Works (15)

Updated: April 4th, 2024 01:46

2021 journal article

Consumer perception of smoked Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 104(2), 1560–1575.

By: R. Del Toro-Gipson n, P. Rizzo n, D. Hanson n & M. Drake n

author keywords: smoked cheese; focus groups; conjoint analysis
MeSH headings : Adolescent; Adult; Animals; Bayes Theorem; Cheese / analysis; Cheese / standards; Cluster Analysis; Consumer Behavior; Female; Flavoring Agents / chemistry; Focus Groups; Food Preferences / psychology; Humans; Male; Middle Aged; Smoke; Surveys and Questionnaires; Taste; Taste Perception; Young Adult
TL;DR: Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing and indicated that smoked Cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: February 15, 2021

2020 journal article

Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor

JOURNAL OF SENSORY STUDIES, 35(3).

By: R. Del Toro-Gipson n, P. Rizzo n, D. Hanson n & M. Drake n

UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: February 17, 2020

2019 journal article

Meat quality of pork loins from HerefordxBerkshire female and intact male pigs reared in an alternative production system

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 32(9), 1475–1481.

By: Y. Robbins*, H. Park*, T. Tennant*, D. Hanson n, N. Whitley*, B. Min*, S. Oh*

author keywords: Pork Quality; Boar Taint; Outdoor Production; Sex
TL;DR: Outdoor rearing can be suggested as a solution to the issue of boar taint under the condition of this study, which is that the intact males were reared outdoors. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: September 16, 2019

2017 journal article

Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling

JOURNAL OF FOOD SCIENCE, 82(11), 2659–2668.

By: K. McLean n, D. Hanson n, S. Jervis n & M. Drake n

author keywords: bacon; conjoint analysis; consumer liking
MeSH headings : Adolescent; Adult; Animals; Commerce; Consumer Behavior / economics; Female; Flavoring Agents / analysis; Food Preferences / psychology; Humans; Male; Meat Products / analysis; Meat Products / economics; Middle Aged; Perception; Surveys and Questionnaires; Swine; Taste; Young Adult
TL;DR: A combination of these 3 approaches can provide key understandings on consumer perception of retail bacon allowing companies to optimize and maximize their development and advertising resources. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2016 journal article

Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers

JOURNAL OF FOOD PROTECTION, 79(12), 2113–2118.

By: E. Thomas*, A. Binder n, A. Mclaughlin n, L. Jaykus n, D. Hanson n, D. Powell, B. Chapman n

Contributors: B. Chapman n, B. Chapman, D. Hanson n, D. Powell, L. Jaykus n, L. Jaykus, A. McLAUGHLIN n, E. Thomas*, A. Binder n

author keywords: Hamburger safety; Measuring doneness of hamburgers; Risk communication
MeSH headings : Animals; Cooking; Food Handling; Food Safety; Humans; Meat Products; Restaurants; United States
TL;DR: The majority of servers reported an unreliable method of doneness or other incorrect information related to burger doneness and safety, and the current risk communication language in the Model Food Code does not sufficiently fill these gaps. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2015 journal article

Effect of cook method on consumer perception of bacon

Meat Science, 101, 106–107.

By: T. Tennant n, M. Drake n & D. Hanson n

Sources: Crossref, ORCID
Added: February 24, 2020

2015 journal article

US products-dry-cured hams

Handbook of Fermented Meat and Poultry, 2nd Edition, 347–354.

By: D. Hanson n, G. Rentfrow*, M. Schilling*, W. Mikel*, K. Stalder* & N. Berry*

Sources: NC State University Libraries, ORCID
Added: August 6, 2018

2010 journal article

Differences in lean growth performance of pigs sampled from 1980 and 2005 commercial swine fed 1980 and 2005 representative feeding programs

LIVESTOCK SCIENCE, 128(1-3), 108–114.

By: J. Fix n, J. Cassady n, E. Heugten n, D. Hanson n & M. See n

Contributors: J. Fix n, J. Cassady n, E. Heugten n, D. Hanson n & M. See n

author keywords: Pigs; Genetics; Nutrition; Lean growth
TL;DR: Although via different methods, changes over the past 25 years in the U.S. swine industry with respect to both genetics and feeding programs have resulted in a 15% reduction in days to harvest and a 45% improvement in lean efficiency. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2010 journal article

Effects of on-farm magnesium supplementation through water on pork quality under two slaughter conditions

Journal of Muscle Foods, 21(2), 350–364.

