Search Results - "Poste, L.M"

Time-intensity as a tool for the measurement of meat tenderness by Butler, G., Poste, L.M., Mackie, D.A., Jones, A.

“…In the texture analysis of meat, tenderness is an attribute that changes over time from the initial bite to the residual phase before swallowing. In this…”
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Oat gum lowers glucose and insulin after an oral glucose load by Braaten, JT, Wood, PJ, Scott, FW, Riedel, KD, Poste, LM, Collins, MW

“…Foods containing soluble dietary fibers delay glucose absorption and lower postprandial plasma glucose. This effect of oat bran has been attributed to oat gum…”
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Durum Wheat Quality: Comparison of Chemical and Rheological Screening Tests with Sensory Analysis by Kovacs, M.I.P., Poste, L.M., Butler, G., Woods, S.M., Leisle, D., Noll, J.S., Dahlke, G.

“…Various chemical and physical screening tests to predict pasta cooking quality in a durum wheat breeding program were evaluated using sensory methods. Twelve…”
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Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements by Fahmy, M. H, Boucher, J. M, Poste, L. M, Gregoire, R, Butler, G, Comeau, J. E

“…Data were collected on 130 intact male lambs fed diets based on roughages supplemented with fish meal, soybean meal, or corn gluten-blood meal and slaughtered…”
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Utilization of grass silage by cattle: effect of supplementation with different sources and amounts of protein by Veira, D. M, Butler, G, Proulx, J. G, Poste, L. M

“…Forty-eight crossbred beef steer calves, initial live weight of 260 kg, were used to examine production responses when grass silage was supplemented with fish…”
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A sensory perspective of effect of feeds on flavor in meats: poultry meats by Poste, L.M. (Agriculture Canada, Ottawa, Canada)

“…Reduction of feed costs is a major concern of poultry producers. However, replacement of components of a corn-soybean diet with a lower-cost alternative…”
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Sensory analysis of meat from broiler chickens fed diets containing hulless oats (Avena nuda) by Poste, L.M, Butler, G, Cave, N.A, Burrows, V.D

“…New cultivars of hulless or naked oats have metabolizable energy comparable to corn but with higher protein content and quality than corn (Burrows et al…”
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Effects of crossbreeding and sex on carcass composition cooking properties and sensory characteristics of pork by Martel, J, Minvielle, F, Poste, L.M

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Comparison of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index by Wood, P.J. (Agriculture Canada, Ottawa, Ontario, Canada), Braaten, J.T, Scott, F.W, Riedel, D, Poste, L.M

“…Healthy subjects consumed D-glucose (glucose) alone or in the presence of oat gum prepared in a pilot plant (PPOG) or commercial guar gum (GG). Both gums…”
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effect of dietary poultry offal hydrolysate on the fatty acid composition and meat quality of pork by Van Lunen, T.A, Wilson, R.L, Poste, L.M, Butler, G

“…Seventy-two feeder pigs, with a mean weight of 24.6 kg, were randomly allotted in groups of three to four dietary treatments to determine the effect of feeding…”
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Feeding and metabolism trials, and assessment of carcass and meat quality for growing-finishing pigs fed naked oats (Avena nuda) by Friend, D.W, Fortin, A, Poste, L.M, Butler, G, Kramer, J.K.G, Burrows, V.D

“…Forty-eight Yorkshire pigs (barrows and gilts), about 24 kg body weight, were fed three diets: a control diet containing corn-soybean meal with minerals and…”
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Small-type tom turkeys versus heavy-type hens marketed at medium weight: performance, carcass characteristics, sensory evaluation, and the effect of commercial basting of the breast with oil by Moran, E.T. Jr, Poste, L.M, McMillan, E, Patterson, C, Revington, W.H

“…Small-type tom turkeys and heavy-type hens were reared on a common regimen until 17 wk of age when they attained medium weight (ca. 7–10 kg). Toms…”
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Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine:energy ratio by Castell, A.G. (Agriculture and Agri-Food Canada, Brandon, Manitoba, Canada.), Cliplef, R.L, Poste-Flynn, L.M, Butler, G

“…The effects of five diets, with 12–18% crude protein (CP) and 6.6–10.8 g lysine per MJ digestible energy (DE), on live performance, carcass and meat quality…”
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