@article{gatlin_see_larick_odle_2006, title={Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat}, volume={84}, ISSN={["1525-3163"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-33845245391&partnerID=MN8TOARS}, DOI={10.2527/jas.2005-721}, abstractNote={This study evaluated the combined effects of dietary CLA and supplemental fat (SF) source on organoleptic characteristics of bacon and pork loin samples in lean-genotype gilts (n = 144). Gilts (49.3 kg of BW) were randomly assigned to a 3 x 2 factorial design, consisting of SF [0% SF, 4% yellow grease (YG), or 4% tallow] and linoleic acid (LA; 1% corn oil or 1% CLA). Animals were slaughtered (113 kg) after a feeding period of 47 d. A trained sensory panel (n = 6 members) developed a flavor profile on commercially cured bacon samples (12 descriptors) and center-cut, boneless, pork loin chops (18 descriptors, using a 14-point, universal intensity scale). Bacon samples from pigs fed 4% SF were considered to have a sweeter flavor (4.07 +/- 0.07) than those fed 0% SF (3.89 +/- 0.07; P < 0.04). The intensity of salty flavor was greater in bacon samples from pigs fed LA (6.18 +/- 0.09) compared with those fed CLA (5.86 +/- 0.10; P < 0.04). The intensity of salty aftertaste of bacon was greater when LA was combined with YG (5.21 +/- 0.14; P < 0.07) or tallow (5.44 +/- 0.14; P < 0.01) than for LA alone (4.85 +/- 0.14, but SF combined with CLA was not different from CLA alone (fat x LA; P < 0.02). Sour flavor intensity tended to be lower in loin samples from pigs fed CLA than for those fed LA (1.60 vs. 1.73 +/- 0.06; P < 0.09). Samples from animals fed 4% tallow tended to have lower (P < 0.09) notes of astringent aftertaste (1.42 +/- 0.08) compared with those fed 0% SF (1.62 +/- 0.09) or 4% YG (1.66 +/- 0.09). Overall, the flavor differences for bacon and loin samples were minimal, with most means differing by 1 point or less on the 14-point intensity scale. The sensory panel results indicate consumer acceptance of bacon and pork products from pigs fed CLA will not likely differ from commodity pork products.}, number={12}, journal={JOURNAL OF ANIMAL SCIENCE}, author={Gatlin, L. Averette and See, M. T. and Larick, D. K. and Odle, J.}, year={2006}, month={Dec}, pages={3381–3386} }
 @article{larick_2005, title={Finding future food scientists}, volume={59}, number={5}, journal={Food Technology}, author={Larick, D. K.}, year={2005}, pages={100} }
 @article{pion_heugten_see_larick_pardue_2004, title={Effects of vitamin C supplementation on plasma ascorbic acid and oxalate concentrations and meat quality in swine}, volume={82}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-3142649749&partnerID=MN8TOARS}, DOI={10.2527/2004.8272004x}, abstractNote={Two experiments were conducted to determine the effects of vitamin C supplementation 48 h before slaughter on plasma ascorbic acid and oxalate concentrations and its effect on pork quality. In Exp. 1, 16 pigs (87.8+/-2.13 kg BW) were blocked by sex and weight and assigned randomly within block to one of three vitamin C treatments: 1) control; 2) 1,000 mg/L; or 3) 2,000 mg/L supplemented in the drinking water for a 48-h period. This was then followed by an additional 48-h period without supplemental vitamin C. Vitamin C increased plasma ascorbic acid concentrations (11.6, 19.5, and 23.4 microg/mL for 0, 1,000, and 2,000 mg/L of vitamin C; P < 0.05) within 6 h of supplementation. Plasma ascorbic acid concentrations from treated pigs decreased and did not differ from those of control pigs (13.7, 18.2, and 18.6 microg/mL for 0, 1,000, and 2,000 mg/L of vitamin C; P = 0.30) within 2 h of ending supplementation. No differences in plasma ascorbic acid concentrations were found between the two levels of supplementation. Vitamin C did not affect plasma oxalate or cortisol; however, cortisol tended to increase quadratically (P = 0.077) with vitamin C after 96 h. In Exp. 2, 30 pigs (107.5+/-0.54 kg BW) were blocked by sex and weight and assigned randomly within block to one of three vitamin C treatments: 1) control; 2) 500 mg/L; or 3) 1,000 mg/L supplemented