Search Results - "MCMILLIN, K. W"

Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok ( Antidorcas marsupialis), gemsbok (O ryx gazella), kudu ( Tragelaphus strepsiceros) and zebra ( Equus burchelli) harvested in Namibia by van Schalkwyk, D.L., McMillin, K.W., Booyse, Mardé, Witthuhn, R.C., Hoffman, L.C.

“…Differences and consumer acceptability of matured salami produced from game species were evaluated. The pH of the salami differed ( p < 0.05) with springbok…”
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Production practices and processing for value-added goat meat by McMillin, K. W, Brock, A. P

“…This review discusses adding value to goat meat, with an emphasis on the properties of goat meat and processed products. Goat meat value may be increased…”
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The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors by Spanier, A.M., Flores, M., McMillin, K.W., Bidner, T.D.

“…The flavor of muscle foods is dependent upon factors such as the animal's age, breed, sex, nutritional status and manner of cooking. Most important to the…”
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Performance and economic analyses of year-round forage systems for forage-fed beef production in the Gulf Coast by Scaglia, G, Rodriguez, J, Gillespie, J, Bhandari, B, Wang, J J, McMillin, K W

“…On a global scale, most beef is produced from grazing pastures or rangelands. Certain limitations exist, however, such as not having adequate animal rates of…”
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Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display Temperatures by Ho, C.-P., Huang, N.-Y., McMillin, K.W.

“…ABSTRACT Gas exchange modified atmosphere packaging (GEMAP) with display gas of 80% O2:20% CO2 retarded microbial growth and improved color stability of ground…”
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Performance and economic analyses of year-round forage systems for forage-fed beef production in the Gulf Coast1 by Scaglia, G., Rodriguez, J., Gillespie, J., Bhandari, B., Wang, J. J., McMillin, K. W.

“…On a global scale, most beef is produced from grazing pastures or rangelands. Certain limitations exist, however, such as not having adequate animal rates of…”
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Dietary effects of soy isoflavones on growth and carcass traits of commercial broilers by Payne, R L, Bidner, T D, Southern, L L, Mcmillin, K W

“…Three experiments (EXP) were conducted to determine the effect of soy isoflavones (ISF) on growth and carcass traits of commercial broilers. The EXP were…”
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Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran by Dawkins, N.L., Phelps, O., McMillin, K.W., Forrester, I.T.

“…ABSTRACT Chevon (goat) meat‐based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties…”
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Hemoglobin, myoglobin, and total pigments in beef and chicken muscles: chromatographic determination by Han, D. (Rush Presbyterian St. Luke's Medical Center, Chicago, IL.), McMillin, K.W, Godber, J.S

“…Spectrophotometric determinations of myoglobin (Mb) and hemoglobin (Hb) in bovine longissimus and psoas and chicken thigh and drumstick muscles were compared…”
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Effects of Postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss by Boleman, S.J., Boleman, S.L., Bidner, T.D., McMillin, K.W., Monlezun, C.J.

“…The effect of postmortem time of calcium chloride (CaCl 2) injection in conjunction with postmortem aging was determined on 16 beef semimembranosus muscles…”
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Iron distribution in heated beef and chicken muscles by Han, D, McMillin, K.W, Godber, J.S, Bidner, T.D, Younathan, M.T, Marshall, D.L, Hart, L.T

“…Distribution of iron in six fractions (water-soluble, water-insoluble, diffusate, hematin, total heme, and ferritin) of beef and chicken muscles heated to 55,…”
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Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins by GUZMAń, J. C., MCMILLIN, K. W., BIDNER, T. D., DUGAS-SIMS, S., GODBER, J. S.

“…Three levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted…”
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Lipid stability of beef model systems with heating and iron fractions by Han, D. (Rush-Presbyterian-St. Luke's Medical Center, Chicago, IL.), McMillin, K.W, Godber, J.S, Bidner, T.D, Younathan, M.T, Hart, L.T

“…Catalytic effects of different temperatures (55, 70, 85, and 100 degrees C) on lipid oxidation were studied in aqueous- and chloroform/methanol-extracted beef…”
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Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging by Kannan, G., Gadiyaram, K.M., Galipalli, S., Carmichael, A., Kouakou, B., Pringle, T.D., McMillin, K.W., Gelaye, S.

“…The objectives of this study were to determine effects of different dietary treatments and postmortem aging on meat quality characteristics in goats. Twenty…”
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Flavor and oxidative stability of ground beef patties as affected by source and storage by McMillin, K.W. (Louisiana State Univ., Baton Rouge, LA), Binder, T.D, Felchle, S.E, Dugas, S.M, Koh, K.C

“…Chuck muscles and fat from silage plus grain- and forage-fed steers were stored 7 days at 4 degrees C before patty manufacture or processed into patties and…”
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Meat Goat Performance, Carcass Traits, and Meat Characteristics of Kid Meat Goats Supplemented with Sunn Hemp or Concentrates on Pasture by Dugas, T. D. M., McMillin, K. W.

“…ObjectivesFeed is a large input cost to a goat operation (Gillespiex et al., 2013) so the optimal time to supplement pasture grazing impacts the economic…”
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Meat Goat Performance, Carcass Traits, and Meat Characteristics of Kid Meat Goats Supplemented with Sunn Hemp or Concentrates on Pasture by Dugas, T. D. M., McMillin, K. W.

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Influence of electrical stimulation, blade tenderization and postmortem vacuum aging upon the acceptability of beef finished on forage or grain by Bidner, T.D, Montgomery, R.E, Bagley, C.P, McMillin, K.W

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Acceptability of Beef from Angus-Hereford or Angus-Hereford-Brahman Steers Finished on All-Forage or a High-Energy Diet by Bidner, T. D, Schupp, A. R, Mohamad, A. B, Rumore, N. C, Montgomery, R. E, Bagley, C. P, McMillin, K. W

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Gain, feed efficiency and carcass quality of finishing swine fed raw soybeans by Pontif, J. E, Southern, L. L, Coombs, D. F, McMillin, K. W, Bidner, T. D, Watkins, K. L

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