Jacob Tuell

Assistant Professor

Northwest Missouri State University

United States

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About

Jacob Tuell is an Assistant Professor at Northwest Missouri State University. His research focuses on meat quality, including the biochemical attributes and sensory scores related to beef and pork, post-harvest strategies for tenderness enhancement, and the effects of in utero heat stress on meat products. He has published several recent articles examining various aspects of meat processing and quality improvement strategies.

Articles (10)

Year:

2022

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2022

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2022

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2022

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2021

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2021

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2021

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2020

Year:

2020

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2020

Collaborators (3)

Yuan H. Brad Kim

UNITED STATES

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Junyoung Park

Gyeongsang National University

SOUTH KOREA

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Derico Setyabrata

University of Arkansas at Fayetteville

UNITED STATES

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Jacob Tuell

Research Interests

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Articles (10)

Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study

Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis

Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?

Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes

Impacts of in Utero Heat Stress on Carcass and Meat Quality Traits of Market Weight Gilts

Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties

Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiods

Effects of Photoperiod Regime on Meat Quality, Oxidative Stability, and Metabolites of Postmortem Broiler Fillet (M. Pectoralis major) Muscles

Collaborators (3)

Yuan H. Brad Kim

Junyoung Park

Derico Setyabrata

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