Joanna B. Tharrington

Works (5)

Updated: July 5th, 2023 16:00

2006 journal article

Evaluation of various cooking methods to ensure the safety of egg consumption

Zootecnica International, (1), 56.

By: J. Tharrington, P. Curtis & L. Kerth

Source: NC State University Libraries
Added: August 6, 2018

2003 article

Shell Characteristics of Eggs from Historic Strains of Single Comb White Leghorn Chickens and the Relationship of Egg Shape to Shell Strength

Anderson, K., Tharrington, J. B., Curtis, P. A., & Jones, F. T. (2003, December 15). International Journal of Poultry Science, Vol. 3, p. 17.

By: K. Anderson* , J. Tharrington*, P. Curtis* & F. Jones*

topics (OpenAlex): Animal Nutrition and Physiology; Livestock and Poultry Management; Silkworms and Sericulture Research
TL;DR: The results from this study suggest that genetic selection has produced larger eggs that are rounder in shape and a decline in breaking force, percent shell weight, and specific gravity was observed among all the strains over the production period. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018

2002 article

Effects of cryogenic cooling of shell eggs on egg quality

Jones, Tharrington, J. B., Curtis, P. A., Anderson, K. E., Keener, K. M., & Jones, F. T. (2002, May 1). Poultry Science, Vol. 81, pp. 727–733.

By: . Jones n, J. Tharrington n, P. Curtis n, K. Anderson n , K. Keener n & F. Jones*

author keywords: cryogenic cooling; Haugh unit; egg grade; vitelline membrane
MeSH headings : Air; Animals; Carbon Dioxide; Chickens; Cold Temperature; Cryopreservation / methods; Egg Shell; Eggs / standards; Food Preservation / methods; Nitrogen; Quality Control; Time Factors; Vitelline Membrane / physiology
topics (OpenAlex): Magnetic and Electromagnetic Effects; Meat and Animal Product Quality; Proteins in Food Systems
TL;DR: Investigation of the effects of cryogenic cooling on shell egg quality found use of the technology could allow for egg quality to be maintained for a longer time, which could increase international markets and potentially lead to extended shelf lives. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

1999 article

Comparison of physical quality and composition of eggs from historic strains of single comb White Leghorn chickens

Tharrington, J. B., Curtis, P. A., Jones, F. T., & Anderson, K. E. (1999, April 1). Poultry Science, Vol. 78, pp. 591–594.

By: J. Tharrington n, P. Curtis n, F. Jones n & K. Anderson n 

MeSH headings : Aging / physiology; Animals; Chickens; Egg Shell / chemistry; Egg White / analysis; Egg Yolk / chemistry; Eggs / analysis; Eggs / standards; Female; Hydrogen-Ion Concentration; Species Specificity
topics (OpenAlex): Animal Nutrition and Physiology; Livestock and Poultry Management; Silkworms and Sericulture Research
TL;DR: The results from this study indicate that genetic selection has produced larger eggs containing a lower percentage of yolk while overall egg quality has been maintained or improved. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018

1997 article

Developing a Dry-Cured Ham Nutritional Database

Chen, H.-Y., Pilkington, D. H., Tharrington, J. B., & Allen, J. C. (1997, September 1). Journal of Food Composition and Analysis.

By: H. Chen n, D. Pilkington n, J. Tharrington n & J. Allen n

topics (OpenAlex): Meat and Animal Product Quality; Pharmacological Effects and Assays; Muscle metabolism and nutrition
Source: NC State University Libraries
Added: August 6, 2018

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