Search Results - "O’Quinn, Travis G"

A survey of Kansas beef producers and consumers who participate in business-to-consumer marketing of beef by O’Quinn, Travis G, Lybarger, Katie R, Ibendahl, Gregory A, Vaughan, Yue Teng, Kwon, Junehee

“…Abstract Following the coronavirus disease 2019 (COVID-19) pandemic, producer and consumer interest in business-to-consumer (B2C) beef sales increased. The…”
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National Beef Quality Audit-2022: Transportation, mobility, live cattle, and hide assessments to determine producer-related defects that affect animal welfare and the value of market cows and bulls at processing facilities by Borders, Sydni E, Schwartz, Trent E, Mayer, Thachary R, Gehring, Kerri B, Griffin, Davey B, Kerth, Christopher R, Belk, Keith E, Edwards-Callaway, Lily, Scanga, John A, Nair, Mahesh N, Morgan, J Brad, Douglas, Jarrett B, Pfeiffer, Morgan M, Mafi, Gretchen G, Harr, Keayla M, Lawrence, Ty E, Tennant, Travis C, Lucherk, Loni W, O'Quinn, Travis G, Beyer, Erin S, Bass, Phil D, Garcia, Lyda G, Bohrer, Benjamin M, Pempek, Jessica A, Garmyn, Andrea J, Maddock, Robert J, Carr, C Chad, Pringle, T Dean, Scheffler, Tracy L, Scheffler, Jason M, Stelzleni, Alexander M, Gonzalez, John M, Underwood, Keith R, Harsh, Bailey N, Waters, Crystal M, Savell, Jeffrey W

“…The National Beef Quality Audit (NBQA)-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to…”
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Commercial straight-deck trailer vibration and microclimate conditions during market-weight pig transport during summer by Alambarrio, Daniela A., Morris, Benjamin K., Davis, R. Benjamin, Turner, Kari K., Motsinger, Laura A., O’Quinn, Travis G., Gonzalez, John M.

“…The objective of this study was to collect and quantify three-axis acceleration data from six locations within commercial pig transport trailers during summer…”
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National Beef Quality Audit—2022: in-plant assessments of quality and yield determining carcass characteristics of fed steers and heifers by Mayer, Thachary R, Borders, Sydni E, Schwartz, Trent E, Gehring, Kerri B, Griffin, Davey B, Kerth, Christopher R, Belk, Keith E, Scanga, John A, Nair, Mahesh N, Pfeiffer, Morgan M, Mafi, Gretchen G, Harr, Keayla M, Lawrence, Ty E, Tennant, Travis C, Lucherk, Loni W, O’Quinn, Travis G, Beyer, Erin S, Bass, Phil D, Garcia, Lyda G, Bohrer, Benjamin M, Pempek, Jessica A, Garmyn, Andrea J, Maddock, Robert J, Carr, C Chad, Pringle, T Dean, Scheffler, Tracy L, Scheffler, Jason M, Stelzleni, Alexander M, Gonzalez, John M, Underwood, Keith R, Harsh, Bailey N, Waters, Crystal M, Savell, Jeffrey W

“…Abstract The National Beef Quality Audit – 2022 serves as a benchmark of the current fed steer and heifer population of the U.S. beef industry and allows…”
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Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef by Koulicoff, Larissa A., Heilman, Terra, Vitanza, Lauren, Welter, Amelia, Jeneske, Haley, O'Quinn, Travis G., Hansen, Stephanie, Huff-Lonergan, Elisabeth, Schulte, Matthew D., Chao, Michael D.

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Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience by O'Quinn, Travis G, Legako, J F, Brooks, J C, Miller, Mark F

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A current review of U.S. beef flavor II: Managing beef flavor by O'Quinn, Travis G, Legako, Jerrad F, Woerner, Dale R, Kerth, Chris R, Nair, Mahesh N, Brooks, J Chance, Lancaster, Jessica M, Miller, Rhonda K

“…Beef flavor continues to be one of the largest drivers of beef demand and a differentiation point of beef from other competing proteins. Tenderness has long…”
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A current review of U.S. beef flavor I: Measuring beef flavor by Kerth, Chris R., Legako, Jerrad F., Woerner, Dale R., Brooks, J. Chance, Lancaster, Jessica M., O'Quinn, Travis G., Nair, Mahesh, Miller, Rhonda K.

“…Historically, consumer acceptance of beef was determined by tenderness. Developments in genetics and management over the last couple of decades have improved…”
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Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts by Jeneske, Haley J., Chun, Colin K.Y., Koulicoff, Larissa A., Hene, Sara R., Vipham, Jessie, O'Quinn, Travis G., Zumbaugh, Morgan D., Chao, Michael D.

