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Growth of muscular and adipose tissues of young heifers from different genetic groups. E. Rodrigues, M. D. B. Arrigoni, A. M. Jorge, P. S. A. Moreira, W. Bianchini, J. C. Hadlich, C. Andrighetto, C. L. Martins, D. D. Millen*, and R. D. L. Pacheco, FMVZ/UNESP–Botucatu, São Paulo, Brazil.


Evaluation of performance, tissue growth and meat tenderness of Nellore, Brangus and Canchim young bulls. R. B. Rodrigues, M. D. B. Arrigoni, E. Rodrigues, D. D. Millen, R. D. L. Pacheco*, H. N. Oliveira, C. C. Laurino, M. V. Fossa, L. M. N. Sarti, M. Parrili, S. A. Matsuhara, C. L. Martins, J. P. S. T. Bastos, and T. M. Mariani, FMVZ/UNESP–Botucatu, São Paulo, Brazil.


Efficacy of blood hemoglobin as an indicator of pork quality. A. N. Lepper*, H. N. Zerby, S. J. Moeller, K. M. Brueggemeier, and A. C. Naber, The Ohio State University, Columbus.


Evaluation of Haugh Units and yolk index as criteria to establish a low temperature storage limit for refrigerated shell eggs. D. Shin*1, C. Narciso-Gaytan1, M. Sartor1, J. R. Regenstein2, and M. X. Sánchez-Plata1, 1Texas A&M University, College Station, 2Cornell University, Ithaca, NY.


The acceptance of brown-shelled eggs in a white-shelled egg market. N. P. Johnston*1, L. K. Jefferies1, B. Rodriguez2, and D. E. Johnston1, 1Brigham Young University, Provo, UT, 2University of San Andres, La Paz, Bolivia.


Nutritional composition of raw and fried enhanced or non-enhanced boneless chicken breast fillets. J. Kiker*1, J. Howe2, J. Holden2, J. Boyce1, A. Luna1, C. Alvarado1, D. Wester1, and L. Thompson1, 1Texas Tech University, Lubbock, 2Beltsville Human Nutrition Research Center, Beltsville, MD.


Physical and chemical meat traits of young heifers from different genetic groups. E. Rodrigues, M. D. B. Arrigoni, A. M. Jorge, P. S. A. Moreira, W. Bianchini, D. D. Millen, R. D. L. Pacheco*, J. C. Hadlich, C. Andrighetto, and C. L. Martins, FMVZ/UNESP–Botucatu, São Paulo, Brazil.


Evaluation of meat tenderness of forage-finished cattle produced in Hawaii and factors affecting the tenderness. Y. S. Kim*, A. Ong, N. Bobbili, M. DuPonte, G. K. Fukumoto, and C. N. Lee, University of Hawaii, Manoa, Honolulu.


The effect of dietary mushroom supplementation on egg characteristics and production attributes of leghorn hens. W. L. Willis, O. Isikhuemhen, A. Ely, D. Coverington, and C. King*, North Carolina Agricultural and Technical State University, Greensboro.


On the tenderness of commercial boneless skinless broiler breast meat. Y. S. Lee*, C. M. Owens, and J. F. Meullenet, University of Arkansas, Fayetteville.


Feeding wet distillers grains plus solubles reduces shelf life and increases lipid oxidation during retail display of beef steaks. A. S. de Mello Junior*, B. E. Jenschke, C. R. Calkins, L. M. Grimes, J. M. Hodgen, and G. E. Erickson, University of Nebraska, Lincoln.


Mapping tenderness of the M. Serratus ventralis. L. M. Grimes* and C. R. Calkins, University of Nebraska, Lincoln.


Correlations among carcass, meat and eating quality traits of finishing pigs. C. C. Tsai*1, L. L. Lo1, Y. C. Yang1, R. S. Lin2, T. H. Huang3, J. Chen1, L. C. Lee1, P. Y. Lo1, and H. J. Chien1, 1Chinese Culture University, Taipei, Taiwan, ROC, 2National ILan University, ILan,Taiwan ROC, 3Taiwan Farm Industry Co., Ltd., Pingtung, Taiwan, ROC.


A novel laser air puff and shape profile method for predicting tenderness of broiler breast meats. Y. S. Lee*, A Saha, C. M. Owens, and J. F. Meullenet, University of Arkansas, Fayetteville.

Forages and Pastures - Livestock and Poultry Pastures and Grazing Exhibit Hall C


Lexington, 2Tribo Flow Separations, Lexington, KY.


Survey of lactic acid bacteria in Hispanic-style cheeses for antimicrobial activity. J. A. Renye*, G. A. Somkuti, and D. L. Van Hekken, Eastern Regional Research Center, USDA-ARS, Wyndmoor, PA.


Production of bacteriocins by staphylococcal strains isolated from Brazilian cheese. M. A. V. P. Brito1 and G. A. Somkuti*2, EMBPRAPA Dairy Cattle Research Center, Juiz de Fora, Brazil, 2Eastern Regional Research Center, USDA-ARS, Wyndmoor, PA.



Inhibitory effect of Lactobacillus species on Streptococcus mutans in vitro. W. Y. Yang1, A. R. Hostetler1, C. S. Huh2, and H. S. Kim*1, Culture Systems, Inc., Mishawaka, IN, 2Korea yakult Co., Yongin Si, Kyunggi Do, Korea.



Lipid binding characterization of lactic acid bacteria in dairy products. D. Bachiero*, S. Uson III, and R. Jimenez-Flores, California Polytechnic State University, San Luis Obispo.

Egg and Meat Science and Muscle Biology - Livestock and Poultry III Exhibit Hall C

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