Ting Jiang

Idiomas

Áreas de atuação

Produções bibliográficas

• Jiang, T. ; Nelson, M.L. ; Mengarelli, R. . Omega-3 fatty acids affected human perception of ground beef negatively. Meat Science , v. 89, p. 390-399, 2011.

• Jiang, T. ; Busboom, J.R. ; Nelson, M.L. ; O&amp ; Ringkob, T.P. ; Rogers-Klette, K.R. ; Joos, D. ; Piper, K. . The influence of forage diets and aging on beef palatability. Meat Science , v. 86, p. 642-650, 2010.

• Jiang, T. ; Busboom, J.R. ; Nelson, M.L. ; O Fallon, J. ; Ringkob, T.P. ; Joos, D. ; Piper, K. . Effect of sampling fat location and cooking on fatty acid composition of beef steaks. Meat Science , v. 84, p. 86-92, 2010.

• Jiang, T. ; Mueller, C. ; Busboom, J.R. ; Nelson, M.L. ; O'Fallon, J. ; Tishida, G. . Fatty acid composition of Jersey beef was affected by finishing diet and tissue type. In: ADSA-PSA-AMPA-CSAS-ASAS Joint Annual Meeting, 2010, Denver. ADSA-PSA-AMPA-CSAS-ASAS Joint Annual Meeting, 2010. v. 88. p. 274.

• Jiang, T. ; Busboom, J.R. ; Nelson, M.L. ; Mengarelli, R. . How do n-3 fatty acids affect human perception of ground beef?. In: ADSA-PSA-AMPA-CSAS-ASAS Joint Annual Meeting, 2010, Denver. ADSA-PSA-AMPA-CSAS-ASAS Joint Annual Meeting, 2010. v. 88. p. 65.

• Jiang, T. ; Busboom, J.R. ; Nelson, M.L. ; O'Fallon, J. ; Ringkob, T.P. ; Joos, D. ; Rogers-Klette, K.R. ; Piper, K. . The influence of forage diets and aging on beef palatability. In: ADSA-CSAS-ASAS Joint Annual Meeting, 2009, Montreal. ADSA-CSAS-ASAS Joint Annual Meeting, 2009. v. 87. p. 249.

• Jiang, T. ; R., B. J. ; Nelson, M.L. ; O'Fallon, J. . Effect of fat location on fatty acid composition. In: AMSA Reciprocal Meat Conference, 2008, Gainesville. AMSA Reciprocal Meat Conference, 2008.

• Jiang, T. ; Mueller, C. ; Busboom, J.R. ; Nelson, M.L. ; O'Fallon, J. ; Tishida, G. . Fatty acid composition of Jersey beef was affected by finishing diet and tissue type. 2010. (Apresentação de Trabalho/Conferência ou palestra).

• Jiang, T. ; R., B. J. ; Nelson, M.L. ; Mengarelli, R. . How do n-3 fatty acids affect human perception of ground beef?. 2010. (Apresentação de Trabalho/Conferência ou palestra).

• Jiang, T. ; Busboom, J.R. ; Nelson, M.L. ; O'Fallon, J. ; Ringkob, T.P. ; Joos, D. ; Rogers-Klette, K.R. ; Piper, K. . The influence of forage diets and aging on beef palatability. 2009. (Apresentação de Trabalho/Conferência ou palestra).

• Jiang, T. ; Busboom, J.R. ; Nelson, M.L. ; O'Fallon, J. ; Ringkob, T.P. ; Joos, D. ; Piper, K. . Effect of sampling fat location on beef fatty acid composition. 2008. (Apresentação de Trabalho/Conferência ou palestra).

Projetos de pesquisa

• 2008 - 2011

  Palatability control points for grass-fed beef: Revealing the key compounds contributing to beef flavor or off-flavor, Descrição: Paper 1. Omega-3 fatty acids affected human perception of ground beef negatively The objective was to determine the impact of increasing levels of Eicosapentaenoic acid (EPA; C20:5n3) and Docosahexaenoic acid (DHA; C22:6n3) on beef palatability. Paper 2. Fatty acid composition of Jersey beef was affected by finishing diet and tissue type The objective was to determine the impacts of finishing diet and tissue type on fatty acid composition and palatability of Jersey beef. Paper 3. Effect of diet and postmortem aging on beef palatability, fatty acid composition and aroma-active compound profile The objective was to investigate the influence of diet and aging on beef palatability, fatty acid composition, and aroma-active compound profile.. , Situação: Concluído; Natureza: Pesquisa. , Alunos envolvidos: Doutorado: (1) . , Integrantes: Ting Jiang - Coordenador / Busboom, J.R. - Integrante / Nelson, M.L. - Integrante.

• 2006 - 2008

  Investigation of beef quality by analyzing fatty acids and effects of pre- and post-harvest management, Descrição: Paper 1. Effect of sampling fat location and cooking on fatty acid composition of beef steaks This project was conducted to investigate the impact of sampling fat location and cooking on fatty acid composition of beef steaks. Paper 2. The influence of forage diets and aging on beef palatability This project was conducted to investigate the influence of diet and aging on beef palatability, lipid oxidative stability, and fatty acid composition.. , Situação: Concluído; Natureza: Pesquisa. , Alunos envolvidos: Mestrado acadêmico: (1) . , Integrantes: Ting Jiang - Coordenador / Busboom, J.R. - Integrante / Nelson, M.L. - Integrante.

Prêmios