J C Forrest
Overview
Explore the profile of J C Forrest including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
46
Citations
515
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Kapper C, Walukonis C, Scheffler T, Scheffler J, DON C, Morgan M, et al.
Meat Sci
. 2013 Nov;
96(2 Pt A):971-6.
PMID: 24225387
Water-holding capacity is the ability of meat to hold moisture and is subject to postmortem metabolism. The objective of this study was to characterize the loss of moisture from muscle...
2.
Tam L, Berg E, Gerrard D, Sheiss E, Tan F, Okos M, et al.
Meat Sci
. 2011 Nov;
49(1):41-53.
PMID: 22063183
The objective of this study was to determine effects of light (40-80 kg) or heavy (100-130 kg) slaughter weight and halothane status (positive, nn; negative, NN; and heterozygous, Nn), on...
3.
Hammelman J, Bowker B, Grant A, Forrest J, Schinckel A, Gerrard D
Meat Sci
. 2011 Nov;
63(1):69-77.
PMID: 22061988
Carcasses from 64 gilts were subjected to electrical stimulation (ES) at 3, 15, 25, 35, 45, and 55 min postmortem or were untreated (NS). Temperature and pH of longissimus muscles...
4.
Forrest J, Morgan M, Borggaard C, Rasmussen A, Jespersen B, Andersen J
Meat Sci
. 2011 Nov;
55(1):115-22.
PMID: 22060911
Two different technologies were tested on the slaughterline for their ability to predict drip loss at 24 h, namely near infrared reflectance (NIR) and impedance measurements using a tetra polar...
5.
Silva T, Orcutt M, Forrest J, Bracker C, Judge M
Meat Sci
. 2011 Nov;
33(1):1-24.
PMID: 22059940
Rapidly heated prerigor beef is tender because of incompletely described myofibrillar disruption and tissue fracture. This study was designed to evaluate the effects of heating rate on heat-induced myofibrillar shortening,...
6.
Mills E, Smith S, Forrest J, Aberle E, Judge M
Meat Sci
. 2011 Nov;
25(2):133-41.
PMID: 22056162
Post-mortem changes in the composition and physical stability of bovine intramuscular collagen were evaluated during a 24 h ageing period. The yield of intramuscular connective tissue (IMCT) isolated from the...
7.
Abugroun H, Forrest J, Aberle E, Judge M
Meat Sci
. 2011 Nov;
14(1):15-28.
PMID: 22055778
This study was conducted to compare the effects of rapid and slow heating rates on muscles from electrically stimulated beef carcasses. Myofibrillar and cooking shortening and related changes were measured...
8.
Abugroun H, Forrest J, Aberlee E, Judge M
Meat Sci
. 2011 Nov;
14(1):1-13.
PMID: 22055777
Pre-rigor cooked beef is tender if the cooking produces severe shortening. This study was conducted to compare the effects of different heating rates on shortening and tenderness. Myofibrillar and cooking...
9.
Bovine muscle shortening and protein degradation after electrical stimulation, excision and chilling
Salm C, Forrest J, Aberle E, Mills E, Snyder A, Judge M
Meat Sci
. 2011 Nov;
8(3):163-83.
PMID: 22055558
Electrical stimulation-dependent improvement in beef tenderness resulted from mechanisms other than avoidance of cold shortening in excised muscle chilled at a normal rate (10°C at 10h post-stimulation). At normal chilling...
10.
Schinckel A, Wagner J, Forrest J, Einstein M
J Anim Sci
. 2009 Oct;
88(2):767-94.
PMID: 19820040
The accuracy of 3 optical probes (HGP4 Hennessey Grading Probe, Destron-Feering PG-100 probe, and Giraldo OPTO-Electronic PG-200 probe) to predict the carcass percentage of 5 alternative measures of carcass composition...