Projects per year
Fingerprint 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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Grants
Center for Food Industry Excellence, Texas – 2010
Thompson, L., Brashears, M., Brooks, C., Brashears, M. & Miller, M.
01/1/10 → …
Project: Research
Center for Food Industry Excellence, Texas – 2010
Thompson, L., Brashears, M., Brooks, C., Brashears, M. & Miller, M.
United States Department of Agriculture
01/1/10 → …
Project: Research
Scholarly Research
Consumer assessment of New Zealand forage finished beef compared to US grain fed beef
Garmyn, A., Polkinghorne, R. J., Brooks, J. & Miller, M., Feb 7 2019, In : Meat & Muscle Biology. p. 22-32Research output: Contribution to journal › Article
Effects of Enhancement Techniques of Beef Flanks On the Palatability of Fajita Meat
Mahagan, KT., Morrow, S., Hardcastle, NC., Garmyn, A., Brooks, J. & Miller, M., 2019, American Meat Science Association.Research output: Other contribution
Effects of Enhancement Techniques on Physical And Chemical Properties of Beef Flanks
Perkins, CT., Morrow, SJ., Hardcastle, NC., Brooks, J., Garmyn, A. & Miller, M., 2019, American Meat Science Association.Research output: Other contribution
Influence of production practice information on consumer eating quality ratings of beef top loin steaks
Ron, O. S., Garmyn, A., O'Quinn, T. G., Brooks, J. & Miller, M., Mar 14 2019, In : Meat & Muscle Biology. p. 90-104Research output: Contribution to journal › Article
Palatability of beef strip loin steaks following variable length high-concentrate diet exposure prior to pasture-finishing
Milopoulos, J. T., Koch, B. M., Garmyn, A., Legako, J., Johnson, B., Brooks, J., Duckett, S. K. & Miller, M., May 23 2019, In : Meat & Muscle Biology. p. 127-146Research output: Contribution to journal › Article
Scholarly Activities
Impact of packaging types on cooked beef volatile flavor compounds
J Brooks (Speaker)
Feb 5 2018
Activity: Talk or presentation › Oral presentation
Effects of lactic acid dipped beef trim stored 24 or 48 h and chub storage duration on ground beef color in retail display
J Brooks (Speaker)
Jun 24 2018
Activity: Talk or presentation › Other
New Zealand and U.S. consumer assessment of various slow cooked muscles from New Zealand beef
J Brooks (Speaker)
Jun 1 2018 → Jun 30 2018
Activity: Talk or presentation › Other
Consumer sensory evaluation of six beef muscles cooked with multiple dry heat methods
J Brooks (Speaker)
Aug 1 2018 → Aug 31 2018
Activity: Talk or presentation › Other
Impact of retail display case lighting and packaging type on microbial growth and beef color
J Brooks (Speaker)
Jun 1 2018 → Jun 30 2018
Activity: Talk or presentation › Other