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Home » Authors » M. W. Schilling

M. W. Schilling

M.W. Schilling is with Mississippi State University.

Articles

ARTICLES

pork

Fatty acid composition of meat animals as flavor precursors

Thu Dinh K. Virellia To M. W. Schilling
December 26, 2022
No Comments

Animal fat includes subcutaneous, intermuscular, and intramuscular (marbling) adipose tissues (Rhee et al., 2000), containing mostly triglycerides (neutral lipids) and a small amount of phospholipids (polar lipids). 


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Raw prime rib beef with meat cleaver.

Fatty acid composition of meat animals as flavor precursors

M. W. Schilling Thu Dinh K. Virellia To
March 23, 2022
No Comments

Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998). 


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A Mississippi State University study indicates that native warm season grasses can be incorporated in the stocker phase of cattle
Meat Science Review

Does native-grass grazing affect beef quality?

The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality and sensory attributes of beef loin steaks from grain-finished cattle.
V. P. Kurve P. Joseph J. B. Williams T. J. Kim H. Boland T. Smith M. W. Schilling
August 17, 2016
No Comments

Increasing consumer interest in forage-fed/finished beef in the United States has led to several research investigations pertaining to the effect of forage quality on carcass characteristics, meat quality and sensorial acceptance.


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