in the drinking water 48 h before slaughter. Pigs were slaughtered 4 to 5 h after vitamin C supplementation ended, and loin samples were collected for meat quality measurements. At the time of slaughter, no differences in plasma ascorbic acid or cortisol were observed, but oxalate tended (P = 0.074) to increase quadratically with increasing vitamin C. Muscle ascorbic acid at slaughter and lactic acid in muscle at 0 and 1.5 h after slaughter were not different; however, lactic acid increased (P = 0.048) quadratically at 24 h after slaughter. Vitamin C did not affect initial or ultimate pH. Initial fluid loss (P = 0.041), and fluid loss on d 4 (P = 0.014) and 8 (P = 0.076) of simulated retail display; L* on d 0 (P = 0.038), 4 (P = 0.010), and 8 (P = 0.051); a* on d 0 (P = 0.021); and b* on d 0 (P = 0.006), 4 (P = 0.035), and 8 (P = 0.017) were negatively affected in a quadratic manner when vitamin C was supplemented. Vitamin C tended (P = 0.086) to increase oxidation in chops on d 0, but not d 4 or 8. 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.}, number={7}, journal={Journal of Animal Science}, author={Pion, S. J. and Heugten, Eric and See, M. T. and Larick, D. K. and Pardue, S.}, year={2004}, pages={2004–2012} }
 @article{gwartney_larick_foegeding_2004, title={Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels}, volume={69}, DOI={10.1111/j.1365-2621.2004.tb09945.x}, abstractNote={ABSTRACT:  The influence of gel structure type and amount of lipid on texture of whey protein isolate (WPI) gels was evaluated by descriptive sensory analysis and determination of fracture and water‐holding properties. A series of 16 gels of varying structure (particulate or stranded) and lipid composition (0% to 20%) were developed at a constant protein concentration (12% w/v). Stranded gels had higher values for fracture strain, strain hardening, and held‐water. Particulate and stranded gels were similar in fracture stress. Eighteen sensory texture attributes were used to evaluate gels throughout the mastication process that was separated by the following phases: prefracture, 1st bite, chew‐down, and preswallowing. The 1st bite property of firmness and preswallowing properties of number of chews and time to swallow were the only sensory properties associated with lipid content. Fracture stress was correlated with these properties. The remaining 15 texture terms were primarily determined by gel structure type. It appears that gel structure type determines the primary texture properties of WPI emulsion gels. An increase in lipid content increases gel firmness and amount of chews required; however, it did not change the primary texture sensation.}, number={9}, journal={Journal of Food Science}, author={Gwartney, E. A. and Larick, D. K. and Foegeding, E. A.}, year={2004}, pages={S333–339} }
 @article{tomaino_turner_larick_2004, title={The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey}, volume={87}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(04)73168-9}, abstractNote={The oxidative stability of liquid Cheddar cheese whey was evaluated using 2 Lactococcus lactis starter cultures in combination and alone along with a control, utilizing glucono-delta-lactone for acid development. Fresh and stored whey were evaluated for volatile composition, free fatty acids, and flavor by descriptive sensory analysis. A significant increase in volatile lipid oxidation products, most notably, hexanal, occurred during storage, and a corresponding decline in the free fatty acid linoleic acid was found. The flavor and aroma characteristic, cardboardy, was correlated to the increase in volatile lipid oxidation products and the decline in linoleic acid. 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. Further understanding of the impact of starter cultures on whey may allow for the production of higher quality whey ingredients with wider food application.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Tomaino, RM and Turner, LG and Larick, DK}, year={2004}, month={Feb}, pages={300–307} }
