Browsing by Subject "packaging"
Now showing items 1-5 of 5
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Consumer perception, willingness to pay, tenderness and retail display of non-enhanced, enhanced and high-quality pork loins
(2020-05)The objective of this study was to evaluate the effects of three different commercially available pork loins on retail display, trained and consumer sensory panel and consumers intent to purchase. Enhanced (n = 10), ... -
Effects of rosemary and green tea antioxidants on ground beef patties in traditional and modified atmosphere packaging
(2020-05)Consumers purchase ground beef more than any other beef product in the U.S. with 88% of consumers preferring traditional foam trays with overwrap (PVC), however PVC has a very limited shelf life. Utilizing gases like carbon ... -
Evaluating the occurrence of persistent pinking in ground beef patties of differing fat percentages packaged in carbon monoxide modified atmosphere packages
(2022-05)The objective of this study was to gain a better understanding of the occurrence of persistent pinking by evaluating ground beef with different fat percentages packaged with carbon monoxide modified atmosphere packaging ... -
Impact of Post-Harvest Interventions on the Color Stability, and Subsequently, the Palatability, of Beef From Cattle Fed Wet Distillers Grains
(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 Retail Tray Color on Retail Case Life and Consumer Acceptability
(Oklahoma State University, 2011-12-01)The present study was conducted to determine if tray color (yellow, black, or white) influences retail case life and consumer acceptability of strip loin steak, top sirloin steaks, tenderloin steaks, and eye of round steaks ...