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Full-Text Articles in Animal Sciences
Abnormal Properties Of Milk From Transgenic Mice Expressing Bovine Β-Casein Under Control Of The Bovine Α-Lactalbumin 5' Flanking Region, Rafael Jiménez-Flores, Gregory T. Bleck, Robert D. Bremel
Abnormal Properties Of Milk From Transgenic Mice Expressing Bovine Β-Casein Under Control Of The Bovine Α-Lactalbumin 5' Flanking Region, Rafael Jiménez-Flores, Gregory T. Bleck, Robert D. Bremel
Dairy Science
Transgenic mice produced in this investigation contained the proximal promoter elements, the genomic coding sequence and the 3' flanking region of bovine β-casein and the 5' regulatory elements of bovine α-lactalbumin. Specifically, the gene construct included the TATAA box, CAAT box and polyadenylation signal of bovine β-casein in addition to the 5' regulatory elements of the bovine α-lactalbumin gene. Four lines of transgenic mice were generated; they expressed bovine β-casein in their milk at concentrations of up to 10 mg mL-1. The milk from the transgenic mice tended to be very viscous and a proportion of these mice …
Influence Of Genetic Variants Of Κ-Casein And Β-Lactoglobulin In Milk On Proteolysis In Cheddar Cheese, G. I. Imafidon, N. Y. Farkye, Phillip S. Tong, V. R. Harwalkar
Influence Of Genetic Variants Of Κ-Casein And Β-Lactoglobulin In Milk On Proteolysis In Cheddar Cheese, G. I. Imafidon, N. Y. Farkye, Phillip S. Tong, V. R. Harwalkar
Dairy Science
No abstract provided.
Vacuum-Packaged Precooked Pork From Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life And Sensory Properties, J. E. Cannon, J. B. Morgan, G. R. Schmidt, R. J. Delmore, J. N. Sofos, G. C. Smith, S. N. Williams
Vacuum-Packaged Precooked Pork From Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life And Sensory Properties, J. E. Cannon, J. B. Morgan, G. R. Schmidt, R. J. Delmore, J. N. Sofos, G. C. Smith, S. N. Williams
Animal Science
Precooked longissimus chops and semimembranosus/adductor roasts from pigs (n = 30) given no supplemental vitamin E (CON) or supplemented with 100 mg vitamin E/kg diet (VITE) were evaluated for lipid oxidation, microbial growth, sensory characteristics, cooking/storage losses and reheating losses. Chops and roasts were vacuum packaged, precooked to 60°C and stored at 2°C for 0, 7, 14, 28, or 56 days. Lipid oxidation was lower in VITE chops and roasts than in CON chops and roasts. Off-flavor intensity scores were more acceptable and storage/ cooking losses were lower for VITE roasts than for CON roasts. Supplementation of vitamin E in …