Browsing OSU Theses by Subject "palatability"
Now showing items 1-3 of 3
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Applications of the Suspente System in Improving Beef Round Palatibility
(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 ... -
Assessment of Ammonium Hydroxide, Salt and Carbon Monoxide in Improving the Retail Display Characteristics, Palatability and Consumer Acceptance of Case Ready Retail Cuts
(Oklahoma State University, 2011-05-01)Subprimals of chuck roll, IMPS # 118A, ribeye roll, IMPS # 112A, strip loin, IMPS # 180, round flats, IMPS #171G, outside round, IMPS # 171B, eye of round, IMPS # 171C, and sirloin caps, IMPS # 184D,(n = 5 of each subprimal) ... -
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 ...