Search Results - "Dikeman, M.E"

Effects of metabolic modifiers on carcass traits and meat quality by Dikeman, M.E.

“…Much research has been conducted and published about metabolic modifiers that increase growth rate, improve feed efficiency, increase carcass leanness, and…”
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Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts by Highfill, C.M., Esquivel-Font, O., Dikeman, M.E., Kropf, D.H.

“…Twenty Bos taurus (Hereford x Angus crosses) and 20 F1 Bos indicus x Bos taurus heifers of the same age, management and feeding regimen, were harvested and…”
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Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks by Yancey, E.J., Grobbel, J.P., Dikeman, M.E., Smith, J.S., Hachmeister, K.A., Chambers, E.C., Gadgil, P., Milliken, G.A., Dressler, E.A.

“…Infraspinatus (IN), gluteus medius (GM), and psoas major (PM) steaks were obtained from A- and B-maturity carcasses with either high (⩾6.0) or normal (⩽5.7)…”
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Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness by Obuz, E, Dikeman, M.E, Loughin, T.M

“…Effects of cooking method, holding temperature, holding time, and reheating on Warner-Bratzler peak shear force (WBPSF); Warner-Bratzler myofibrillar force…”
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Effects of vitamin A supplementation and weaning age on serum and liver retinol concentrations, carcass traits, and lipid composition in market beef cattle by Arnett, A.M., Dikeman, M.E., Daniel, M.J., Olson, K.C., Jaeger, J., Perrett, J.

“…Angus crossbred steers ( n = 48) were either early-weaned (EW) at 137 days or weaned at a traditional age (TW) of 199 days to determine effects of weaning age…”
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Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks by Knock, R.C., Seyfert, M., Hunt, M.C., Dikeman, M.E., Mancini, R.A., Unruh, J.A., Higgins, J.J., Monderen, R.A.

“…This study determined the effects of potassium lactate (KL), sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and…”
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Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers by Daniel, M.J., Dikeman, M.E., Arnett, A.M., Hunt, M.C.

“…Our objective was to determine the effects of vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus…”
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Microbial translocation of needle-free versus traditional needle injection-enhanced beef strip loins by Ray, A.N., Dikeman, M.E., Crow, B.A., Phebus, R.K., Grobbel, J.P., Hollis, L.C.

“…Our objective was to determine the effects of needle-free (NF) versus needle injection (N) enhancement on microbial translocation of generic Escherichia coli…”
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Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes by Stephens, J.W., Dikeman, M.E., Unruh, J.A., Haub, M.D., Tokach, M.D.

“…Forty pork carcass sides were assigned to one of four treatments: pre-rigor citrate (CIT) or acetate injection (ACE); post-rigor phosphate and salt injection…”
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A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles by Crow, B.A., Dikeman, M.E., Hollis, L.C., Phebus, R.A., Ray, A.N., Houser, T.A., Grobbel, J.P.

“…In Experiment 1, beef strip loins ( n = 15) were halved and assigned to needle (N) or needle-free (NF) injection enhancement with a phosphate plus salt…”
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Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks by Knock, R.C., Seyfert, M., Hunt, M.C., Dikeman, M.E., Mancini, R.A., Unruh, J.A., Higgins, J.J., Monderen, R.A.

“…The objective was to determine the effects of potassium lactate (0% or 1.5%; KL), sodium chloride (0.3% or 0.6%), and sodium acetate (0% or 0.1%) on…”
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Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration by Raines, C.R., Dikeman, M.E., Grobbel, J.P., Yancey, E.J.

“…Darkening of bone marrow in packaged fresh pork is problematic and may be caused by pro-oxidative iron and (or) a pro-oxidative atmosphere. We evaluated the…”
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Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking by Powell, T.H, Dikeman, M.E, Hunt, M.C

“…Beef semitendinosus roasts were cooked in a forced-air convection oven using conventional or modeled, multi-stage cooking. Conventional cooking was defined as…”
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Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle by Pohlman, F.W., Dikeman, M.E., Kropf, D.H.

“…Beef pectoralis muscles were removed at 24 h post mortem from nine steers, and samples were vacuum packaged and exposed to high-intensity ultrasound (20 kHz,…”
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Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat by Otremba, M.M, Dikeman, M.E, Boyle, E.A.E

“…Previously frozen ostrich meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground meat from three ostrich carcasses…”
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The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles by Pohlman, F.W., Dikeman, M.E., Zayas, J.F.

“…A series of experiments were conducted to assess the impact of low-intensity ultrasound treatment on shear properties, color and shelflife of packaged beef…”
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Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles by Otremba, M.M., Dikeman, M.E., Milliken, G.A., Stroda, S.L., Chambers IV, E., Chambers, D.

“…The objectives of our study were to examine the relationships between highly trained and experienced descriptive texture profile (DTP) sensory panel and…”
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Validation of commercial DNA tests for quantitative beef quality traits by Van Eenennaam, A.L, Li, J, Thallman, R.M, Quaas, R.L, Dikeman, M.E, Gill, C.A, Franke, D.E, Thomas, M.G

“…Associations between 3 commercially available genetic marker panels (GeneSTAR Quality Grade, GeneSTAR Tenderness, and Igenity Tender-GENE) and quantitative…”
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Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures by Bowers, L.J., Dikeman, M.E., Murray, L., Stroda, S.L.

“…A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef…”
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Bovine respiratory disease in feedlot cattle: phenotypic, environmental, and genetic correlations with growth, carcass, and longissimus muscle palatability traits by Snowder, G.D, Van Vleck, L.D, Cundiff, L.V, Bennett, G.L, Koohmaraie, M, Dikeman, M.E

“…Bovine respiratory disease (BRD) is the most costly feedlot disease in the United States. Selection for disease resistance is one of several possible…”
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