Search Results - "Hunt, M.C."

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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Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles by Mohan, Anand, Hunt, M.C., Barstow, T.J., Houser, T.A., Muthukrishnan, S.

“…We investigated the effects of glycolytic and tricarboxylic acid cycle metabolic intermediates on myoglobin redox forms and meat colour stability. Eighteen…”
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Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles by Seyfert, M., Mancini, R.A., Hunt, M.C., Tang, J., Faustman, C.

“…Steaks from five bovine muscles [ psoas major (PM), longissimus lumborum (LL), deep semimembranosus (DSM), superficial semimembranosus (SSM), and…”
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Color and Heat Denaturation of Myoglobin Forms in Ground Beef by Hunt, M.C., Sørheim, O., Slinde, E.

“…To determine the effects of myoglobin forms on internal cooked color in ground beef, patties containing predominantly deoxy‐(DMb), oxy‐(OMb), or metmyoglobin…”
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Influence of slaughter age and carcass suspension on meat quality in Angus heifers by Lundesjö Ahnström, M., Hessle, A., Johansson, L., Hunt, M. C., Lundström, K.

“…This study investigated the effects of pelvic suspension and slaughter age on longissimus thoracis et lumborum (LTL) from 40 heifers with at least 75% Angus…”
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Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere by Kim, Y.H., Keeton, J.T., Hunt, M.C., Savell, J.W.

“…The effects of L- or D-lactate on internal cooked colour development of steaks packaged in high-oxygen (80% O 2/20% CO 2) modified atmosphere packaging (MAP)…”
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Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle by Mancini, R.A., Seyfert, M., Hunt, M.C.

“…Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef longissimus lumborum, semimembranosus, and psoas major was…”
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Dry-Aging Effects on Palatability of Beef Longissimus Muscle by Campbell, R.E., Hunt, M.C., Levis, P., Chambers IV, E.

“…Beef strip loins and short loins were vacuum aged for 7 or 14 d, then these cuts were dry aged for 7, 14, or 21 d. At 2, 9, and 16 d of post‐dry‐aging vacuum…”
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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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Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity by Seyfert, M., Hunt, M.C., Lundesjö Ahnström, M., Johnson, D.E.

“…This study examined two concentrations (0.6 and 1.0 mol) of three lactic acid salts (calcium lactate, CaL; potassium lactate, KL; and sodium lactate, NaL),…”
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Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle by Mohan, A., Hunt, M.C., Barstow, T.J., Houser, T.A., Bopp, C., Hueber, D.M.

“…To determine near-infrared tissue oximeter responses to muscle fibre orientation, display time, and surface colour differences of beef longissimus lumborum…”
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Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes by Ahnström, M. L., Hessle, A., Johansson, L., Hunt, M. C., Lundström, K.

“…This study investigated the effects of pelvic suspension on the meat quality of M. longissimus dorsi, M. semimembranosus and M. adductor from 35 heifers with…”
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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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Internal premature browning in cooked ground beef patties from high-oxygen modified-atmosphere packaging by Seyfert, M, Mancini, R.A, Hunt, M.C

“…This study examined the effects of location within a package and display time on the incidence of premature browning in patties made from ground beef packaged…”
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Comparison of ascorbic acid and sodium erythorbate: Effects on the 24 h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres by Mancini, R.A., Hunt, M.C., Seyfert, M., Kropf, D.H., Hachmeister, K.A., Herald, T.J., Johnson, D.E.

“…Sodium erythorbate and ascorbic acid were compared as a means to stabilize surface colour of bone-in beef steaks in high-oxygen modified atmosphere (80% oxygen…”
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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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Characteristics of low-fat ground beef containing texture-modifying ingredients by Troutt, E.S. (W.R. Grace and Co.-Conn., Duncan, SC), Hunt, M.C, Johnson, D.E, Claus, J.R, Kastner, C.L, Kropf, D.H

“…Dietary fibers, starches, and Polydextrose were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and…”
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Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits by Sammel, L.M, Hunt, M.C, Kropf, D.H, Hachmeister, K.H, Kastner, C.L, Johnson, D.E

“…The influence of prerigor temperature and pH on muscle chemistry of the inside semimembranosus (ISM) and outside semimembranosus (OSM) in relation to initial…”
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Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage by Mancini, R.A., Hunt, M.C., Hachmeister, K.A., Kropf, D.H., Johnson, D.E.

“…Visual and instrumental color (L*a*b* and reflectance from 400 to 700 nm) were used to evaluate packaging atmosphere as a way of minimizing beef marrow…”
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Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour by Mancini, R.A., Hunt, M.C., Seyfert, M., Kropf, D.H., Hachmeister, K.A., Herald, T.J., Johnson, D.E.

“…Citric acid was evaluated as a way of improving ascorbic acid’s ability to stabilize beef lumbar vertebrae colour in high-oxygen packaging (MAP; 80% O 2/20% CO…”
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