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Dive into the research topics where Chance Brooks is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Sensory and chemical characterization of ground beef and plant-based alternative proteins
Brooks, C., Legako, J. & Woerner, D.
08/1/21 → …
Project: Research
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Sensory and chemical characterization of ground beef and plant-based alternative proteins
Legako, J., Brooks, C. & Woerner, D.
08/1/21 → …
Project: Research
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Sensory and chemical characterization of ground beef and plant-based alternative proteins
Brooks, C., Legako, J. & Woerner, D.
08/1/21 → …
Project: Research
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Determination of optimum practices for frozen whole muscle steaks
Brooks, C., Legako, J. & Woerner, D.
07/1/21 → …
Project: Research
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An assessment of carcass hot fat trimming to improve carcass chilling and carcass quality
Brooks, C., Legako, J. & Woerner, D.
07/1/21 → …
Project: Research
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Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
Hernandez, M., Woerner, D., Brooks, J. & Legako, J., 2023, In: Default journal.Research output: Contribution to journal › Article
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Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
Hernandez, M. S., Woerner, D. R., Brooks, J. C. & Legako, J. F., Apr 2023, In: Molecules. 28, 7, 3151.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference
Zhai, C., Schilling, B., Prenni, J. E., Brooks, J., Legako, J., Miller, R. K., Hernandez-Sintharakao, M. J., Gifford, C. L., Delmore, R. & Nair, M. N., Oct 2022, In: Default journal. 59, 10, p. 4134-4140 7 p.Research output: Contribution to journal › Article
2 Scopus citations -
Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation
Vierck, K. R., Legako, J. F. & Brooks, J. C., 2021, In: Meat and Muscle Biology. 5, 1, 39.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles
Vierck, K. R., Legako, J. F. & Brooks, J. C., 2021, In: Meat and Muscle Biology. 5, 1, 20.Research output: Contribution to journal › Article › peer-review
Open Access2 Scopus citations
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Nutrient Profile of USDA Prime Beef Cuts
J Brooks (Speaker)
Aug 1 2021 → Aug 31 2021Activity: Talk or presentation › Other
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BEEF ABATTOIR WATER USAGE MAY BE REDUCED THROUGH LOW-VOLUME SPRAY CHILLING WITHOUT DETRIMENTAL IMPACTS ON BEEF QUALITY OR SALABLE YIELD
J Brooks (Speaker)
Aug 1 2020 → Aug 31 2020Activity: Talk or presentation › Other
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INVESTIGATION OF RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY (REIMS) TO CHARACTERIZE BEEF BRISKETS
J Brooks (Speaker)
Aug 1 2020 → Aug 31 2020Activity: Talk or presentation › Other
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RELATIONSHIP OF VOLATILE COMPOUNDS AND CONSUMER SENSORY TRAITS FROM NEW ZEALAND GRASS-FED AND AMERICAN GRAIN-FED BEEF STRIP LOINS VARYING IN MARBLING LEVEL AND WET AGING TIME
J Brooks (Speaker)
Aug 1 2020 → Aug 31 2020Activity: Talk or presentation › Other
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Lipid oxidation of American grain-fed and New Zealand grass-fed strip loins varying in aging time and marbling levelvarying in aging time and marbling level
J Brooks (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other