By: E. Heugten, D. Hanson n, D. Ange & M. See

Contributors: E. Heugten, D. Hanson n, D. Ange III & M. See

Sources: NC State University Libraries, ORCID
Added: August 6, 2018

2009 journal article

Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse

JOURNAL OF FOOD PROTECTION, 72(3), 637–643.

By: M. Kim n, W. Bang n, M. Drake n, D. Hanson n & L. Jaykus n

MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Food Contamination / analysis; Food Contamination / prevention & control; Food Microbiology; Food Packaging / methods; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Meat Products / microbiology; Swine; Temperature; Time Factors; Vacuum
TL;DR: It is indicated that conventionally produced souse does not support the growth of L. monocytogenes and that inactivation of the organism is more likely in products formulated at a lower pH (< or = 4.3) without affecting consumer acceptance. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2008 journal article

Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using biltong and droewors

JOURNAL OF FOOD SAFETY, 28(2), 198–209.

By: G. Burnham*, D. Hanson n, C. Koshick* & S. Ingham*

TL;DR: It was clear from the results that drying of seasoned beef strips or sausage would result in significant reduction in numbers for all four pathogens tested, and the manufacturing processes for biltong and droewors achieved significant lethality. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2008 journal article

Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage

JOURNAL OF FOOD PROTECTION, 71(1), 191–195.

By: W. Bang n, D. Hanson n & M. Drake n

MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Enterotoxins / analysis; Enterotoxins / biosynthesis; Food Contamination / analysis; Food Handling / methods; Humans; Meat Products / microbiology; Salts / pharmacology; Sodium Nitrite / pharmacology; Staphylococcus aureus / drug effects; Staphylococcus aureus / growth & development; Staphylococcus aureus / metabolism; Swine; Temperature; Time Factors
TL;DR: The results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production, and staphylococcal enterotoxin was not detected in air-dried fresh sausages at any time. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2006 journal article

Correlated responses in growth, carcass, and meat quality traits to divergent selection for testosterone production in pigs

JOURNAL OF ANIMAL SCIENCE, 84(6), 1331–1337.

By: J. Bender n, M. See n, D. Hanson n, T. Lawrence* & J. Cassady n

author keywords: growth; meat quality; pig; testosterone
MeSH headings : Animals; Female; Food Industry / methods; Male; Meat / standards; Selection, Genetic; Swine / genetics; Swine / growth & development; Swine / metabolism; Testosterone / biosynthesis
TL;DR: Changes in growth, carcass yield, and meat quality traits were detected in castrates and gilts in response to divergent selection for testosterone production. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2006 journal article

Effect of direct culture versus selective enrichment on the isolation of thermophilic Campylobacter from feces of mature cattle at harvest

JOURNAL OF FOOD PROTECTION, 69(5), 1024–1027.

By: G. Gharst n, D. Hanson n & S. Kathariou n

MeSH headings : Abattoirs; Animals; Campylobacter / growth & development; Campylobacter / isolation & purification; Campylobacter coli / growth & development; Campylobacter coli / isolation & purification; Campylobacter jejuni / growth & development; Campylobacter jejuni / isolation & purification; Cattle; Colony Count, Microbial; Culture Media / chemistry; Culture Media / standards; Feces / microbiology; Food Contamination / analysis; Food Contamination / prevention & control; Food Microbiology
TL;DR: Both direct plating and selective enrichment protocols might need to be employed for optimal surveillance of C. jejuni in fecal material from cattle. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2006 journal article

Effects of supplemental magnesium concentration of drinking water on pork quality

JOURNAL OF ANIMAL SCIENCE, 84(1), 185–190.

By: B. Frederick n, E. Heugten n, D. Hanson n & M. See n

author keywords: magnesium; pork; quality; swine; water
MeSH headings : Animal Nutritional Physiological Phenomena; Animals; Body Composition / drug effects; Dietary Supplements; Dose-Response Relationship, Drug; Magnesium / blood; Magnesium / chemistry; Magnesium / pharmacology; Male; Meat / standards; Swine; Water / administration & dosage; Water / chemistry
TL;DR: Magnesium did not improve pork quality characteristics of practical significance in pigs without the halothane and Rendement Napole mutations and oxidation of the LM after 8 d of retail storage tended to increase linearly. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, ORCID
Added: August 6, 2018

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