Accès ouvert
2026
article
OpenAlex
G. W. Johnson, Mariane Beline, Kara Reynolds, Joshua W. Abbott et autres
Smaller carcasses are routinely subjected to the same chilling protocols, potentially altering postmortem temperature decline and the metabolic processes that regulate pH decline and lean color development, perhaps predisposing them to quality defects such as atypical dark-cutting (ATDC). Because previous ATDC research …
us
(code pays fourni par la source)
2026
article
OpenAlex
Kara Reynolds, Leila G. Venzor, Ashley A. Hahn, G. W. Johnson et autres
Summary with Implications This study evaluated the impact of high-pressure processing (HPP) on color, oxidative stability, and tenderness of tenderloins (psoas major) from cull cows to determine if HPP could enhance their marketability. Forty cull cow tenderloins were treated at two different …
us
(code pays fourni par la source)
2026
article
OpenAlex
G. W. Johnson, Mariane Beline, Leila G. Venzor, Kara Reynolds et autres
Summary with Implications This study investigated the relationship between carcass weight and the development of atypical dark cutting (ATDC) beef by examining differences in chilling rates, muscle metabolism, and meat quality traits. Forty-four beef carcasses (heavy weight, HW, 510.17 ± 4.6 lb.; …
us
(code pays fourni par la source)
2024
conference-abstract
OpenAlex
Matthew Yurkewicz, Todd Yeates, Kara Reynolds, Beth Hicks et autres
Introduction: Kombucha is a popular beverage brewed via fermentation of tea with sugar and a symbiotic culture of bacteria and yeast. Kombucha’s rise to popularity can be attributed to its favorable taste, but also to proposed health benefits including antioxidant, anticarcinogenic, and …
us
(code pays fourni par la source)