Duane Larick
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Works (20)
Updated: April 5th, 2024 00:23
2006 journal article
Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat
JOURNAL OF ANIMAL SCIENCE, 84(12), 3381–3386.
Contributors: L. Averette Gatlin, M. See n, n & J. Odle n
author keywords: pork quality; conjugated linoleic acid; sensory analysis; supplemental fat; taste panel
MeSH headings : Animal Feed; Animals; Diet; Dietary Fats / pharmacology; Dietary Supplements; Female; Genotype; Linoleic Acid / pharmacology; Linoleic Acids, Conjugated / pharmacology; Meat / standards; Random Allocation; Swine / genetics
TL;DR:
The sensory panel results indicate consumer acceptance of bacon and pork products from pigs fed CLA will not likely differ from commodity pork products, and flavor differences for bacon and loin samples were minimal.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018
2005 journal article
Finding future food scientists
Food Technology, 59(5), 100.
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Effects of vitamin C supplementation on plasma ascorbic acid and oxalate concentrations and meat quality in swine
Journal of Animal Science, 82(7), 2004–2012.
MeSH headings : Animal Feed; Animals; Antioxidants / administration & dosage; Antioxidants / metabolism; Antioxidants / pharmacokinetics; Ascorbic Acid / administration & dosage; Ascorbic Acid / blood; Ascorbic Acid / pharmacokinetics; Dietary Supplements; Dose-Response Relationship, Drug; Female; Hydrocortisone / blood; Male; Meat / standards; Nutritional Status; Oxalates / blood; Oxalates / metabolism; Random Allocation; Swine / blood; Swine / metabolism
TL;DR:
Results indicate that on-farm supplementation of vitamin C was generally not effective in improving pork quality, which may be related to timing relative to slaughter.
(via Semantic Scholar)
academic.oup.com (publisher PDF)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: NC State University Libraries, NC State University Libraries, ORCID
Added: August 6, 2018
2004 journal article
Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels
Journal of Food Science, 69(9), S333–339.
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey
JOURNAL OF DAIRY SCIENCE, 87(2), 300–307.
author keywords: Lactococcus lactis; oxidative stability; whey
MeSH headings : Cheese / analysis; Drug Stability; Fatty Acids, Nonesterified / analysis; Humans; Lactococcus lactis / metabolism; Linoleic Acid / analysis; Lipid Peroxidation; Milk Proteins / chemistry; Odorants / analysis; Oxidation-Reduction; Taste; Volatilization; Whey Proteins
TL;DR:
Evidence strongly suggested that lipid oxidation was initiated during whey production and escalated during storage and that the starter cultures significantly influenced the level of volatile lipid oxidation products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Determining flavor and flavor variability in commercially produced liquid cheddar whey
JOURNAL OF DAIRY SCIENCE, 86(2), 439–448.
author keywords: whey flavor; starter culture; oxidative stability
MeSH headings : Amino Acids / analysis; Cheese / analysis; Fatty Acids, Nonesterified / analysis; Female; Humans; Hydrolysis; Male; Milk Proteins / chemistry; Milk Proteins / metabolism; Odorants / analysis; Taste; Volatilization; Whey Proteins
TL;DR:
The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation, and results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Storage stability of pork from Berkshire and Hampshire sired pigs following dietary supplementation with vitamin E
Journal of Muscle Foods, 14(1), 67–80.
TL;DR:
Results indicate that vitamin E supplementation improved oxidative stability of pork chops during refrigerated display storage and this effect was more pronounced in the leaner Hampshire sired pigs.
(via Semantic Scholar)
Sources: NC State University Libraries, NC State University Libraries, ORCID
Added: August 6, 2018
2003 journal article
The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk
Journal of Dairy Science, 86(1), 43–51.
MeSH headings : Adolescent; Adult; Animals; Antioxidants / pharmacology; Cattle / metabolism; Cattle / physiology; Chromatography, Gas; Consumer Behavior; Dairying / methods; Fatty Acids / analysis; Female; Food Handling / methods; Food, Fortified; Humans; Lactation / metabolism; Linoleic Acid / administration & dosage; Linoleic Acid / metabolism; Lipase / metabolism; Lipid Metabolism; Male; Milk / chemistry; Milk / microbiology; Milk / standards; Oxidation-Reduction; Stereoisomerism; Taste; Time Factors
TL;DR:
The effects of added conjugated linoleic acid (CLA) on the sensory, chemical, and physical characteristics of 2% total fat (wt/wt) fluid milk were studied and it was revealed that milks with 1 or 2% CLA exhibited low intensities of a "grassy/vegetable oil" flavor, not present in control milks.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2002 journal article
Conjugated Linoleic Acid in Combination with Supplemental Dietary Fat Alters Pork Fat Quality
The Journal of Nutrition, 132(10), 3105–3112.
author keywords: conjugated linoleic acid; fatty acid composition; pork; supplemental fat; swine
MeSH headings : Adipose Tissue / anatomy & histology; Adipose Tissue / chemistry; Adipose Tissue / metabolism; Animal Feed / standards; Animals; Body Composition / drug effects; Dietary Fats / administration & dosage; Dietary Supplements; Fatty Acids / analysis; Female; Isomerism; Linoleic Acid / administration & dosage; Linoleic Acid / metabolism; Meat / standards; Muscle, Skeletal / anatomy & histology; Muscle, Skeletal / chemistry; Muscle, Skeletal / metabolism; Random Allocation; Swine / genetics; Swine / growth & development
TL;DR:
CLA enrichment of pork products may be enhanced when combined with additional supplemental dietary fat, and together with tallow can be used to increase the saturated fatty acid content of pork.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries, Crossref
Added: August 6, 2018
2002 journal article
Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs
Journal of Animal Science, 80(12), 3230–3237.
