Search Results - "Egger, Lane A."

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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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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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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