 @article{whetstine_parker_drake_larick_2003, title={Determining flavor and flavor variability in commercially produced liquid cheddar whey}, volume={86}, ISSN={["1525-3198"]}, DOI={10.3168/jds.s0022-0302(03)73622-4}, abstractNote={Dried whey and whey protein are important food ingredients. Functionality of whey products has been studied extensively. Flavor inconsistency and flavors which may carry through to the finished product can limit whey ingredient applications in dairy and nondairy foods. The goal of this research was to determine the flavor and flavor variability of commercially produced liquid Cheddar cheese whey. Liquid Cheddar cheese whey from five culture blends from two different stirred-curd Cheddar cheese manufacturing facilities was collected. Whey flavor was characterized using instrumental and sensory methods. Wide variation in whey headspace volatiles was observed between different manufacturing facilities (P < 0.05). Hexanal and diacetyl were two key volatiles that varied widely (P < 0.05). FFA profiles determined by solid-phase microextraction and degree of proteolysis of the whey samples were also different (P < 0.05). Differences in whey flavor profiles were also confirmed by descriptive sensory analysis (P < 0.05). Differences in liquid whey flavor were attributed to differences in milk source, processing and handling and starter culture blend. The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation. Results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whetstine, MEC and Parker, JD and Drake, MA and Larick, DK}, year={2003}, month={Feb}, pages={439–448} }
 @article{heugten_hasty_see_larick_2003, title={Storage stability of pork from Berkshire and Hampshire sired pigs following dietary supplementation with vitamin E}, volume={14}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-0037353707&partnerID=MN8TOARS}, DOI={10.1111/j.1745-4573.2003.tb00346.x}, abstractNote={ABSTRACT}, number={1}, journal={Journal of Muscle Foods}, author={Heugten, Eric and Hasty, J. L. and See, M. T. and Larick, D. K.}, year={2003}, pages={67–80} }
 @article{campbell_drake_larick_2003, title={The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk}, volume={86}, DOI={10.3168/jds.S0022-0302(03)73582-6}, abstractNote={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. Milks with 2% (wt/wt) total fat (2% CLA, 1% CLA 1% milkfat, 2% milkfat) were made by the addition of cream or CLA triglyceride oil into skim milk followed by HTST pasteurization and homogenization. The effects of adding vitamin E (200 ppm) and rosemary extract (0.1% wt/wt based on fat content) were investigated to prevent lipid oxidation. HTST pasteurization resulted in a significant decrease of the cis-9/trans-11 isomer and other minor CLA isomers. The cis-9/trans-11 isomer concentration remained stable through 2 wk of refrigerated storage. A significant loss of both the cis-9/trans-11 and the cis-10/trans-12 isomers occurred after 3 wk of refrigerated storage. The loss was attributed to lipase activity from excessive microbial growth. No differences were found in hexanal or other common indicators of lipid oxidation between milks with or without added CLA (P > 0.05). Descriptive sensory analysis revealed that milks with 1 or 2% CLA exhibited low intensities of a "grassy/vegetable oil" flavor, not present in control milks. The antioxidant treatments were deemed to be ineffective, under the storage conditions of this study, and did not produce significant differences from the control samples (P > 0.05). CLA-Fortified milk had significantly lower L* and b* values compared with 2% milkfat milk. No significant differences existed in viscosity. Consumer acceptability scores (n = 100) were lower (P < 0.05) for CLA-fortified milks compared to control milks, but the addition of chocolate flavor increased acceptability (P < 0.05).}, number={1}, journal={Journal of Dairy Science}, author={Campbell, W. and Drake, M. A. and Larick, D. K.}, year={2003}, pages={43–51} }
