I. L. Larsen YOU? Author Swipe

Last 10y

Calcium starvation leads to strain-specific gene regulation of lipid and carotenoid production in <i>Mucor circinelloides</i> Open

Helle Tessand Baalsrud, Dana Byrtusová, Thu‐Hien To, I. L. Larsen, Veronica Aarvik Bøe , et al. · 2025

Fungi are pivotal in transitioning to a bio-based, circular economy due to their ability to transform organic material into valuable products such as organic acids, enzymes, and drugs. Mucor circinelloides is a model organism for studying …

Effects of Target Protium Content on SteadyState Isotope Rebalancing and Protium Removal Distillation Column Operation Open

Alex Somers, Collin Malone, Holly B. Flynn, Isobel Rowell, I. L. Larsen · 2025

• SRNL Fusion Fuel Cycle Research • SRNL Fuel Cycle Tritium Inventory Optimization Approaches • RHINO/Aspen • CODFISH • Direct Internal Recycling • IFE Fuel Cycle Overview • Direct Internal Recycling Applied to IFE • CODFISH Isotope Rebala…

Calcium starvation leads to strain-specific gene regulation of lipid and carotenoid production in <i>Mucor Circinelloides</i> Open

Helle Tessand Baalsrud, Dana Byrtusová, Thu‐Hien To, I. L. Larsen, Veronica Aarvik Bøe , et al. · 2025

A bstract Fungi are pivotal in transitioning to a bio-based, circular economy due to their ability to transform organic material into valuable products such as organic acids, enzymes, and drugs. Mucor circinelloides is a model organism for…

Biochemical assessment of herbicide residues in red wines and their influence on volatile composition Open

Erik C. Jensen, I. L. Larsen, Henrik J. Andersen · 2025

A Comparison of Fresh Pork Colour Measurements by Using Four Commercial Handheld Devices Open

Xinyi Wei, Stephanie Lam, B. M. Bohrer, B. Uttaro, Ó. López-Campos , et al. · 2021

The objective of this study was to evaluate the performance of different low-cost instruments to measure pork colour in comparison to Minolta spectrophotometers and industry subjective standards. Canadian pork colour standards and commerci…

Carcass and Primal Composition Predictions Using Camera Vision Systems (CVS) and Dual-Energy X-ray Absorptiometry (DXA) Technologies on Mature Cows Open

José Segura, J.L. Aalhus, N. Prieto, I. L. Larsen, M. Juárez , et al. · 2021

This study determined the potential of computer vision systems, namely the whole-side carcass camera (HCC) compared to the rib-eye camera (CCC) and dual energy X-ray absorptiometry (DXA) technology to predict primal and carcass composition…

Identification of Marbling Gene Loci in Commercial Pigs in Canadian Herds Open

William Jon Meadus, Pascale Duff, Jordan C. Roberts, Jennifer L. Zantinge, I. L. Larsen , et al. · 2018

We examined the amount of marbling and tested the genome of boars from 5 breeds of Duroc, Iberian, Lacombe, Berkshire and Pietrian that were commercially available for a swine herd in Canada. The marbling was ranked according to the amount…

Exploration of methods for lamb carcass yield estimation in Canada Open

M. Juárez, Ó. López-Campos, Jordan C. Roberts, N. Prieto, I. L. Larsen , et al. · 2018

Different approaches were evaluated to improve the accuracy of carcass yield predictions of Canadian lamb carcasses using manually obtained measurements and dual-energy X-ray absorptiometry (DEXA). Several linear carcass measurements were …

Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack Open

M. Juárez, A. Horcada, N. Prieto, Jordan C. Roberts, M. E. R. Dugan , et al. · 2017

Lamb racks from commercial carcasses were scanned using near-infrared spectroscopy. The prediction accuracies (R 2 ) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94. When predicted values were used t…

Tenderness and sensory attributes of 11 muscles from carcasses within the Canadian cull cow grades Open

Jordan C. Roberts, Argenis Rodas‐González, M. Juárez, Ó. López-Campos, I. L. Larsen , et al. · 2017

The eating quality and shear force of meat from mature beef carcasses graded within the Canadian grading system were compared with youthful carcasses. Eleven muscles were obtained from mature-graded carcasses with >50% ossification (D1, D2…

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties Open

Jordan C. Roberts, Argenis Rodas‐González, J. K. Galbraith, M. E. R. Dugan, I. L. Larsen , et al. · 2017

Bison meat is prone to rapid discoloration under traditional aerobic retail packaging conditions. The aim of this study was to determine if the color stability of bison steaks and burger patties could be improved through packaging meat wit…

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay Open

N. Prieto, M. E. R. Dugan, I. L. Larsen, Payam Vahmani, J.L. Aalhus · 2017

This study was undertaken to evaluate the eating quality of longissimus thoracis steaks and hamburgers (80/20 gluteus medius to perirenal fat) with enhanced profiles of potentially healthy fatty acids. The profile of health favorable fatty…

