Search Results - "Rathmann, R.J"

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments by Corbin, C.H., O'Quinn, T.G., Garmyn, A.J., Legako, J.F., Hunt, M.R., Dinh, T.T.N., Rathmann, R.J., Brooks, J.C., Miller, M.F.

“…The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3…”
Get full text

Effect of finishing cattle with fodder beet on cutability and subprimal yield of beef steer carcasses in New Zealand by Johnston, J.E., Garmyn, A.J., Rathmann, R.J., Brooks, J.C., Miller, M.F.

Get full text

Impacts of finishing system (New Zealand grass, New Zealand fodder beet, or US grain) on consumer perception of top loin eating quality following 21 or 35 d of postmortem aging by Garmyn, A.J., Polkinghorne, R.J., Rathmann, R.J., Brooks, J.C., Miller, M.F.

Get full text

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses by Hunt, M.R., Garmyn, A.J., O'Quinn, T.G., Corbin, C.H., Legako, J.F., Rathmann, R.J., Brooks, J.C., Miller, M.F.

“…Consumer sensory analysis was conducted to determine differences in beef palatability between two quality grade categories [Upper 2/3 (Top) Choice and Select]…”
Get full text

Determination of the optimal circumference of cube rolls from New Zealand grass fed cattle by Tapp, W.N., Garmyn, A.J., Miller, M.F., Brooks, J.C., Rathmann, R.J.

Get full text

Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content by Hunt, M.R., Legako, J.F., Dinh, T.T.N., Garmyn, A.J., O'Quinn, T.G., Corbin, C.H., Rathmann, R.J., Brooks, J.C., Miller, M.F.

“…Fatty acids (FA) in neutral and polar lipids (NL and PL) and volatile compounds were determined in Gluteus medius (GM), Longissimus lumborum (LL), Serratus…”
Get full text

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness by Lucherk, L.W., O'Quinn, T.G., Legako, J.F., Rathmann, R.J., Brooks, J.C., Miller, M.F.

“…The palatability of USDA graded beef strip loins of seven treatments [High Enhanced (HE: 112% of raw weight) Select, Low Enhanced (LE: 107% of raw weight)…”
Get full text

Trained panel evaluation of grilled strip loin steaks from grain-finished cull cows by Crownover, R.D., Cashman, D.A., O'Quinn, T.G., Rathmann, R.J., Brooks, J.C., Miller, M.F.

Get full text

Effects of duration of zilpaterol hydrochloride feeding and days on the finishing diet on feedlot cattle performance and carcass traits by Vasconcelos, J.T, Rathmann, R.J, Reuter, R.R, Leibovich, J, McMeniman, J.P, Hales, K.E, Covey, T.L, Miller, M.F, Nichols, W.T, Galyean, M.L

“…British and British x Continental steers (n = 560; initial BW = 339.4 ± 1.76 kg) were used in a serial slaughter study with a completely random design to…”
Get full text

Changes in total and heat soluble collagen located in the longissimus lumborum, gluteus medius, and psoas major in implanted cattle fed zilpaterol hydrochloride by Knobel, S.M., Bruce, H.L., Brooks, J.C., Johnson, B.J., Starkey, J.D., Beckett, J.L., Rathmann, R.J., Hodgen, J.M., Hutcheson, J.P., Streeter, M.N., Thomas, C., Miller, M.F.

Get full text

Evaluation of the storage life of vacuum packaged Australian beef by Rodas-González, A., Narváez-Bravo, C., Brashears, M.M., Rogers, H.B., Tedford, J.L., Clark, G.O., Brooks, J.C., Johnson, B.J., Rathmann, R.J., Miller, M.F.

“…To establish the shelf-life of vacuum packaged Australian beef, 15 Strip-loins and 15 Cube-rolls for each Processor (A, B, and C) were evaluated at two week…”
Get full text

Effect of feeding zilpaterol hydrochloride to beef and calf-fed Holstein cattle on consumer palatability ratings by Mehaffey, J.M, Brooks, J.C, Rathmann, R.J, Alsup, E.M, Hutcheson, J.P, Nichols, W.T, Streeter, M.N, Yates, D.A, Johnson, B.J, Miller, M.F

“…The need to provide consumer data for beef steak tenderness, juiciness, flavor, and overall palatability ratings from zilpaterol hydrochloride (ZH) beef to the…”
Get full text

Characterization of estrogen-trenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times by Igo, J.L, Brooks, J.C, Johnson, B.J, Starkey, J, Rathmann, R.J, Garmyn, A.J, Nichols, W.T, Hutcheson, J.P, Miller, M.F

“…Anabolic steroid implants are commonly used to increase growth performance and carcass leanness. The objective of this study was to determine the effects of…”
Get full text