Browsing Electronic Theses, Dissertations, and Records of Study (2002– ) by Author "Hale, Dan"
Now showing items 1-6 of 6
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Luckemeyer, Tanner Jordan (2015-12-11)Beef flavor is an important component of consumer acceptance and overall liking; however, it is complex and is composed of multiple attributes. Additionally, consumer opinions vary in factors that drive acceptance and it ...
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Mies, Patrick Daniel (Texas A&M University, 2004-09-30)Color stability and cooked muscle color were evaluated in relation to myoglobin content, oxygen consumption rate, pH, lipid oxidation, oxygen penetration depth, metmyoglobin reductase activity, Hunter L*- a*- b*- values, ...
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Charanza, Ashley (2012-10-19)Food safety has become an important topic in today's mainstream media. Food safety incidents, specifically related to the beef industry, have the potential to damage the beef industry severely, and negative coverage in the ...
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Philip, Chrisly Mary (2011-08-08)In an effort to increase beef demand, the beef industry has expanded beyond commodity beef merchandizing into value-added cuts. As these beef cuts are developed it is critical that the industry be able to characterize the ...
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Hanselka, Daniel David (Texas A&M University, 2006-04-12)Concerns over the total costs assessed to the beef industry from the implementation of mandatory country-of-origin labeling (COOL) regulations warranted an investigation into the estimation and distribution of marketing ...
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Wiederhold, William (2011-05-11)Predicting tenderness in today's beef supply could be advantageous to packers and consumers. In this study (n = 1,137 carcasses), visible-near-infrared, electrical impedance, pH and Minolta CIE L*, a*, and b* color space ...