 @article{gatlin_see_larick_lin_odle_2002, title={Conjugated Linoleic Acid in Combination with Supplemental Dietary Fat Alters Pork Fat Quality}, volume={132}, ISSN={0022-3166 1541-6100}, url={http://dx.doi.org/10.1093/jn/131.10.3105}, DOI={10.1093/jn/131.10.3105}, abstractNote={Interest in fortification of human foods, including pork, with conjugated linoleic acid (CLA) is growing and may provide benefits as a neutraceutical based on research evaluating CLA as an anticarcinogen, immune modulator, antiatherogenic agent and a body composition modulator. This study evaluated the combined effects of dietary CLA and supplemental fat source on growth, fatty acid composition and belly quality of lean genotype gilts (n = 144). Pigs (49.3 kg) were randomly assigned to six diets (3 x 2 factorial) varying in supplemental fat (none, 4 g/100 g yellow grease or 4 g/100 g tallow) and linoleic acid [1 g/100 g corn oil (CO) or 1 g/100 g CLA (CLA-60)] for 47 d. Both the cis-9, trans-11 and the trans-10, cis-12 isomers of CLA were increased in belly and longissimus fat depots from pigs fed CLA, and that increase was up to 92% greater when CLA was fed with 4 g/100 g supplemental fat (fat source x linoleic acid interaction, P < 0.05). Pigs fed CLA had a greater concentration of 18:0 and less 18:1 cis-9 (P < 0.01) in various fat depots, suggesting a reduction in Delta(9) desaturase activity. The iodine value of belly fat from pigs consuming tallow and CLA combined was reduced to 62.0 from an initial value of 70.4. CLA supplementation also increased belly weights (P < 0.05). CLA did not affect longissimus muscle area, backfat depth and the percentage of fat-free lean (P > 0.10), but it increased the subjective intramuscular fat score by 18.8% (P < 0.01). In conclusion, 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.}, number={10}, journal={The Journal of Nutrition}, publisher={Oxford University Press (OUP)}, author={Gatlin, L. Averette and See, M. T. and Larick, D. K. and Lin, X. and Odle, J.}, year={2002}, month={Oct}, pages={3105–3112} }
 @article{hasty_heugten_see_larick_2002, title={Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs}, volume={80}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-0038179609&partnerID=MN8TOARS}, DOI={10.2527/2002.80123230x}, abstractNote={This study was designed to evaluate the effects of vitamin E supplementation on pork quality of two genotypes with distinct differences in pork quality traits. Pigs (n = 240; BW = 87 +/- 0.35 kg) were allotted by weight to one of 20 treatments (4 pens/treatment, 3 pigs/pen) in a 2 x 2 x 5 factorial randomized complete block design. Factors included 1) genotype (Berkshire or Hampshire sired), 2) sex (gilts or barrows), and 3) vitamin E level (12.1, 54.7, 98.8, 174.0, and 350.6 IU of vitamin E/kg diet). Hampshire-sired pigs had greater average daily gain (1.05 vs 0.98 kg) and gain:feed (0.30 vs 0.27) and less average daily feed intake (ADFI) (3.46 vs 3.62 kg) than Berkshire-sired pigs (P < 0.001) for the 6-wk study. Hampshire-sired barrows consumed more feed (3.54 vs 3.38 kg/d) and were less efficient (0.29 vs 0.31) than Hampshire-sired gilts (P < 0.05), but this sex difference was not observed in Berkshire-sired pigs (interaction, P < 0.05). Berkshire-sired pigs had greater backfat (34.1 vs 21.1 mm; P < 0.001), reduced longissimus muscle area (37.6 vs 46.3 cm2; P < 0.001), reduced lean percentage (53.0 vs 55.8; P < 0.001), and a greater head-on yield (79.8 vs 79.2; P < 0.05). Vitamin E increased (P < 0.05) ADFI linearly (P < 0.05), but had no effects on carcass composition. Loin chops from Hampshire-sired pigs had reduced ultimate pH (5.64 vs 5.91), greater drip loss (92.2 vs 66.3 mg), and increased Minolta L* (52.6 vs 48.6), a* (8.9 vs 7.5), and b* (6.9 vs 5.2) values compared to Berkshire-sired pigs (P < 0.001). Vitamin E had no effect on pH, temperature, drip loss, and L* or a* values, but tended (P < 0.07) to increase b* values linearly (P < 0.06). Oxidation as indicated by thiobarbituric acid reactive substances (TBARS) was greatest in Hampshire-sired gilts at the lowest level of vitamin E, and decreased linearly (P < 0.001) with additional vitamin E. However, TBARS responded in a cubic fashion (P < 0.05) to vitamin E in Hampshire-sired barrows and were not affected in Berkshire-sired gilts or barrows (three-way interaction, P < 0.02). Hampshire-sired pigs had greater TBARS than Berkshire-sired pigs (0.053 vs 0.047 mg malondialdehyde equivalents/kg). Vitamin E supplementation increased serum concentrations of vitamin E on d 21 (1.06 to 4.79 microg/mL) and d 42 (1.02 to 2.82 microg/mL) and increased tissue concentrations of vitamin E (1.99 to 4.83 microg/g) linearly (P < 0.001). Vitamin E supplementation was not effective in improving fresh meat quality in genotypes with poor or superior meat quality traits.