Search Results - "Moody, William G"

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  1. 1
    Salt- and pyrophosphate-induced structural changes in myofibrils from chicken red and white muscles

    Salt- and pyrophosphate-induced structural changes in myofibrils from chicken red and white muscles by Xiong, Youling L, Lou, Xingqiu, Harmon, Robert J, Wang, Changzheng, Moody, William G

    “…Myofibrils isolated from post‐rigor chicken Pectoralis major (PM, white) and Gastrocnemius (Gas, red) muscles were irrigated with various concentrations of…”
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  2. 2
    Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages

    Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages by Xiong, Youling L., Mullins, Oliver E., Stika, John F., Chen, Jie, Blanchard, Sue P., Moody, William G.

    Published in Meat science (01-09-2007)
    “…Two experiments were conducted to investigate the influence of age of mature cows (2–4 yr, 6–8 yr, and 10–12 yr cows; n = 6 in each) on beef quality. In…”
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    Journal Article Conference Proceeding
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  3. 3
    Proximate, mineral and fatty acid composition of semimembranosus and cardiac muscles from grass- and grain-fed and zeranol-implanted cattle11Approved for publication as journal article number 96-07-174 by the Director of the Kentucky Agricultural Experiment Station

    Proximate, mineral and fatty acid composition of semimembranosus and cardiac muscles from grass- and grain-fed and zeranol-implanted cattle11Approved for publication as journal article number 96-07-174 by the Director of the Kentucky Agricultural Experiment Station by Srinivasan, Subramanian, Xiong, Youling L., Blanchard, Suzanne P., Moody, William G.

    Published in Food chemistry (01-12-1998)
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  4. 4
    Effect of breed and time on feed on the size and distribution of beef muscle fiber types

    Effect of breed and time on feed on the size and distribution of beef muscle fiber types by Johnston, David M, Stewart, Dennis F, Moody, William G, Boling, James, Kemp, James D

    Published in Journal of animal science (01-04-1975)
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  5. 5
    Proximate, mineral and fatty acid composition of semimembranosus and cardiac muscles from grass- and grain-fed and zeranol-implanted cattle

    Proximate, mineral and fatty acid composition of semimembranosus and cardiac muscles from grass- and grain-fed and zeranol-implanted cattle by Srinivasan, Subramanian, Xiong, Youling L., Blanchard, Suzanne P., Moody, William G.

    Published in Food chemistry (01-12-1998)
    “…Chemical composition (proximate, minerals, and fatty acids) of semimembranosus (SM) and cardiac muscle from cattle fed grass (G) and grain on grass without…”
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  6. 6
    Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi

    Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi by Wang, Baowu, Xiong, Youling L., Moody, William G.

    “…Summary Restructured beef steaks containing beef heart surimi were prepared. Changes in flavour, texture, thiobarbituric acid‐reactive substances (TBARS), and…”
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  7. 7
    The Meat We Eat

    The Meat We Eat by Moody, William G.

    Published in NACTA Journal (01-09-1997)
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    Book Review
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