Hasil Pencarian - Dale R. Woerner

Perbaiki Hasil
  1. 1
    Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

    Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials oleh David A. Vargas, Markus F. Miller, Dale R. Woerner, Alejandro Echeverry

    Diterbitkan 2021-04-01
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  2. 2
    Evaluation of Beef Steak Flavor Development in Vacuum Rollstock Packaging Under Two Lighting Sources

    Evaluation of Beef Steak Flavor Development in Vacuum Rollstock Packaging Under Two Lighting Sources oleh Dale R Woerner, J. C. Brooks, Jerrad F. Legako, Samantha N. Barker

    Diterbitkan 2022-08-01
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  3. 3
    Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef

    Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef oleh Manuel Sebastian Hernandez, Dale R. Woerner, J. Chance Brooks, Jerrad F. Legako

    Diterbitkan 2023-03-01
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  4. 4
    Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days

    Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days oleh Andrea J. Garmyn, Dale R Woerner, Danielle L. Evers, Jerrad F. Legako, Mark Miller

    Diterbitkan 2020-08-01
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  5. 5
    Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging

    Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging oleh Dale R Woerner, J. C. Brooks, Jerrad F. Legako, Jordan T Bachler, Samantha N. Barker

    Diterbitkan 2023-07-01
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  6. 6
    Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

    Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness oleh Dale R Woerner, Jerrad F. Legako, Mark Miller, Sayani Mallick, Talita de Mancilha Franco

    Diterbitkan 2021-12-01
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  7. 7
    Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades

    Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades oleh Andrea J. Garmyn, Dale R Woerner, Jerrad F. Legako, Mark Miller, William Thomas Fletcher

    Diterbitkan 2021-01-01
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  8. 8
    Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Thoracis Aged 35 to 65 Days Postmortem

    Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Thoracis Aged 35 to 65 Days Postmortem oleh Andrea J. Garmyn, Dale R Woerner, Jerrad F. Legako, Mark Miller, Osigbemeh E Musa

    Diterbitkan 2020-08-01
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  9. 9
    Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System

    Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System oleh Clinton E. Walenciak, Dale R Woerner, Michael J. Colle, Phillip D. Bass, Rebecca J. Acheson

    Diterbitkan 2018-10-01
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  10. 10
    Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts

    Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts oleh Emma G. Mortensen, Hannah F. Fuerniss, Jerrad F. Legako, Leslie D. Thompson, Dale R. Woerner

    Diterbitkan 2024-08-01
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  11. 11
    The Impact of Carcass Size, Chilling Conditions, and Electrical Stimulation on Beef Postmortem Temperature and pH Decline

    The Impact of Carcass Size, Chilling Conditions, and Electrical Stimulation on Beef Postmortem Temperature and pH Decline oleh Ann M Hess, Blanchefort A Djimsa, Dale R Woerner, Keith E. Belk, Mahesh N. Nair

    Diterbitkan 2022-04-01
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  12. 12
    Effect of Extended Postmortem Aging on Beef Muscles of Differing Quality Grade during Retail Display

    Effect of Extended Postmortem Aging on Beef Muscles of Differing Quality Grade during Retail Display oleh Dale R Woerner, Emily Rice, Erin Karney, Keith E. Belk, Mahesh N. Nair, Tyler Thompson

    Diterbitkan 2022-10-01
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  13. 13
    Influence of Aging Temperature and Duration on Flavor and Tenderness Development of Vacuum-Packaged Beef Longissimus

    Influence of Aging Temperature and Duration on Flavor and Tenderness Development of Vacuum-Packaged Beef Longissimus oleh Dale R Woerner, J. C. Brooks, Jerrad F. Legako, M. Sebastian Hernandez, Tommy L. Wheeler

    Diterbitkan 2023-05-01
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  14. 14
    Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus

    Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus oleh Dale R Woerner, J. C. Brooks, Jerrad F. Legako, M. Sebastian Hernandez, Tommy L. Wheeler

    Diterbitkan 2022-07-01
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  15. 15
    Antimicrobial Efficacy of Acidified Peroxyacetic Acid Treatments Against Surrogates for Enteric Pathogens on Prerigor Beef

    Antimicrobial Efficacy of Acidified Peroxyacetic Acid Treatments Against Surrogates for Enteric Pathogens on Prerigor Beef oleh Brianna C Britton, Dale R Woerner, Ifigenia Geornaras, James O Reagan, Keith E. Belk, Stephen Mixon

    Diterbitkan 2020-09-01
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  16. 16
    Broad and Inconsistent Muscle Food Classification Is Problematic for Dietary Guidance in the U.S.

    Broad and Inconsistent Muscle Food Classification Is Problematic for Dietary Guidance in the U.S. oleh Cody L. Gifford, Lauren E. O’Connor, Wayne W. Campbell, Dale R. Woerner, Keith E. Belk

    Diterbitkan 2017-09-01
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  17. 17
    Carcass Yield and Subprimal Cutout Value of Beef, High- and Low-Yielding Beef × Dairy, and Dairy Steers

    Carcass Yield and Subprimal Cutout Value of Beef, High- and Low-Yielding Beef × Dairy, and Dairy Steers oleh Blake A Foraker, Bradley Johnson, Dale R Woerner, J. C. Brooks, Mark Miller, Nicholas C. Hardcastle

    Diterbitkan 2024-03-01
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  18. 18
    Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values

    Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values oleh Dale R Woerner, Emily Rice, Gary Smith, Keith E. Belk, Kenichi Kathoh, Mahesh N. Nair, Travis S Arp

    Diterbitkan 2021-08-01
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  19. 19
    Prediction of Tenderness, Juiciness, and Flavor Profile of 2 Beef Muscles with Different Aging Times Using Rapid Evaporative Ionization Mass Spectrometry (REIMS)

    Prediction of Tenderness, Juiciness, and Flavor Profile of 2 Beef Muscles with Different Aging Times Using Rapid Evaporative Ionization Mass Spectrometry (REIMS) oleh Chandler J Sarchet, Chaoyu Zhai, Dale R Woerner, Jessica Prenni, Mahesh N. Nair, Michael J. Hernandez-Sintharakao

    Diterbitkan 2023-07-01
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  20. 20
    Nutrient Analysis of Raw United States Beef Offal Items

    Nutrient Analysis of Raw United States Beef Offal Items oleh Hannah F. Fuerniss, Cody L. Gifford, Emma G. Mortensen, Keith E. Belk, Terry E. Engle, Dale R. Woerner

    Diterbitkan 2024-09-01
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