}, number={12}, journal={Journal of Animal Science}, author={Hasty, J. L. and Heugten, Eric and See, M. T. and Larick, D. K.}, year={2002}, pages={3230–3237} }
 @article{xu_sheldon_larick_carawan_2002, title={Recovery and utilization of useful by-products from egg processing wastewater by electrocoagulation}, volume={81}, ISSN={["0032-5791"]}, DOI={10.1093/ps/81.6.785}, abstractNote={The efficacy of a laboratory electrocoagulation (EC) system for treating egg processing plant waste-water (WW) is reported. For simulated and industrial egg processing WW, chemical oxygen demand, turbidity, and total suspended solids (TSS) were reduced 92 to 97%, 97%, and 99%, respectively, after treatment with EC. The final TSS concentration and turbidity values were 30 mg/L and 5 formazin turbidity units (FTU), respectively, similar to that of potable water standards. The recovered by-product solids had a similar pattern of essential amino acids compared to that of liquid whole egg and were comparable to the Food Agriculture Organization's essential amino acid profile for an ideal protein. The relative protein digestibilities of the recovered solids and a commercial corn meal averaged 130 and 56%, respectively, compared to liquid whole egg (set at 100%). An economic analysis of EC indicated that this treatment is economically feasible in that a savings of approximately $425,000 per year is possible in addition to recovering the capital equipment costs after about 14 mo of operation. These findings demonstrate 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.}, number={6}, journal={POULTRY SCIENCE}, author={Xu, LJ and Sheldon, BW and Larick, DK and Carawan, RE}, year={2002}, month={Jun}, pages={785–792} }
 @article{gwartney_foegeding_larick_2002, title={The texture of commercial full-fat and reduced-fat cheese}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb10682.x}, abstractNote={ABSTRACT:  The effect of fat reduction on sensory texture and physical properties of commercially available natural and processed cheeses was investigated. The texture of 5 cheeses in full‐ and reduced‐fat versions was characterized by modified descriptive analysis and torsional fracture methods. Reduced‐fat cheeses were perceived to be more waxy, fracturable, chewy, hard, and springy and less sticky, cohesive, meltable, and smooth than full‐fat cheese. Full‐fat cheese had lower fracture stress values than the equivalent reduced‐fat products. Fracture strain values did not distinguish cheeses based on fat content. These results demonstrate general textural differences between the full‐fat and reduced fat versions of select cheeses.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Gwartney, E and Foegeding, EA and Larick, DK}, year={2002}, month={Mar}, pages={812–816} }
 @article{tomaino_parker_larick_2001, title={Analysis of free fatty acids in whey products by solid-phase microextraction}, volume={49}, ISSN={["0021-8561"]}, DOI={10.1021/jf001503r}, abstractNote={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. The determination of response factors relative to an internal standard and the verification of linearity over a wide concentration range allowed for the quantitation of free fatty acids in experimentally produced liquid whey and in a wide range of dry whey ingredients. Results indicated that whey produced with a Lactococcus lactis subsp. lactis starter culture contained the highest level of total free fatty acids with significantly higher levels of lauric, myristic, and palmitic acids. Significant declines in oleic, linoleic, and palmitic acid occurred during storage. Commercial whey ingredients demonstrated a linear increase in free fatty acids with increasing percent protein, except for whey protein isolate, which had the lowest concentration. The use of SPME for the rapid analysis of free fatty acids in whey products should allow for further research to determine the importance of these compounds on the quality and stability of whey products.