Search Results - "Sams, R. A."

Pharmacokinetics of furosemide in thoroughbred horses subjected to supramaximal treadmill exercise with and without controlled access to water by Villarino, N F, Lopez, C M, Sams, R A, Bayly, W M

“…The primary objective of this study was to assess the disposition of furosemide in Thoroughbred horses treated intravenously with 1 mg/kg of furosemide 4 and…”
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Effect of selected modified atmosphere packaging on Campylobacter survival in raw poultry by Byrd, J. A, Sams, A. R, Hargis, B. M, Caldwell, D. J

“…Most current research on Campylobacter has focused on preharvest or processing plant cross-contamination. Little is known about the effect of storage…”
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pharmacokinetics of glycopyrrolate in Standardbred horses by Rumpler, M. J, Colahan, P, Sams, R. A

“…The disposition of plasma glycopyrrolate (GLY) is characterized by a three‐compartment pharmacokinetic model after a 1‐mg bolus intravenous dose to…”
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Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses by Stolowski, G.D., Baird, B.E., Miller, R.K., Savell, J.W., Sams, A.R., Taylor, J.F., Sanders, J.O., Smith, S.B.

“…Beef carcasses ( n = 30) from 3/4 Angus (A) × 1/4 Brahman (B), 1/4A × 3/4B, and 1/2A × 1/2B F 1 crosses were used to evaluate breed type, electrical…”
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Pharmacokinetics and pharmacodynamics of glycopyrrolate following a continuous‐rate infusion in the horse by Rumpler, M. J, Kandala, B, Vickroy, T. W, Hochhaus, G, Sams, R. A

“…Glycopyrrolate (GLY) is an antimuscarinic agent that is used in humans and domestic animals primarily to reduce respiratory tract secretions during anesthesia…”
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The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant by Woelfel, R L, Owens, C M, Hirschler, E M, Martinez-Dawson, R, Sams, A R

“…Pale, soft, exudative (PSE) turkey meat is a growing problem for the industry of further processed poultry meat. The low pH condition due to rapid glycolysis…”
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Injection marination strategies for remediation of pale, exudative broiler breast meat by Alvarado, C Z, Sams, A R

“…Pale, soft, and exudative (PSE) breast meat is caused by a rapid postmortem pH decline while carcass temperatures are still warm. The resulting protein…”
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The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat by McKee, S R, Sams, A R

“…Heat stress is one of the prominent ante-mortem stressors that elicits pale, soft, and exudative meat characteristics in stress-susceptible pigs. Industry…”
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Skin pigmentation evaluation in broilers fed natural and synthetic pigments by Castaneda, M.P, Hirschler, E.M, Sams, A.R

“…Broiler carcass skin color is important in the United States and Mexico. This study evaluated the use of natural and synthetic pigments in broiler diets at…”
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The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant by Owens, C M, Hirschler, E M, McKee, S R, Martinez-Dawson, R, Sams, A R

“…Pale, soft, exudative (PSE) turkey meat is a growing problem for industry and has been associated with rapid postmortem pH decline and loss of protein…”
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interlaboratory study of the pharmacokinetics of testosterone following intramuscular administration to Thoroughbred horses by MOELLER, B. C, SAMS, R. A, GUINJAB‐CAGMAT, J, SZABO, N. J, COLAHAN, P, STANLEY, S. D

“…Moeller, B. C., Sams, R. A., Guinjab, J., Szabo, N., Colahan, P., Stanley, S. D. An interlaboratory study of the pharmacokinetics of testosterone following…”
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Lipid Oxidation Potential of Beef, Chicken, and Pork by RHEE, K.S., ANDERSON, L.M., SAMS, A.R.

“…ABSTRACT Beef and pork longissimus dorsi and semimembranosus muscles and chicken breast and thigh muscles were excised 24 hr postmortem from carcasses of…”
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Turkey carcass chilling and protein denaturation in the development of pale, soft, and exudative meat by Sams, A.R, Alvarado, C.Z

“…Pale, soft, and exudative (PSE) meat is a growing problem in the turkey industry and has been associated with processing conditions such as slow carcass…”
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Meat quality during processing by Sams, A R

“…The study of growth and development of any food animal such as poultry needs to consider the effects of the muscle changes on the use of the muscle as meat. If…”
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The role of carcass chilling rate in the development of pale, exudative turkey pectoralis by Alvarado, C Z, Sams, A R

“…Pale, soft, and exudative meat is a growing problem in the turkey industry that has been associated with processing conditions such as improper chilling. This…”
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Comparison of flavor changes in cooked–refrigerated beef, pork and chicken meat patties by Rhee, K.S., Anderson, L.M., Sams, A.R.

“…Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by…”
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The influence of transportation on turkey meat quality by Owens, C M, Sams, A R

“…Previous research has indicated that antemortem stress factors can influence the development of pale, soft, and exudative (PSE) meat in swine as well as in…”
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Early postmortem injection and tumble marination effects on broiler breast meat tenderness by Alvarado, C Z, Sams, A R

“…Several processors use inline injection and tumble marination practices to decrease labor costs and product handling. However, the stimulation of this early…”
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Marination performance of pale broiler breast meat by Woelfel, R L, Sams, A R

“…Pale, soft, exudative (PSE) meat is a growing problem in the poultry industry and is characterized by rapid postmortem pH decline. The low pH condition while…”
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Research developments in pale, soft, and exudative turkey meat in North America by Owens, C.M, Alvarado, C.Z, Sams, A.R

“…Pale, soft, and exudative (PSE) refers to meat that is pale in color, forms soft gels, and has poor water-holding ability. Most frequently used in reference to…”
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