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Consumer impressions of Tender Select beef

Journal of animal science, 2001-10, Vol.79 (10), p.2605

2001

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Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination

Journal of food protection, 2000-08, Vol.63 (8), p.1080-1086

2000

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Beef customer satisfaction: factors affecting consumer evaluations of clod steaks

Journal of animal science, 2002-02, Vol.80 (2), p.401

2002

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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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National Beef Tenderness Survey-1998

Journal of animal science, 2000-07, Vol.78 (7), p.1852

2000

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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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Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks

Journal of animal science, 2005-03, Vol.83 (3), p.662

2005

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Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation

Journal of animal science, 2005-12, Vol.83 (12), p.2869

2005

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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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Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants

Journal of food protection, 1999-02, Vol.62 (2), p.140-145

1999

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Incidence of Salmonella on beef carcasses relating to the U.S. meat and poultry inspection regulations

Journal of food protection, 1999-05, Vol.62 (5), p.467-473

1999

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Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat

Journal of food protection, 1996-07, Vol.59 (7), p.751-756

1996

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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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Extent of beef carcass contamination with Escherichia coli and probabilities of passing U.S. regulatory criteria

Journal of food protection, 1999-03, Vol.62 (3), p.234-238

1999

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Prevalence of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in two geographically distant commercial beef processing plants in the United States

Journal of food protection, 2004-02, Vol.67 (2), p.295-302

2004

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Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet

Journal of animal science, 1990-06, Vol.68 (6), p.1624

1990

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Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and Enterobacteriaceae on carcasses in a commercial beef processing plant

Journal of food protection, 2003-11, Vol.66 (11), p.2005-2009

2003

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Fecal prevalence of Escherichia coli O157, Salmonella, Listeria, and Bacteriophage Infecting E. coli O157:H7 in feedlot cattle in the Southern Plains region of the United States

Foodborne pathogens and disease, 2006-09, Vol.3 (3), p.234

2006

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Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses

Journal of animal science, 2001-03, Vol.79 (3), p.688

2001

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An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers

Journal of animal science, 1991-01, Vol.69 (1), p.171

1991

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Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water

Journal of food science, 1990-05, Vol.55 (3), p.625-628

1990

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Comparison of USDA quality grade with tendertec for the assessment of beef palatability

Journal of animal science, 1997-06, Vol.75 (6), p.1538

1997

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Physical and sensory characteristics of low fat ground beef patties

Journal of food science, 1993-05, Vol.58 (3), p.461-463

1993

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Predictors of beef tenderness: development and verification

Journal of food science, 1991-09, Vol.56 (5), p.1130-1135

1991

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Consumer impressions of Tender Select beef

Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks

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

National Beef Tenderness Survey-1998

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

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks

Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation

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

Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants

Incidence of Salmonella on beef carcasses relating to the U.S. meat and poultry inspection regulations

Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat

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

Extent of beef carcass contamination with Escherichia coli and probabilities of passing U.S. regulatory criteria

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in two geographically distant commercial beef processing plants in the United States

Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet

Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and Enterobacteriaceae on carcasses in a commercial beef processing plant

Fecal prevalence of Escherichia coli O157, Salmonella, Listeria, and Bacteriophage Infecting E. coli O157:H7 in feedlot cattle in the Southern Plains region of the United States

Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses

An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers

Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water

Comparison of USDA quality grade with tendertec for the assessment of beef palatability

Physical and sensory characteristics of low fat ground beef patties

Predictors of beef tenderness: development and verification

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