Muscle profiling of retail characteristics within the Canadian cull cow grades Open

Jordan C. Roberts, Argenis Rodas‐González, M. Juárez, Ó. López-Campos, I. L. Larsen , et al. · 2017

Composition, drip loss, objective colour, and measures of colour stability during 3 d of retail display were benchmarked for 11 muscles obtained from youthful beef and cow carcasses (n = 120). Traits were compared between the muscles from …

Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada Open

Karola R. Wendler, Francis M. Nattress, Jordan C. Roberts, I. L. Larsen, J.L. Aalhus · 2017

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as ma…

Dual Energy X-Ray Absorptiometry as a Rapid and Non-Destructive Method for Determination of Lean, Fat and Bone Content in Livestock Open

Ó. López-Campos, M. Juárez, I. L. Larsen, N. Prieto, Jordan C. Roberts , et al. · 2017

ObjectivesTo implement dual energy X-ray absorptiometry (DXA) as a platform technology, calibrations and development of robust equations to attain precision and accuracy are required before using for routine predictions of carcass yields i…

Using Dual Energy X-Ray Absorptiometry (DXA) For A Rapid, Non-Invasive Carcass Fat and Lean Prediction in Beef Open

Ó. López-Campos, I. L. Larsen, N. Prieto, M. Juárez, M. E. R. Dugan , et al. · 2017

ObjectivesThe objective of this study was to evaluate the potential use of the dual energy X-ray absorptiometry (DXA) for estimating total lean, fat and bone content of beef carcasses and main primal cuts.Materials and MethodsTo represent …

Evaluation of Total Lean and Saleable Meat Yield Prediction Equations and Dual Energy X-Ray Absorptiometry for a Rapid, Non-Invasive Yield Prediction in Beef Open

Ó. López-Campos, I. L. Larsen, N. Prieto, M. Juárez, M. E. R. Dugan , et al. · 2017

ObjectivesThe objective of this study was to evaluate the beef yield equations currently used in North America and the potential use of the Dual energy X-ray absorptiometry (DXA) technology to predict either total or saleable yield of beef…

Using Dual Energy X-Ray Absorptiometry (DXA) For A Rapid, Non-Invasive Carcass Fat and Lean Prediction in Beef Open

Ó. López-Campos, I. L. Larsen, N. Prieto, M. Juárez, M. E. R. Dugan , et al. · 2017

Dual Energy X-Ray Absorptiometry as a Rapid and Non-Destructive Method for Determination of Lean, Fat and Bone Content in Livestock Open

Ó. López-Campos, M. Juárez, I. L. Larsen, N. Prieto, Jordan C. Roberts , et al. · 2017

Evaluation of Total Lean and Saleable Meat Yield Prediction Equations and Dual Energy X-Ray Absorptiometry for a Rapid, Non-Invasive Yield Prediction in Beef Open

Ó. López-Campos, I. L. Larsen, N. Prieto, M. Juárez, M. E. R. Dugan , et al. · 2017

Tenderness and Sensory Attributes of Eleven Muscles from Carcasses within the Canadian Cull Cow Grades Open

Jordan C. Roberts, Argenis Rodas, M. Juárez, Ó. López-Campos, I. L. Larsen , et al. · 2017

ObjectivesThe objective of this research was to benchmark palatability attributes for muscles from carcasses assigned grades within the Canadian grading standards for cows compared to youthful carcasses.Materials and MethodsEleven muscles …

Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef Open

J. K. Galbraith, J. L. Aalhus, M. Juárez, M.E.R. Dugan, I. L. Larsen , et al. · 2016

Commercial bison meat has been found to discolour more rapidly than beef in retail display. The influence of fat content, fat composition and vitamin E on the colour stability of commercially produced bison and beef were examined. Long…

View article: Relative contribution of electrical stimulation to beef tenderness compared to other production factors

Relative contribution of electrical stimulation to beef tenderness compared to other production factors Open

M. Juárez, J. A. Basarab, V. S. Baron, M. Valera, Ó. López-Campos , et al. · 2016

Aging explained >45% of the variability in beef tenderness, whereas electrical stimulation explained >12%. The effect of electrical stimulation was significant for calf-fed steers up to 27 d of aging. However, this effect did not persist b…

View article: Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties Open

C. Ding, Argenis Rodas‐González, Ó. López-Campos, J. K. Galbraith, M. Juárez , et al. · 2016

As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES pre…

View article: Determination of optimum oven cooking procedures for lean beef products

Determination of optimum oven cooking procedures for lean beef products Open

Argenis Rodas‐González, I. L. Larsen, B. Uttaro, M. Juárez, Joyce Parslow , et al. · 2015

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus ( SM ) and longissimus lumborum ( LL ) muscles were evalua…