85 results on '"Hunt, Melvin C."'
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2. Subprimal type and quality grade affect fatty acid composition and cooked firmness of ground beef patties
3. Effects on bacon quality of feeding increasing glycerol and dried distillers grains with solubles to finishing pigs
4. Near-infrared tissue oximetry of beef longissimus muscle for the improvement of meat color and meat color stability
5. Spotlight on dry aging beef: effects of loin type, aging methods, and aging time
6. Management practices affect tenderness of strip loin but not knuckle steaks from fed mature cows
7. Blade tenderization in combination with injection enhancement containing an enzyme increases tenderness of strip steaks from fed cull cows
8. Packaging atmospheres and injection enhancement affect beef tenderness and sensory traits
9. Optimizing ground beef lean sources to maximize display color life
10. Packaging atmospheres alter beef tenderness, fresh color stability, and internal cooked color
11. Aging, blade tenderization, and enzyme injection impacts tenderness of muscles from fed cull cows of known age
12. Eye lens weight and nitrogen content predict beef animal age
13. Aging, blade tenderization, and injection impacts tenderness of muscles from fed steers
14. A novel method to dry age beef by using vacuum packaging
15. Color of cooked ground beef patties is affected by cooking rate and post-cooking holding time
16. Modeling of cooking strip loin and outside round steaks in a forced-air convection oven
17. Rate of bloom of beef longissimus lumborum: effects of muscle temperature, age, and oxygen exposure time
18. Evaluation of mechanical probes used on uncooked steaks to classify beef longissimus tenderness
19. Maximizing desirable ground beef color with cold storage and display temperatures
20. Effects of freezing and location within the beef longissimus muscle (strip loin steak) on tenderness
21. Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks
22. Surface roughening during slicing reduces iridescence
23. Garlic, cold storage and heating effects in controlling Escherichia Coli O157:H7 in ground beef
24. Temperature management to minimize ground beef aerobic and lactic acid bacteria growth
25. Utilizing infrared thermography to predict pork quality
26. Improving color stability of beef top round
27. Effects of vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color
28. Effects of pH, myoglobin form, and endpoint temperature on cooked ground beef color
29. Effects of pH and location within a loin on pork quality
30. Effects of freezing pork chops on warner-bratzler shear force and cookery traits
31. Thiamin and riboflavin retention in ground beef patties pasteurized by electron beam
32. Incidence of premature browning during cooking in ground beef purchased at retail
33. Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates or with calcium chloride on carcass traits and meat palatability
34. Modeled, multistage convection cooking of beef semitendinosus roasts to denature collagen and to optimize tenderness
35. Effects of repetitive high energy pulsed power (RHEPP) irradiation on sensory attributes, color, and shelf life of ground beef
36. Color stability of steaks from carcasses vascularly infused immediately after exsanguination
37. Influence of duration of dietary vitamin E supplementation on fresh and cured pork color stability
38. Dry aging: an old process revisited
39. Influence of duration of dietary vitamin E supplementation on swine growth performance and carcass quality
40. High carbon dioxide, modified-atmosphere packaging (MAP) for beef steaks
41. Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties
42. Sensory traits, color, and shelf life of low-dose irradiated beef steaks
43. Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties
44. Premature browning in cooked ground beef after modifying myoglobin
45. Flavor and aroma of low-dose irradiated, boneless, pork chops
46. Display life and related traits of low-dose irradiated, boneless, pork chops
47. Display life and internal cooked color of ground beef from vitamin e-supplemented cattle
48. Factors affecting premature browning in cooked ground beef
49. Consumer acceptance of low-dose irradiated, boneless, pork chops
50. Effects of hot-fat trimming on retail display color of three beef muscles
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