“…The aim of this study was to determine the impact of accelerated aging (AA) on shelf stability, product loss, sensory and biochemical characteristics of 2…”
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Validation of post-harvest antimicrobial interventions to control Shiga toxin-producing Escherichia coli (STEC) on market hog carcass surfaces by Pozuelo, Katia C., Vega, Daniel, Habib, Kellen, Najar-Villarreal, Francisco, Kang, Qing, Trinetta, Valentina, O'Quinn, Travis G., Phebus, Randall K., Gragg, Sara E.

“…Although swine are less associated with STEC foodborne disease outbreaks, the potential for swine to serve as a source of STEC infections in human beings…”
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Structural changes in collagen and aggrecan during extended aging may improve beef tenderness by Koulicoff, Larissa A., Chun, Colin K.Y., Hammond, Peang A., Jeneske, Haley, Magnin-Bissel, Geraldine, O'Quinn, Travis G., Zumbaugh, Morgan D., Chao, Michael D.

“…The aim of this study was to characterize structural and property modifications of intramuscular connective tissue (IMCT) during extended aging. Longissimus…”
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Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights by Price, Hannah E, Barkley, Kayla E, Lerner, Annie B, Harsh, Bailey N, Woodworth, Jason C, Tokach, Mike D, Dritz, Steve S, Goodband, Robert D, DeRouchey, Joel M, O’Quinn, Travis G, Allerson, Matt W, Fields, Brandon, King, David A, Wheeler, Tommy L, Shackelford, Steven D, Boler, Dustin D, Dilger, Anna C

“…Abstract Pork hot carcass weights (HCW) have been increasing 0.6 kg per year, and if they continue to increase at this rate, they are projected to reach an…”
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Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks by Matney, MaryAnn J, Gravely, Morgan E, O’Quinn, Travis G, Drouillard, James S, Phelps-Ronningen, Kelsey J, Houser, Terry A, Hobson, Allison W, Alcocer, Hanna M, Gonzalez, John M

“…Abstract The objective of this study was to determine effects of extended aging and intramuscular location on Warner-Bratzler shear force (WBSF), muscle fiber…”
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Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes by LaRoche, Elaine M., Wu, Wan Jun, Garcia, Patricia, Song, Baohui, Chun, Colin K.Y., Jones, Cassandra K., Crane, Alison R., O'Quinn, Travis G., Chao, Michael D.

“…The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time,…”
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Ability of Nicotinamide Riboside to Prevent Muscle Fatigue of Barrows Subjected to a Performance Test by Hennesy, Hanna M, Gravely, Morgan E, Alambarrio, Daniela A, Brannen, Savannah R, McDonald, Jonathan J, Devane, Sarah A, Turner, Kari K, Stelzleni, Alexander M, O'Quinn, Travis G, Gonzalez, John M

“…The objective of this study was to determine the daily dietary nicotinamide riboside (NR) dose required to maximize the delay of subjective muscle fatigue…”
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Skeletal Muscle Metabolism Is Dynamic during Porcine Postnatal Growth by Rimmer, Linnea A, Geisbrecht, Erika R, Chao, Michael D, O'Quinn, Travis G, Woodworth, Jason C, Zumbaugh, Morgan D

“…Skeletal muscle metabolism has implications for swine feed efficiency (FE); however, it remains unclear if the metabolic profile of skeletal muscle changes…”
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Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness by O'Quinn, Travis G, Brooks, J. Chance, Miller, Markus F

“…A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores…”
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An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach by Welter, Amelia A, Wu, Wan Jun, Maurer, Ryan, O'Quinn, Travis G, Chao, Michael D, Boyle, Daniel L, Geisbrecht, Erika R, Hartson, Steve D, Bowker, Brian C, Zhuang, Hong

“…Woody breast (WB) is a myopathy observed in broiler (PM) characterized by its tough and rubbery texture with greater level of calcium content. The objective of…”
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Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness by Drey, Lindsey N, Prill, Lauren L, Olson, Brittany A, Rice, Emily A, Gonzalez, John M, Vipham, Jessie L, Houser, Terry A, Boyle, Elizabeth A E, O'Quinn, Travis G

“…The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine…”
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Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability by Van Bibber-Krueger, Cadra L, Collins, Ashley M, Phelps, Kelsey J, O’Quinn, Travis G, Houser, Terry A, Turner, Kari K, Gonzalez, John M

“…Abstract The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a…”
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