Hasil Pencarian - Travis O'Quinn

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  1. 1
    The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development

    The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development oleh Jerrad F. Legako, Kassandra V. McKillip, Kelly R Vierck, Travis O'Quinn

    Diterbitkan 2019-08-01
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  2. 2
    Level of Pre-slaughter stress and quality of beef from Arsi, Boran and Harar cattle breeds in Ethiopia

    Level of Pre-slaughter stress and quality of beef from Arsi, Boran and Harar cattle breeds in Ethiopia oleh Addis F. Birhanu, Yesihak Y. Mummed, Mohammed Y. Kurtu, Travis O’Quinn, Yosef T. Jiru

    Diterbitkan 2019-01-01
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  3. 3
    Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks

    Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks oleh Andrea J. Garmyn, J. C. Brooks, M. F. Miller, O. S. Ron, Travis O'Quinn

    Diterbitkan 2019-03-01
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  4. 4
    Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments

    Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments oleh J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn

    Diterbitkan 2022-10-01
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  5. 5
    Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

    Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef oleh Andrea J. Garmyn, D. A. Cashman, H. R. Hall, J. C. Brooks, M. F. Miller, Travis O'Quinn

    Diterbitkan 2019-06-01
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  6. 6
    Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

    Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks oleh Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis O'Quinn

    Diterbitkan 2018-08-01
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  7. 7
    Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef

    Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef oleh Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn

    Diterbitkan 2022-10-01
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  8. 8
    An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

    An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles oleh Amelia Welter, Colin Chun, Erika Geisbrecht, Geraldine Magnin-Bissel, Michael Chao, Peang Hammond, Travis O'Quinn, Wan Jun Wu

    Diterbitkan 2022-07-01
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  9. 9
    Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades

    Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades oleh Brittany Olson, Cassandra Jones, Emily Rice, Erin Beyer, Jessie Vipham, Keayla Harr, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

    Diterbitkan 2021-08-01
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  10. 10
    Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef

    Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef oleh Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn

    Diterbitkan 2022-12-01
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  11. 11
    Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life

    Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life oleh Carolina Velasco Ayala, Cassandra Jones, Colin Chun, Elizabeth A. E. Boyle, Larissa Koulicoff, Mark Richards, Michael Chao, Travis O'Quinn

    Diterbitkan 2023-09-01
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  12. 12
    Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts

    Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts oleh Amelia Welter, Brittany Olson, Elizabeth A. E. Boyle, Emily A Rice, Michael Chao, Terry Houser, Travis O'Quinn, Wan Jun Wu

    Diterbitkan 2021-03-01
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  13. 13
    Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin

    Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin oleh Andrea J. Garmyn, Gretchen Mafi, J. C. Brooks, Jerrad F. Legako, Mark Miller, M. R. Phelps, Susan Duckett, Travis O'Quinn

    Diterbitkan 2018-08-01
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  14. 14
    Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

    Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating oleh A. R. Gomez, Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis O'Quinn

    Diterbitkan 2018-08-01
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  15. 15
    Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks

    Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks oleh Christopher I. Vahl, Daniel Vega, Elizabeth A. E. Boyle, Francisco Najar-Villarreal, John Gonzalez, John Wolf, Randall Phebus, Terry Houser, Travis O'Quinn

    Diterbitkan 2020-02-01
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  16. 16
    Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

    Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness oleh Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Travis O'Quinn

    Diterbitkan 2019-10-01
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  17. 17
    Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

    Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs oleh Brittany Olson, Emily A Rice, Erin Beyer, Jessie Vipham, John Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

    Diterbitkan 2023-11-01
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  18. 18
    Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef

    Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef oleh Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Lane A. Egger, Lindsey N. Drey, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

    Diterbitkan 2023-10-01
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  19. 19
    Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability

    Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability oleh Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn

    Diterbitkan 2022-12-01
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  20. 20
    Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon

    Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon oleh Allison Hobson, Christopher I. Vahl, Elizabeth A. Boyle, Faris A. Karim, John M. Gonzalez, J. Scott Smith, Robert Johnson, Terry A. Houser, Travis O'Quinn

    Diterbitkan 2019-10-01
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