}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Tomaino, RM and Parker, JD and Larick, DK}, year={2001}, month={Aug}, pages={3993–3998} }
 @article{brindisi_parker_turner_larick_2001, title={Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes}, volume={66}, DOI={10.1111/j.1365-2621.2001.tb16088.x}, abstractNote={ABSTRACT:  Commercial enzymes (protease and lipase) were used to produce highly flavored cheese‐like hydrolysates from fluid milk. Free fatty acids, free amino acids, degree of proteolysis, and volatile profiles were assessed to suggest the importance of proteolytic and lipolytic activity on cheese flavor development. Free fatty acid liberation was maximized with the combined Flavourzyme™ (protease) and Palatase ® (lipase) treatment incubated at 30°C, most likely due to synergism conferred by the protease. The Flavourzyme/Palatase samples incubated at 45°C generated the highest total concentration of volatile compounds. The addition of Flavourzyme generated free amino acids and low molecular weight peptides (< 1400 MW).}, number={8}, journal={Journal of Food Science}, author={Brindisi, J. A. and Parker, J. D. and Turner, L. G. and Larick, D. K.}, year={2001}, pages={1100–1107} }
 @article{camire_ausman_decker_larick_nielsen_patrick_peterson_regenstein_schaller_solberg_et al._2001, title={IFT research needs report - Diet and health research needs}, volume={55}, number={5}, journal={Food Technology}, author={Camire, M. E. and Ausman, L. M. and Decker, E. and Larick, D. and Nielsen, S. S. and Patrick, R. and Peterson, D. and Regenstein, J. and Schaller, D. and Solberg, M. and et al.}, year={2001}, pages={189–191} }
 @article{xu_sheldon_carawan_larick_chao_2001, title={Recovery and characterization of by-products from egg processing plant wastewater using coagulants}, volume={80}, DOI={10.1093/ps/80.1.57}, abstractNote={The effectiveness of precipitation or coagulation technology to treat commercial egg processing plant wastewater, using such coagulants as lignosulfonate, bentonite, carboxymethylcellulose, and ferric chloride, was evaluated. For simulated and industrial waste-water, chemical oxygen demand, turbidity, and total solids were reduced over 90, 97, and 95%, respectively, for all coagulants tested. Protein and fat recoveries were over 95% for all coagulants. The optimal coagulant concentration for maximum by-product recovery depended on initial wastewater concentrations of protein, total solids, and fat. The dried by-products contained high concentrations of protein (30 to 50%) and fat (30 to 40%) and had similar essential amino acid profiles as standard proteins from the United Nations Food and Agricultural Organization (FAO). The relative protein digestibilities of each recovered solid (carboxymethycellulose, lignosulfonate, bentonite, and ferric chloride) and corn meal relative to a liquid whole egg standard were approximately 80, 90, 60, 30, and 56%, respectively. These compositional and in vitro digestibility studies suggest that the recovered by-products could be useful as livestock feed ingredients or for other applications.}, number={1}, journal={Poultry Science}, author={Xu, L. J. and Sheldon, B. W. and Carawan, R. E. and Larick, D. K. and Chao, A. C.}, year={2001}, pages={57–65} }
