Search Results - "Nasados, J. A."

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum by Colle, M.J., Richard, R.P., Killinger, K.M., Bohlscheid, J.C., Gray, A.R., Loucks, W.I., Day, R.N., Cochran, A.S., Nasados, J.A., Doumit, M.E.

“…The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory…”
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Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus by Colle, M.J., Richard, R.P., Killinger, K.M., Bohlscheid, J.C., Gray, A.R., Loucks, W.I., Day, R.N., Cochran, A.S., Nasados, J.A., Doumit, M.E.

“…The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory…”
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Strategies to improve beef tenderness by activating calpain-2 earlier postmortem by Colle, M.J., Nasados, J.A., Rogers, J.M., Kerby, D.M., Colle, M.M., Van Buren, J.B., Richard, R.P., Murdoch, G.K., Williams, C.J., Doumit, M.E.

“…Our objectives were to determine the effect of post rigor calcium chloride injection or freezing on 1) sarcoplasmic calcium concentration and calpain-2…”
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Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties by Colle, M C, Richard, R P, Smith, D M, Colle, M J, Loucks, W I, Gray, S J, Reynolds, Z D, Sutton, H A, Nasados, J A, Doumit, M E

“…The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy…”
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Using a Potato By-Product to Replace Phosphate in Enhanced Whole-Muscle Turkey Breast by Uhlenkott, A. L., Lancaster, J. M., Riley, I. W., Nasados, J. A., Colle, M J., Bass, P.

“…ObjectivesThe objective of the study was to determine the functionality of potato starch by-product (PS) as a phosphate replacement in cooked turkey breasts…”
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Alternative Merchandising Strategy of the Beef Top Round by Puga, K. J., VanBuren, J. B., Nasados, J. A., Buseman, B. J., Bass, P. D., Insausti, K., Colle, M. J.

“…ObjectivesThe study objectives were to compare the deep (D) vs. superficial (S) portions of the beef top round (NAMI #169A PSO1), semimembranosus (SM) muscle,…”
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Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt by Jepsen, Sierra Marie, Van Buren, Jessie B., Epperson, Brooklyn S., Heimbuch, Mikayla L., Oliver, Kayleen F., Nasados, James A., Colle, Michael J., Clark, Diana I., Bass, Phillip D.

“…Muscle profiling improves value and optimization of beef carcasses by expanding knowledge of physical, com-positional, and marketable attributes of…”
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Using a Potato By-Product to Replace Phosphate in Enhanced Whole-Muscle Turkey Breast by Uhlenkott, A. L., Lancaster, J. M., Riley, I. W., Nasados, J. A., Colle, M. J., Bass, P.

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Alternative Merchandising Strategy of the Beef Top Round by Puga, K. J., VanBuren, J. B., Nasados, J. A., Buseman, B. J., Bass, P. D., Insausti, K., Colle, M. J.

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Free Calcium Concentration, Calpain-2 Activity, and Final Product Tenderness of Electrically Stimulated Beef by Buseman, Brianna J, Murdoch, Gordon K, Nasados, James A, Smart, Jaxon H, Lancaster, Jessica M, Van Buren, Jessie B, Insausti, Kizkitza, Doumit, Matthew E, Colle, Michael, Bass, Phillip, Weber, Tanya M, Price, William J

“…The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler…”
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Relationship between Physiological Maturity and Retail Shelf Life in Heifer Carcasses by Salove, K. C., Colle, M. J., Rogers, J. M., Gray, S. J., Scott, M., Kerby, D. M., Nasados, J. A., Richard, R. P., Doumit, M. E.

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Relationship between Heifer Carcass Maturity and Beef Palatability by Salove, K. C., Colle, M. J., Rogers, J. M., Gray, S. J., Kerby, D. M., Buren, J. B. Van, Puga, K. J., Nasados, J. A., Richard, R. P., Doumit, M. E.

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Dry potato extracts and beef patties by Colle, M C, Richard, R P, Colle, M J, Loucks, W I, Gray, S J, Reynolds, Z G, Sutton, H A, Nasados, J A, Doumit, M E

“…Fresh patties were displayed on trays with an oxygen-permeable wrap in a retail display case at 36° F similar to a meat case at a local grocery store…”
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