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Home » Authors » Michael D. Chao

Michael D. Chao

Michael D. Chao, University of Nebraska-Lincoln
Articles

ARTICLES

raw goat meat
Higher Education | Kansas State University

Impact of biochemical factors that affect Asian consumer palatability preference for stewed goat meat

Elaine LaRoche Wan Jun Wu Colin Chun Michael D. Chao
February 15, 2021
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In many Asian cultures, goat meat is consumed traditionally with the skin left on during harvest and fabrication. However, the exact reason why is unknown. 


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It has long been known Prime-grade beef is often more tender than Select-grade beef, but the biological factors for the difference have not been well-defined.
Meat Science Review

Superoxide Dismutase Activity and beef tenderness

Evaluating the relationship between Superoxide Dismutase 
Activity and Tenderness of USDA Prime and Select-grade beef.
Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins
June 16, 2017
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This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.


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NP1114_amsa.jpg
Meat Science Review

Mechanism of tenderness in distillers grains-fed cattle

Chris R. Calkins Michael D. Chao
November 5, 2014
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In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.
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