Can In-Line Iodine Value Predictions (NitFom(TM)) Be Used for Early Classification of Pork Belly Firmness?

por Lam, Stephanie, Uttaro, Bethany, Bohrer, Benjamin M., Duarte, Marcio, Juárez, Manuel
Publicado 2022

Performance of a Handheld Near-Infrared Spectroscopy Device to Predict Pork Primal Belly Fat Iodine Value and Loin Lean Intramuscular Fat Content

por Lam, Stephanie, Rolland, David, Zawadski, Sophie, Wei, Xinyi, Uttaro, Bethany, Juárez, Manuel
Publicado 2023

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 2015

A Comparison of Fresh Pork Colour Measurements by Using Four Commercial Handheld Devices

por Wei, Xinyi, Lam, Stephanie, Bohrer, Benjamin M., Uttaro, Bethany, López-Campos, Oscar, Prieto, Nuria, Larsen, Ivy L., Juárez, Manuel
Publicado 2021

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 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 2014