed oil, can reduce lipogenesis in pigs and increase intramuscular fat content of pork…”
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Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes by Morey, A., Bratcher, C. L., Singh, M., McKee, S. R.

“…ABSTRACT Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria…”
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Optimizing Enrichment of Campylobacter on poultry by Hill, G. N., Bratcher, C. L., Wang, L., Singh, M., Tapp, W. N., McKee, S. R.

“…Abstract Poultry meat represents the primary source of Campylobacter-associated foodborne illness. Current methods set forth by USDA-FSIS for qualitative…”
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Early dietary amino acid restrictions and flaxseed oil supplementation on the leanness of pigs and quality of pork: Growth performance, serum metabolites, carcass characteristics, and physical and sensory characteristics of pork by Adhikari, C.K., Chiba, L.I., Brotzge, S.D., Vieira, M.S., Huang, C., Bergen, W.G., Bratcher, C.L., Rodning, S.P., Welles, E.G.

“…A total of 64 pigs (Yorkshire) were used to investigate the effect of early dietary amino acid (AA) restrictions [100 or 80% of the 2012 NRC standardized ileal…”
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Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat by Bratcher, C.L, Dawkins, N.L, Solaiman, S, Kerth, C.R, Bartlett, J.R

“…The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat…”
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Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts by McMurtrie, K.E., Kerth, C.R., Bratcher, C.L., Curtis, P.A., Smith, B.

“…Beef inside round roasts (n=144) were cut from rounds obtained from both forage-finished cattle (n=72) and commercially-sourced beef (n=72). Roasts were…”
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Enhanced efficiency of a capillary-based biosensor over an optical fiber biosensor for detecting calpastatin by Bratcher, C.L., Grant, S.A., Vassalli, J.T., Lorenzen, C.L.

“…A capillary-based optical biosensor has been developed to detect calpastatin, an indicator of meat tenderness. Longissimus muscle samples ( n = 11) were…”
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Correlation between a novel calpastatin biosensor and traditional calpastatin assay techniques by Bratcher, C.L., Grant, S.A., Stringer, R.C., Lorenzen, C.L.

“…An optical fiber biosensor to detect calpastatin has been investigated as a preliminary step in developing tenderness detection instrumentation. Longissimus…”
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