Browsing by Author "Morgan, Brad"
Now showing items 1-8 of 8
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Applications of the Suspente System in Improving Beef Round Palatibility
Hayden, David Andrew (Oklahoma State University, 2010-12-01)The objective of this study was to determine the influence of the SuspenTec� system on the palatability traits of beef round cuts. In phase I, USDA Select paired beef eye of round (ER, IMPS 171C; n = 17) and bottom round ... -
Augmentation of near-infrared (NIR) and in-plant beef video image analysis (VIA) systems to sort carcasses into tenderness categories
Price, Dennis Michael (2008-05)Scope and Method of Study: Near-infrared (NIR) spectroscopy and video image analysis (VIA) are useful tools that can provide information about quality, yield, and tenderness of beef carcasses. The objectives of this study ... -
Evaluation of the microbial aspects of ammonium hydroxide when used in brine solutions
Cerruto-Noya, Claudia A. (2011-07)Scope and Method of Study: Ammonium hydroxide (AH) is considered a safe and suitable ingredient as a pH agent in brines for meat products up to final brine pH 11.6. However, its impact on microbial aspects of meats injected ... -
Impact of Post-Harvest Interventions on the Color Stability, and Subsequently, the Palatability, of Beef From Cattle Fed Wet Distillers Grains
Knobel, Sydney Marie (Oklahoma State University, 2009-12-01)Two hundred and forty heifers were fed at Oklahoma State University in Stillwater, OK, in one of two treatment groups: A dry rolled corn (CON) diet or a diet including 30% wet distillers grains plus solubles (WDGS). Chuck ... -
Impact of Subprimal Enhancement on Postmortem Aging and Retail Shelf Life Characteristics of Fresh Beef
Shann, Ian Patrick (2004-05-01) -
Influence of Post-cooking Holding Time on the Sensory Attributes of Traditional or Suspente(R) Enhanced Flat Iron Steaks
Hopkins, Tanner Lee (Oklahoma State University, 2010-12-01)The objective of the study was to evaluate the influence of post-cooking holding time on sensory attributes of flat iron steaks injected with one of two different enhancements or a control. Treatments consisted of a control ... -
Predicting Beef Tenderness Using Near-Infrared Spectroscopy
Rust, Sarah Rachele (2004-05-01) -
USDA Marbling and Carcass Physiological Maturity Related Differences for Beef Tenderness and Palatability Characteristics
McPeake, Charles Andre (2001-08-01)