A5061662862- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Sensory Analysis and Statistical Methods
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Ruminant Nutrition and Digestive Physiology
- Food Quality and Safety Studies
- Animal Behavior and Welfare Studies
- Protein Hydrolysis and Bioactive Peptides
- Nutrition, Health and Food Behavior
- Genetic and phenotypic traits in livestock
- Insect Utilization and Effects
- Biochemical effects in animals
- Effects of Environmental Stressors on Livestock
- Aquaculture Nutrition and Growth
- Fermentation and Sensory Analysis
- Identification and Quantification in Food
- Microencapsulation and Drying Processes
- Reproductive Physiology in Livestock
- Nuts composition and effects
- Culinary Culture and Tourism
- Salmonella and Campylobacter epidemiology
- Food Safety and Hygiene
- Helminth infection and control
- Pharmacological Effects and Assays
Texas Tech University
2015-2025
Utah State University
2014-2023
Academy of Nutrition and Dietetics
2014
Oklahoma State University
2010
The objectives of this study were to evaluate the contribution tenderness, juiciness, and flavor overall consumer beef eating experience risk palatability failure due unacceptable level one or more these traits. Data from 11 previously conducted studies representing a wide range treatments levels quality that included than 1,500 samples 1,800 consumers compiled analyzed for study. Results multivariate regression indicated flavor, juiciness accounted 43.4%, 49.4%, 7.4%, respectively, (P <...
The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) plant-based meat alternatives (PBMA). Beyond Burger, Impossible a third brand PBMA, regular GB, lean GB were collected from local national chain grocery stores. Patties formed cooked on an enamel-lined cast iron skillet internal temperature 71 °C. A trained panel evaluated patties for 17 flavor 4 texture attributes. Volatile extracted using solid phase microextraction...
Microencapsulation improves oxidative stability and shelf life of fish oil. Spray freeze drying are widely used to produce microcapsules. Newer spray-nozzles utilize multiple fluid channels allowing for mixing wall core materials at the point atomization. Sonic energy has also been employed as a means The objective this study was examine effect nozzle type design on oil encapsulation efficiency microcapsule properties. A total 3 types, pressure with 1 liquid channel, 2 channels, sonic...
This study aimed to determine how quality grade and degree of doneness (DOD) influence the development volatile compounds among beef whole muscle ground patties. Volatile were quantified via head space solid phase microextraction from samples tempered in refrigerated temperatures (3 5 °C), room temperature (24 26 or cooked on an electric clamshell-style grill endpoint 55, 60, 71, 77 °C. Collected subsequently determined by gas chromatography mass spectrometry. Prominent known be result...
Gastrointestinal immunity and antioxidant defenses may be bolstered in young animals through prenatal immune system stimulation (PIS), but this is largely uninvestigated swine. This study tested the hypothesis that PIS could regulate offspring's gastrointestinal response oxidative stress profile. To end, a model was utilized sows, delivering low-dose LPS during final third of gestation to target developing system. On day 78±1.8 gestation, 14 Camborough sows (parity = 2.6±1.4) received either...
The study objective was to compare the palatability of beef strip loin steaks from young and mature grain-finished cattle across a range marbling scores. Grain-finished carcasses were selected two maturity groups: old (O; >30 months age) (Y; <30 age). Within groups, represent five degrees-slightly abundant or greater (SLAB), moderate (MD), modest (MT), small (SM), slight (SL)-resulting in ten treatment groups. Longissimus dorsi samples removed on day 2 postmortem cut into 2.5 cm thick for...
Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume, grass forage diets. Forage diets included a condensed tannin-containing perennial birdsfoot trefoil (; USUBFT), grass, meadow brome Rehmann; USUGrass). Moreover, representative retail (USDA Certified Organic Grass-fed [OrgGrass]) beef Choice, Grain-fed;...