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Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

Meat science, 2005-08, Vol.70 (4), p.665-682

2005

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The chilling of carcasses

Meat science, 2005-07, Vol.70 (3), p.449-459

2005

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Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork

Meat science, 2021-02, Vol.172, p.108309-108309, Article 108309

2021

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Warner–Bratzler shear evaluations of 40 bovine muscles

Meat science, 2003-08, Vol.64 (4), p.507-512

2003

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Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts

Journal of animal science, 2016-06, Vol.94 (6), p.2603

2016

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Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Meat science, 2008-08, Vol.79 (4), p.631-639

2008

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National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

Journal of animal science, 2017-07, Vol.95 (7), p.2993-3002

2017

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Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Meat science, 2008-11, Vol.80 (3), p.795-804

2008

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Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle

Meat science, 2006-11, Vol.74 (3), p.546-556

2006

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Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

Meat science, 2009-11, Vol.83 (3), p.376-382

2009

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National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

Journal of animal science, 2017, Vol.95 (7), p.2993

2017

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National Beef Quality Audit-2005: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers

Journal of animal science, 2008-12, Vol.86 (12), p.3533

2008

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National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers

Journal of animal science, 2012-12, Vol.90 (13), p.5143

2012

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Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding Stages

Journal of food protection, 2018-04, Vol.81 (4), p.549-553

2018

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Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively

Meat science, 2014-05, Vol.97 (1), p.21-26

2014

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Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness

Meat science, 2011-10, Vol.89 (2), p.228-232

2011

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Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses

Meat science, 2006-07, Vol.73 (3), p.475-483

2006

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Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions

Food chemistry, 2009-07, Vol.115 (1), p.272-278

2009

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Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres

Meat science, 2009-06, Vol.82 (2), p.234-240

2009

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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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Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces

Meat science, 2005-03, Vol.69 (3), p.401-407

2005

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Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round

Meat science, 2015-12, Vol.110, p.236-244

2015

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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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National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments

Journal of animal science, 2017-07, Vol.95 (7), p.3003-3011

2017

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Effect of ractopamine–HCl supplementation for 28 days on carcass characteristics, muscle fiber morphometrics, and whole muscle yields of six distinct muscles of the loin and round

Meat science, 2010-07, Vol.85 (3), p.379-384

2010

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Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

The chilling of carcasses

Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork

Warner–Bratzler shear evaluations of 40 bovine muscles

Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle

Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

National Beef Quality Audit-2005: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers

National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers

Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding Stages

Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively

Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness

Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses

Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions

Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres

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

Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces

Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round

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

National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments

Effect of ractopamine–HCl supplementation for 28 days on carcass characteristics, muscle fiber morphometrics, and whole muscle yields of six distinct muscles of the loin and round

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