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Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods

Journal of animal science, 2011-04, Vol.89 (4), p.1173

2011

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National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

Meat science, 2007-11, Vol.77 (3), p.357-364

2007

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Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking

Meat science, 2010-08, Vol.85 (4), p.792-794

2010

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Enhanced efficiency of a capillary-based biosensor over an optical fiber biosensor for detecting calpastatin

Biosensors & bioelectronics, 2008-06, Vol.23 (11), p.1674-1679

2008

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Pork loin color relative to sensory and instrumental tenderness and consumer acceptance

Meat science, 2003-10, Vol.65 (2), p.927-933

2003

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Correlation between a novel calpastatin biosensor and traditional calpastatin assay techniques

Biosensors & bioelectronics, 2008-05, Vol.23 (10), p.1429-1434

2008

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Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values

Journal of animal science, 2003-01, Vol.81 (1), p.143

2003

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Conjugated linoleic acid content of beef differs by feeding regime and muscle

Meat science, 2007, Vol.75 (1), p.159-167

2007

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Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings

Journal of animal science, 1998-04, Vol.76 (4), p.1027

1998

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Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak

Journal of animal science, 1999-03, Vol.77 (3), p.637

1999

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National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments

Journal of animal science, 2013-02, Vol.91 (2), p.1005

2013

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RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef

Journal of animal science, 2016-10, Vol.94 (10), p.4457

2016

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Beef muscle isolation has no detrimental effect on premium ground beef programs

Meat science, 2015-08, Vol.106, p.50-54

2015

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National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments

Meat science, 2009-02, Vol.81 (2), p.335-343

2009

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Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA

Meat science, 2004-02, Vol.66 (2), p.399-406

2004

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Prediction of color and pH measurement throughout boneless center-cut pork loins

Meat science, 2004-02, Vol.66 (2), p.273-278

2004

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Optimizing beef chuck flavor and texture through cookery methods

Journal of food science, 2004-05, Vol.69 (4), p.SNQ174-SNQ180

2004

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Tenderness assessments of top loin steaks from retail markets in four U.S. cities

Journal of animal science, 2015-10, Vol.93 (10), p.4610

2015

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Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff

Journal of food science, 2002-10, Vol.67 (8), p.3190-3193

2002

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Protein kinetics in callipyge lambs

Journal of animal science, 2000-01, Vol.78 (1), p.78

2000

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Combining two proven mechanical tenderness measurements in one steak

Journal of animal science, 2013-09, Vol.91 (9), p.4521

2013

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Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak

Journal of animal science, 1999-03, Vol.77 (3), p.645

1999

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Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak

Journal of animal science, 1999-03, Vol.77 (3), p.653

1999

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National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes

Journal of animal science, 1993-06, Vol.71 (6), p.1495

1993

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Influence of wholesale lamb marketing options and merchandising styles on retail yield and fabrication time

Journal of animal science, 1997-01, Vol.75 (1), p.1

1997

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Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods

National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking

Enhanced efficiency of a capillary-based biosensor over an optical fiber biosensor for detecting calpastatin

Pork loin color relative to sensory and instrumental tenderness and consumer acceptance

Correlation between a novel calpastatin biosensor and traditional calpastatin assay techniques

Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values

Conjugated linoleic acid content of beef differs by feeding regime and muscle

Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings

Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak

National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments

RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef

Beef muscle isolation has no detrimental effect on premium ground beef programs

National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments

Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA

Prediction of color and pH measurement throughout boneless center-cut pork loins

Optimizing beef chuck flavor and texture through cookery methods

Tenderness assessments of top loin steaks from retail markets in four U.S. cities

Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff

Protein kinetics in callipyge lambs

Combining two proven mechanical tenderness measurements in one steak

Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak

Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak

National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes

Influence of wholesale lamb marketing options and merchandising styles on retail yield and fabrication time

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