Search Results - "Gehring, K B"

Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts by Wu, G, Cross, H R, Gehring, K B, Savell, J W, Arnold, A N, McNeill, S H

“…Meat is a food for humans. However, beef consumption in the United States has steadily declined by >14% over the past decade due to a variety of factors,…”
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Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork by Eastwood, L.C., Taylor, T.M., Savell, J.W., Gehring, K.B., Arnold, A.N.

“…Effect of various antimicrobial interventions on pork carcass cuts – skin-on and skinless, non-chilled and chilled – was studied. Carcass pieces were…”
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Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding Stages by Belk, A D, Arnold, A N, Sawyer, J E, Griffin, D B, Taylor, T M, Savell, J W, Gehring, K B

“…Peripheral lymph nodes (LNs) located in the fatty tissues of beef carcasses have been shown to harbor Salmonella and, thus, potentially contaminate ground…”
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Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round by Acheson, R.J., Woerner, D.R., Martin, J.N., Belk, K.E., Engle, T.E., Brown, T.R., Brooks, J.C., Luna, A.M., Thompson, L.D., Grimes, H.L., Arnold, A.N., Savell, J.W., Gehring, K.B., Douglass, L.W., Howe, J.C., Patterson, K.Y., Roseland, J.M., Williams, J.R., Cifelli, A., Leheska, J.M., McNeill, S.H.

“…Beef nutrition research has become increasingly important domestically and internationally for the beef industry and its consumers. The objective of this study…”
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Tenderness assessments of top loin steaks from retail markets in four U.S. cities by Igo, M W, Arnold, A N, Miller, R K, Gehring, K B, Mehall, L N, Lorenzen, C L, Delmore, Jr, R J, Woerner, D R, Wasser, B E, Savell, J W

“…The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were…”
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National Beef Quality Audit-2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products by Harris, M K, Eastwood, L C, Boykin, C A, Arnold, A N, Gehring, K B, Hale, D S, Kerth, C R, Griffin, D B, Savell, J W, Belk, K E, Woerner, D R, Hasty, J D, Delmore, R J, Martin, J N, Lawrence, T E, McEvers, T J, VanOverbeke, D L, Mafi, G G, Pfeiffer, M M, Schmidt, T B, Maddock, R J, Johnson, D D, Carr, C C, Scheffler, J M, Pringle, T D, Stelzleni, A M

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Existence and purification of porin heterotrimers of Escherichia coli K12 OmpC, OmpF, and PhoE proteins by Gehring, K B, Nikaido, H

“…Porin is a trimeric membrane protein that functions as a diffusion pore in the outer membrane of Escherichia coli. We report the existence and purification of…”
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Tn1000-mediated insertion mutagenesis of the histidine utilization (hut) gene cluster from Klebsiella aerogenes: genetic analysis of hut and unusual target specificity of Tn1000 by SCHWACHA, A, COHEN, J. A, GEHRING, K. B, BENDER, R. A

“…Article Usage Stats Services JB Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley…”
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Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts 1,2 by Wu, G, Cross, H R, Gehring, K B, Savell, J W, Arnold, A N, McNeill, S H

“…Meat is a food for humans. However, beef consumption in the United States has steadily declined by >14% over the past decade due to a variety of factors,…”
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Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts1,2 by Wu, G., Cross, H. R., Gehring, K. B., Savell, J. W., Arnold, A. N., McNeill, S. H.

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Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality? by Gawlik, C. J., Arnold, A. N., Taylor, T. M., Savell, J. W., Gehring, K. B.

“…ObjectivesTo evaluate reduction of pathogens and impact on quality parameters of beef strip loins treated with pulsed-UV light.Materials and MethodsInoculum…”
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Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality? by Gawlik, C. J., Arnold, A. N., Taylor, T. M., Savell, J. W., Gehring, K. B.

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Tenderness assessments of top loin steaks from retail markets in four U.S. cities 1 by Igo, M W, Arnold, A N, Miller, R K, Gehring, K B, Mehall, L N, Lorenzen, C L, Delmore, R J, Woerner, D R, Wasser, B E, Savell, J W

“…The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks (n = 1,613) were…”
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Tenderness assessments of top loin steaks from retail markets in four U.S. cities1 by Igo, M. W., Arnold, A. N., Miller, R. K., Gehring, K. B., Mehall, L. N., Lorenzen, C. L., Delmore, R. J., Woerner, D. R., Wasser, B. E., Savell, J. W.

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Tenderness and Consumer Acceptance of Steaks Purchased at Farmers Markets in Texas by Kirkpatrick, R. R., Arnold, A. N., Savell, J. W., Gehring, K. B.

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Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter during 2 Seasons in Texas by Nickelson, K. J., Taylor, T. M., Griffin, D. B., Savell, J. W., Gehring, K. B., Arnold, A. N.

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Method of Inoculum Preparation Impacts Efficiency of E. Coli O157:H7 and Salmonella Surrogate Organism Inoculation onto Intact Beef During Antimicrobial Intervention Validation by Frenzel, M., Taylor, M. T., Savell, J. W., Gehring, K. B.

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Depletion and Bioaccumulation of Ractopamine Hydrochloride (RH) in the Gastrointestinal Tract of Bovine by Davis, H. E., Geornaras, I., Engle, T., Prenni, J. E., Yang, H., Lindstrom, V., Budde, A. M., Arnold, A. N., Gehring, K. B., Riggs, P. K., Cross, H. R., Belk, K. E.

“…ObjectivesDue to developing meat trade issues associated with use of the β-agonist ractopamine hydrochloride (RH) as a growth-promoting agent in livestock…”
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Depletion and Bioaccumulation of Ractopamine Hydrochloride (RH) in the Gastrointestinal Tract of Bovine by Davis, H. E., Geornaras, I., Engle, T., Prenni, J. E., Yang, H., Lindstrom, V., Budde, A. M., Arnold, A. N., Gehring, K. B., Riggs, P. K., Cross, H. R., Belk, K. E.

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Impact of Extended Aging Time and Freezing on Tenderness of Beef Top Sirloin Steaks by Tindel, S. B., Murray, A. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., Savell, J. W.

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