Browsing OSU Theses by Subject "meat quality"
Now showing items 1-2 of 2
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Effects of an Application of Lactobacillus on the Quality and Sensory Characteristics of Beef and Pork
(Oklahoma State University, 2011-12-01)The objective of this study was to determine the effects of an application of Lactobacillus on the sensory and quality characteristics of both beef and pork. Beef strip loins (n = 10) and boneless pork loins (n = 10) were ... -
Production, Carcass, and Meat Quality Characteristics of Commercial Crossbred Gilts and Barrows Fed Two Different Diets
(Oklahoma State University, 2014-05-01)This study analyzed the characteristics of commercial crossbreds by gender and diet on carcass merit by evaluation of cutability and palatability attributes of fresh pork. Duroc � Landrace � Yorkshire (commercial crossbred) ...