Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor "Bass, Phillip D."

Assessment of dry-aged beef from commercial aging locations across the United States

Lancaster, Jessica M.; Smart, Jaxon H.; Van Buren, Jessie; Buseman, Brianna J.; Weber, Tanya M.; Insausti Barrenetxea, Kizkitza

; Nasados, James A.; Glaze, Benton; Price, William J.; Colle, Michael J.; Bass, Phillip D. (Elsevier, 2022) Artículo / Artikulua

Modern dry-aging is a culinary-inspired practice that involves storing meat at refrigerated temperatures without protective packaging. The dry-aging process has been observed to create unique flavors. The objective of the ...

Classification of beef longissimus thoracis muscle tenderness using hyperspectral imaging and chemometrics

León Ecay, Sara; López Maestresalas, Ainara

; Murillo Arbizu, María Teresa

; Beriain Apesteguía, María José

; Mendizábal Aizpuru, José Antonio

; Arazuri Garín, Silvia

; Jarén Ceballos, Carmen

; Bass, Phillip D.; Colle, Michael J.; García, David; Romano Moreno, Miguel; Insausti Barrenetxea, Kizkitza

(MDPI, 2022) Artículo / Artikulua

Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to ...

Free calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beef

Buseman, Brianna J.; Weber, Tanya M.; Nasados, James A.; Bass, Phillip D.; Van Buren, Jessie; Lancaster, Jessica M.; Smart, Jaxon H.; Doumit, Matthew E.; Murdoch, Gordon K.; Price, William J.; Insausti Barrenetxea, Kizkitza

; Colle, Michael J. (Iowa State University Digital Press, 2020) Artículo / Artikulua

The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three ...

Volatile compounds, odour and flavour attributes of lamb meat from the navarra breed as affected by ageing

Insausti Barrenetxea, Kizkitza

; Murillo-Arbizu, María

; Urrutia Vera, Olaia

; Mendizábal Aizpuru, José Antonio

; Beriain Apesteguía, María José

; Colle, Michael J.; Bass, Phillip D.; Arana Navarro, Ana

(MDPI, 2021) Artículo / Artikulua

This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after ...