Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Por Whitesell, Tom, Avilés, Carmen, Aalhus, Jennifer L., Calkins, Chris R., Larsen, Ivy L., Juárez, Manuel
Publicado em 2013

Determination of optimum oven cooking procedures for lean beef products

Por Rodas‐González, Argenis, Larsen, Ivy L., Uttaro, Bethany, Juárez, Manuel, Parslow, Joyce, Aalhus, Jennifer L.
Publicado no Food Sci Nutr (2015)

Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotants

Por Mapiye, Cletos, Turner, Tyler D, Basarab, John A, Baron, Vern S, Aalhus, Jennifer L, Dugan, Michael ER
Publicado em 2013

The scope for manipulating the polyunsaturated fatty acid content of beef: a review

Por Vahmani, Payam, Mapiye, Cletos, Prieto, Nuria, Rolland, David C., McAllister, Tim A., Aalhus, Jennifer L., Dugan, Michael E. R.
Publicado no J Anim Sci Biotechnol (2015)

Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour

Por Meadus, William J, Turner, Tyler D, Dugan, Michael ER, Aalhus, Jennifer L, Duff, Pascale, Rolland, David, Uttaro, Bethany, Gibson, Lorna L
Publicado no J Anim Sci Biotechnol (2013)

Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

Por Mapiye, Cletos, Aalhus, Jennifer L, Vahmani, Payam, Rolland, David C, McAllister, Timothy A, Block, Hushton C, Uttaro, Bethany, Proctor, Spencer D, Dugan, Michael E R
Publicado no J Anim Sci Biotechnol (2014)

Pork as a Source of Omega-3 (n-3) Fatty Acids

Por Dugan, Michael E.R., Vahmani, Payam, Turner, Tyler D., Mapiye, Cletos, Juárez, Manuel, Prieto, Nuria, Beaulieu, Angela D., Zijlstra, Ruurd T., Patience, John F., Aalhus, Jennifer L.
Publicado no J Clin Med (2015)