 @article{larick_turner_schoenherr_coffey_pilkington_1992, title={VOLATILE COMPOUND CONTENT AND FATTY-ACID COMPOSITION OF PORK AS INFLUENCED BY LINOLEIC-ACID CONTENT OF THE DIET}, volume={70}, ISSN={["0021-8812"]}, DOI={10.2527/1992.7051397x}, abstractNote={Eighty pigs (average weight of 60 kg) were allotted by weight and sex to pens and treatments. There were four dietary treatments, five pens per treatment, and four pigs per pen. Diets consisted of a typical corn-soybean mix containing 9% total fat, 3% from the corn-soybean mix and 6% added. The four dietary treatments included 1) 6% safflower oil, 2) 4% safflower oil and 2% tallow, 3) 2% safflower oil and 4% tallow, and 4) 6% tallow, resulting in 6.1, 4.6, 3.2, and 1.76% linoleic acid, respectively, in the diet. Pigs were slaughtered at an average weight of 100 kg. Proximate composition, tristimulus color coordinates (L, a, and b values), pH, and flavor difference of the longissimus muscle (LM) were evaluated. Fatty acid content (milligrams per 100 grams of tissue) of the subcutaneous fat and LM and headspace volatile content of the LM were determined by capillary gas liquid chromatography. Proximate composition, color, pH, and flavor of the LM were not influenced by diet. Fatty acid content of the subcutaneous fat and LM and volatile content of the LM were influenced by diet. Increased levels of safflower oil in the diet resulted in less C16:0 and C18:1 and more C18:2, C20:2, and C20:3 in the subcutaneous fat. The LM contained more C18:2 and less C18:3 and C24:0 due to increased levels of safflower oil in the diet. Compared with the 6% tallow diet, LM from pigs fed the 4 or 6% safflower diets contained more pentanal, hexanal, 2-heptanone, trans-2-heptenal, 2-pentyl furan, 2-ethyl-1-hexanol, decanal, and undecanal.(ABSTRACT TRUNCATED AT 250 WORDS)}, number={5}, journal={JOURNAL OF ANIMAL SCIENCE}, author={LARICK, DK and TURNER, BE and SCHOENHERR, WD and COFFEY, MT and PILKINGTON, DH}, year={1992}, month={May}, pages={1397–1403} }
 @article{larick_turner_1990, title={FLAVOR CHARACTERISTICS OF FORAGE-FED AND GRAIN-FED BEEF AS INFLUENCED BY PHOSPHOLIPID AND FATTY-ACID COMPOSITIONAL DIFFERENCES}, volume={55}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1990.tb06751.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={LARICK, DK and TURNER, BE}, year={1990}, pages={312-&} }
 @article{larick_turner_1989, title={INFLUENCE OF FINISHING DIET ON THE PHOSPHOLIPID-COMPOSITION AND FATTY-ACID PROFILE OF INDIVIDUAL PHOSPHOLIPIDS IN LEAN MUSCLE OF BEEF-CATTLE}, volume={67}, ISSN={["0021-8812"]}, DOI={10.2527/jas1989.6792282x}, abstractNote={Angus and Angus/Hereford steers were allotted to either confined (all grain) or grain-on-grass feeding facilities. Cattle were slaughtered at an estimated Choice quality grade and pectoralis major muscles were obtained to evaluate the influence of diet and management system on fatty acid (FA) composition of lean. The FA composition of the neutral and polar lipids was evaluated. The polar lipids were separated into individual phospholipids and their FA profiles were examined. Muscle from the grain-on-grass cattle had greater quantities of polyunsaturated fatty acids (PUFA) in the neutral and polar lipids. Neutral lipids were higher in the fatty acids C18:2 and C18:3, whereas the polar lipids were higher in fatty acids C18:2, C18:3, C20:3, C20:4 and C22:5. Phosphatidylethanolamine, phosphatidylcholine + lysophosphatidylethanolamine and lysophosphatidylcholine were the most prevalent phospholipids. Each of these phospholipids had increased levels of C18:2, C18:3, C20:3, C20:4 and C22:5 in muscle from steers on the grain-on-grass treatment. This study confirms that diet can influence me PUFA composition of polar lipids in general and specifically of those phospholipids that previously have been associated with off-flavor and aftertaste in beef.}, number={9}, journal={JOURNAL OF ANIMAL SCIENCE}, author={LARICK, DK and TURNER, BE}, year={1989}, month={Sep}, pages={2282–2293} }
 @article{larick_turner_koch_crouse_1989, title={INFLUENCE OF PHOSPHOLIPID CONTENT AND FATTY-ACID COMPOSITION OF INDIVIDUAL PHOSPHOLIPIDS IN MUSCLE FROM BISON, HEREFORD AND BRAHMAN STEERS ON FLAVOR}, volume={54}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1989.tb04641.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={LARICK, DK and TURNER, BE and KOCH, RM and CROUSE, JD}, year={1989}, pages={521–526} }