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Browsing by Tuell, Jacob R.Author

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Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processesopen access

Tuell, Jacob R.; Kim, Hyun-Wook; Zhang, Jiaying; Guedes, Juliana; Seo, Jin-Kyu; Schoonmaker, Jon P.; Kim, Yuan H. Brad

ArticleIssue Date2021CitationFood Chemistry, v.343PublisherElsevier BV
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Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties

Tuell, Jacob R.; Seo, Jin-Kyu; Kim, Yuan H. Brad

ArticleIssue Date2020CitationMeat Science, v.170PublisherElsevier BV
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Effects of Photoperiod Regime on Meat Quality, Oxidative Stability, and Metabolites of Postmortem Broiler Fillet (<i>M. Pectoralis major</i>) Musclesopen access

Tuell, Jacob R.; Park, Jun-Young; Wang, Weichao; Cooper, Bruce; Sobreira, Tiago; Cheng, Heng-Wei; Kim, Yuan H. Brad

ArticleIssue Date2020CitationFoods, v.9, no.2PublisherMDPI AG
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Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiodsopen access

Tuell, Jacob R.; Park, Jun-Young; Wang, Weichao; Cheng, Heng-Wei; Kim, Yuan H. Brad

ArticleIssue Date2020CitationPoultry Science, v.99, no.7, pp 3761 - 3768PublisherPoultry Science Association Inc.
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