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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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Flavor research publication support
Woerner, D., Legako, J. & Brooks, C.
National Cattleman's Beef Association-
03/1/21 → …
Project: Research
Scholarly Research
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Effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation
Brooks, J., Legako, J. & Vierck, K. R., Dec 2021, In: Meat and Muscle Biology.Research output: Contribution to journal › Article › peer-review
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Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles
Vierck, K. R., Legako, J. & Brooks, J., Dec 2021, In: Meat and Muscle Biology.Research output: Contribution to journal › Article › peer-review
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Microbial Profile Evaluation of Beef Steaks From Different Packaging and Retail Lighting Display Conditions
Hanlon, K. E., McCann, J. C., Miller, M. F., Brashears, M., Smith, C. L., Brooks, J. & Legako, J., Jun 2021, In: Meat and Muscle Biology.Research output: Contribution to journal › Article › peer-review
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Microbial profile evaluation of beef steaks from different packaging and retail lighting display conditions.
Hanlon, K. E., McCann, J. C., Miller, M., Brashears, M., Smith, C. L., Brooks, J. & Legako, J., Jun 9 2021, In: Meat and Muscle Biology. p. 24, 1-9Research output: Contribution to journal › Article › peer-review
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Prevalence and antimicrobial susceptibility of Salmonella serovars isolated from U.S. retail ground pork
Calle Madrid, M., Broadway, P. R., Brooks, J., Mollenkopf, D., Miller, M., Loneragan, G., Carroll, J., Burdick, N. & Wittum, T., Jan 2021, In: Foodborne Pathogens and Disease.Research output: Contribution to journal › Article › peer-review
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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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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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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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Effects of packaging conditions on volatile compounds of raw beef from two muscles
J Brooks (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation