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| 1 | The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade显示文摘 | HOLDSTOCK J AALHUS J L UTTARO B A | 2014 | Meat Science2014，98，4： | 1 |
| 2 | Nutritional manipulation of pork quality: current opportunities显示文摘 | DUGAN M E AALHUS J L UTTARO B | 2004 | Adv Pork Prod2004，15，： | 1 |
| 3 | Effect of ractopamine and sex on growth,carcass characteristics,processing yield,and meat quality characteristics of crossbred swine显示文摘 | Uttaro B E Ball R O | 1993 | J Anim Sci1993，71，9： | 1 |
| 4 | Effect of ractopamine and sex on growth, carcass characteristics, processing yield, and meat quality characteristics of crossbred swine显示文摘 | UTTARO B E BALL R O DICK P | 1993 | Journal of Animal Science1993，71，9： | 1 |
| 5 | Nutritonal manipulation of pork quality:current opportunities显示文摘 | Aalhus J L Uttaro B | 2004 | Adv n Pork Prod2004，15，： | 1 |
| 6 | The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4 )beef carcass grade 显示文摘 | Holdstock J Aalhus J L Uttaro B A | 2014 | Meat Science2014，98，4： | 1 |
| 7 | Male sexual dysfunction and quality of life in schizophrenia 显示文摘 | Olfson M Uttaro Carson WH | 2005 | J Clin Psychiatry2005，66，： | 1 |
| 8 | Purification and characterisation of a novel iso-propanol dehydrogenase from Phytomonas sp显示文摘 | Uttaro A D Opperdoes F R | 1997 | Molecular and Biochemical Parasitology1997，85，： | 1 |
| 9 | Effect of thawing rate on distribution of an injected salt and phosphate brine in beef显示文摘 | Uttaro B Aalhus J L | 2007 | Meat Science2007，65，3： | 1 |
| 10 | Meat quality variation in the robotic sorting of pork loins 显示文摘 | Swatland H J Uttaro B Goldenberg A A | 1998 | J Anim Sci1998，76，： | 1 |
| 11 | Nutritonal manipulation of pork quality:current opportunities显示文摘 | Dugan M E Aalhus J L Uttaro B | 2004 | Advances in Pork Production2004，15，： | 1 |
| 12 | A fast re-route method显示文摘 | Rosenberg E Uttaro J | 2013 | IEEE Communications Letters2013，17，8： | 1 |
| 13 | Male sexual dysfunction and quality of life in schizophrenia显示文摘 | Uttaro T Carson WH Tafesse E | 2005 | J Clin Psychiatry2005，66，3： | 1 |
| 14 | Characterisation of the two malate dehydrogenases from Phytomonas sp,purification of the glycosomal isoenzyme显示文摘 | UTTARO A D OPPERDOES F R | | 0，，： | 1 |
| 15 | Nutritonal manipulation of pork quality : current opportunities显示文摘 | Dugan M E Aalhus J L Uttaro B | 2004 | Adv n Pork Prod2004，15，： | 1 |
| 16 | Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity显示文摘Background:Hamburger is the most consumed beef product in North America,but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids(SFA).Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat(PRF) and subcutaneous fat(SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability.Diets included a control diet containing 70:30 red clover silage:barley based concentrate,a diet containing sunflower-seed(SS)substituted for barley,and diets containing SS with 15%wheat dried distillers' grain with solubles(DDGS-15) or30%DDGS(DDGS-30).Hamburgers were made from triceps brachii and either PRF or SCF(80:20 w/w).Results:Perirenal fat versus SCF hamburgers FA had 14.3%more(P <0.05) 18:0,11.8%less cis(c)9-18:1(P <0.05),and 1.82%more total trans(f)-18:1 mainly in the form of t11-18:1.During sensory evaluation,PRF versus SCF hamburgers had greater(P <0.05) mouth coating,but the difference was less than one panel unit.Examining effects of steer diet within PRF hamburgers,feeding the SS compared to the control diet increased(P <0.05) t-18:1by 2.89%mainly in the form of t11-18:1,feeding DGGS-15 diet led to no further changes(P >0.05),but feeding DDGS-30 diet reduced the proportions of(P <0.05) of f-18:l chiefly t11-18:1.Feeding SS and DDGS diets had small but significant(P <0.05) effects on hamburger sensory attributes and oxidative stability.Conclusions:Feeding high-forage diets including SS and 15%DDGS,and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products(i.e.,t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display. | Cletos Mapiye Jennifer L Aalhus Payam Vahmani David C Rolland Timothy A McAllister Hushton C Block Bethany Uttaro Spencer D Proctor Michael E R Dugan | 2015 | Journal of Animal Science and Biotechnology2015，6，1： | 0 |
| 17 | Fortification of pork loins with docosahexaenoic acid(DHA) and its effect on flavour显示文摘Pork is traditionally low in docosahexanoic acid(DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control(CON), 3.1% sunflower oil in mixed brine(SF) and a 3.1% DHA oil in mixed brine(DHA) were injected into pork loins at 10 mL/100 g and grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately1.46 mg DHA/g. This also changed the fatty acid profile of omega-6: omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel,determined the DHA injected meat to be, ‘slightly desirable' and gave lower ‘off flavour' scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste. | William J Meadus Tyler D Turner Michael ER Dugan Jennifer L Aalhus Pascale Duff David Rolland Bethany Uttaro Lorna L Gibson | 2014 | Journal of Animal Science and Biotechnology2014，5，1： | 0 |
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