MeSH headings : Adipose Tissue / anatomy & histology; Adipose Tissue / metabolism; Animals; Antioxidants / pharmacology; Body Composition / drug effects; Dose-Response Relationship, Drug; Eating; Female; Genotype; Male; Meat / standards; Muscle, Skeletal / anatomy & histology; Muscle, Skeletal / metabolism; Random Allocation; Sex Characteristics; Swine / genetics; Swine / growth & development; Swine / physiology; Thiobarbituric Acid Reactive Substances / analysis; Vitamin E / pharmacology; Weight Gain / drug effects
TL;DR:
Vitamin E supplementation was not effective in improving fresh meat quality in genotypes with poor or superior meat quality traits and had no effects on carcass composition.
(via Semantic Scholar)
Sources: NC State University Libraries, NC State University Libraries, ORCID
Added: August 6, 2018
2002 journal article
Recovery and utilization of useful by-products from egg processing wastewater by electrocoagulation
POULTRY SCIENCE, 81(6), 785–792.
author keywords: egg processing plant wastewater; by-product recovery; digestibility; electrocoagulation; nutritional analysis
MeSH headings : Agriculture; Animal Feed; Animals; Chickens; Conservation of Natural Resources; Eggs; Electrocoagulation; Humans; Waste Disposal, Fluid; Water Purification / methods
TL;DR:
It is demonstrated that EC can be successfully applied to treat egg processing plant WW, yielding a high quality water suitable for recycling and valuable by-products having a highly digestible protein and fat value.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2002 journal article
The texture of commercial full-fat and reduced-fat cheese
JOURNAL OF FOOD SCIENCE, 67(2), 812–816.
author keywords: cheese; texture; sensory; fracture; reduced-fat
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Analysis of free fatty acids in whey products by solid-phase microextraction
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(8), 3993–3998.
author keywords: whey; solid-phase microextraction; SPME; Lactococcus lactis; starter culture; lipolysis; free fatty acids; response factors; standard curve; quantitation
MeSH headings : Cheese; Fatty Acids, Nonesterified / analysis; Lactococcus lactis / metabolism; Milk Proteins / analysis; Reference Standards; Spectrophotometry, Ultraviolet; Whey Proteins
TL;DR:
To evaluate the impact of Cheddar cheese starter cultures on the level of free fatty acids in liquid whey, a solid-phase microextraction (SPME) technique was utilized and indicated that whey produced with a Lactococcus lactis subsp.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes
Journal of Food Science, 66(8), 1100–1107.
Source: NC State University Libraries
Added: August 6, 2018
2001 journal article
IFT research needs report - Diet and health research needs
Food Technology, 55(5), 189–191.
Source: NC State University Libraries
Added: August 6, 2018
2001 journal article
Recovery and characterization of by-products from egg processing plant wastewater using coagulants
Poultry Science, 80(1), 57–65.
MeSH headings : Animal Feed; Animal Husbandry; Animals; Chickens; Coagulants; Conservation of Natural Resources; Eggs; Industry; Waste Disposal, Fluid; Water Pollutants / analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018
1992 journal article
VOLATILE COMPOUND CONTENT AND FATTY-ACID COMPOSITION OF PORK AS INFLUENCED BY LINOLEIC-ACID CONTENT OF THE DIET
JOURNAL OF ANIMAL SCIENCE, 70(5), 1397–1403.
author keywords: VOLATILE COMPOUNDS; FATTY ACIDS; DIET; PORK
MeSH headings : Adipose Tissue / chemistry; Adipose Tissue / growth & development; Animal Feed; Animals; Dietary Fats / administration & dosage; Fatty Acids / analysis; Female; Hydrogen-Ion Concentration; Linoleic Acids / administration & dosage; Male; Meat / analysis; Meat / standards; Muscle Development; Muscles / chemistry; Swine / growth & development; Swine / metabolism; Taste; Volatilization
TL;DR:
Proximate composition, tristimulus color coordinates, pH, and flavor difference of the longissimus muscle (LM) were evaluated and it was found that pigs fed the 4 or 6% safflower diets contained more pentanal, hexanal and 2-heptanone and more C18:2 and less C24:0 due to increased levels of saFFlower oil in the diet.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
1990 journal article
FLAVOR CHARACTERISTICS OF FORAGE-FED AND GRAIN-FED BEEF AS INFLUENCED BY PHOSPHOLIPID AND FATTY-ACID COMPOSITIONAL DIFFERENCES
JOURNAL OF FOOD SCIENCE, 55(2), 312-&.
Source: Web Of Science
Added: August 6, 2018
1989 journal article
INFLUENCE OF FINISHING DIET ON THE PHOSPHOLIPID-COMPOSITION AND FATTY-ACID PROFILE OF INDIVIDUAL PHOSPHOLIPIDS IN LEAN MUSCLE OF BEEF-CATTLE
JOURNAL OF ANIMAL SCIENCE, 67(9), 2282–2293.
Source: Web Of Science
Added: August 6, 2018
1989 journal article
INFLUENCE OF PHOSPHOLIPID CONTENT AND FATTY-ACID COMPOSITION OF INDIVIDUAL PHOSPHOLIPIDS IN MUSCLE FROM BISON, HEREFORD AND BRAHMAN STEERS ON FLAVOR
JOURNAL OF FOOD SCIENCE, 54(3), 521–526.
TL;DR:
Bison contained more total PL, particularly PC + LPE and LPC, than the other two bovine species, and Polyunsaturated fatty acid composition of these PL was greater for Bison.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
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