Scholarly Activities per year
- 1 - 50 out of 69 results
Search results
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What Parameters are Most Important when Designing Flavor Research?
Jerrad Legako (Speaker)
Jan 20 2023Activity: Talk or presentation › Oral presentation
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What Parameters are Most Important when Designing Flavor Research?
Jerrad Legako (Speaker)
Jan 20 2023Activity: Talk or presentation › Oral presentation
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Nutrient Profile of USDA Prime Beef Cuts
Jerrad Legako (Speaker)
Aug 1 2021 → Aug 31 2021Activity: Talk or presentation › Other
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Nutrient Profile of USDA Prime Beef Cuts
Jerrad Legako (Speaker)
Aug 1 2021 → Aug 31 2021Activity: Talk or presentation › Other
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A Comparison of Consumer Response Using paper and Digital Ballots for Eating Quality Assessment of Beef Steaks
Jerrad Legako (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
Jerrad Legako (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
Jerrad Legako (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
Jerrad Legako (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
Jerrad Legako (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
Jerrad Legako (Speaker)
Aug 1 2020 → Aug 31 2020Activity: Talk or presentation › Other
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Beef flavor chemistry and how it influences sensory perception
Jerrad Legako (Speaker)
Jan 1 2020 → Dec 31 2020Activity: Talk or presentation › Other
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INVESTIGATION OF RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY (REIMS) TO CHARACTERIZE BEEF BRISKETS
Jerrad Legako (Speaker)
Aug 1 2020 → Aug 31 2020Activity: Talk or presentation › Other
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A Comparison of Consumer Response Using paper and Digital Ballots for Eating Quality Assessment of Beef Steaks
Jerrad Legako (Speaker)
Aug 1 2020 → Aug 31 2020Activity: Talk or presentation › Other
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Beef flavor chemistry and how it influences sensory perception
Jerrad Legako (Speaker)
Jan 1 2020 → Dec 31 2020Activity: Talk or presentation › Other
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Effect of altering fatty acid profile on fresh meat palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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The effect of grain and grass fed beef and chicken breast consumption on the functional connectivity in the brain using resting state functional magnetic resonance imaging
Jerrad Legako (Speaker)
Jun 1 2019 → Jun 30 2019Activity: Talk or presentation › Other
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Effect of altering fatty acid profile on fresh meat palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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The effect of grain and grass fed beef and chicken breast consumption on the functional connectivity in the brain using resting state functional magnetic resonance imaging
Jerrad Legako (Speaker)
Jun 1 2019 → Jun 30 2019Activity: Talk or presentation › Other
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Role of color in meat flavor and palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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Role of color in meat flavor and palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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Duration of exposure to a high-concentrate diet prior to pasture-finishing affects fatty acid composition and volatile compounds of beef strip loin steaks
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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The effects of supplementing olive pomace on serum and tissue fatty acid composition in Spanish goats
Jerrad Legako (Speaker)
Jul 1 2018 → Jul 31 2018Activity: Talk or presentation › Other
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Impact of dry heat cookery method on consumer ratings of beef strip loin steaks following sous vide preparation
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Effects of packaging conditions on volatile compounds of raw beef from two muscles
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
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Impacts of bovine maternal nutrition on muscle fiber type in skeletal muscle of the progeny
Jerrad Legako (Speaker)
Jul 1 2018 → Jul 31 2018Activity: Talk or presentation › Other
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The effects of finishing diet and enhancement on the composition and objective measures of tenderness of Honduran Beef
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Impact of dry heat cookery method on consumer ratings of beef strip loin steaks following sous vide preparation
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Influence of packaging and retail display lighting on beef flavor and sensory attributes. Reciprocal Meat Conference
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Beef muscle and packaging influence descriptive sensory attributes
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
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Identifying the influence of post-mortem aging length and method on flavor and tenderness of beef strip loins
Jerrad Legako (Speaker)
Jun 24 2018Activity: Talk or presentation › Other
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Impact of retail display case lighting and packaging type on microbial growth and beef color
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Consumer sensory evaluation of six beef muscles cooked with multiple dry heat methods
Jerrad Legako (Speaker)
Aug 1 2018 → Aug 31 2018Activity: Talk or presentation › Other
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Further investigations of dry-aging impacts on palatability attributes and metabolomics profiles of beef loins
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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The influence of rate of cooking, cooking temperature, and degree of doneness on volatile compounds related with flavor and tenderness
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Impacts of bovine maternal nutrition on muscle fiber type in skeletal muscle of the progeny
Jerrad Legako (Speaker)
Jul 1 2018 → Jul 31 2018Activity: Talk or presentation › Other
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New Zealand and U.S. consumer assessment of various slow cooked muscles from New Zealand beef
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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The Use of ‘Omics’ for evaluating meat quality – Assessment of meat flavor through metabolomics
Jerrad Legako (Speaker)
Jul 17 2018Activity: Talk or presentation › Oral presentation
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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
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: 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
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Measures of oxidation in beef following retail display in various packaging types
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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The effects of finishing diet and enhancement on the composition and objective measures of tenderness of Honduran Beef
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Fatty acid profile of Nellore bulls supplemented with different fat sources during feedlot finishing
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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The influence of rate of cooking, cooking temperature, and degree of doneness on volatile compounds related with flavor and tenderness
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Defining Beef Flavor
Jerrad Legako (Speaker)
Jan 31 2018Activity: Talk or presentation › Oral presentation
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Consumer sensory evaluation of six beef muscles cooked with multiple dry heat methods
Jerrad Legako (Speaker)
Aug 1 2018 → Aug 31 2018Activity: Talk or presentation › Other
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Duration of exposure to a high-concentrate diet prior to pasture-finishing affects fatty acid composition and volatile compounds of beef strip loin steaks
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Determination of the role of small heat shock proteins and oxidation in the development of beef tenderness
Jerrad Legako (Speaker)
Aug 1 2018 → Aug 31 2018Activity: Talk or presentation › Other
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Effects of packaging conditions on volatile compounds of raw beef from two muscles
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
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Fatty acid composition of Honduran beef from various finishing diets
Jerrad Legako (Speaker)
Jun 1 2018 → Jun 30 2018Activity: Talk or presentation › Other
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Determination of the role of small heat shock proteins and oxidation in the development of beef tenderness
Jerrad Legako (Speaker)
Aug 1 2018 → Aug 31 2018Activity: Talk or presentation › Other