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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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Warner–Bratzler shear evaluations of 40 bovine muscles

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

2003

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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, Vol.95 (7), p.2993

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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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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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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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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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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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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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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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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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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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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National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers

Journal of animal science, 2002-05, Vol.80 (5), p.1212-1222

2002

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Consumer evaluation of beef of known categories of tenderness

Journal of animal science, 1997-06, Vol.75 (6), p.1521

1997

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Perimysium thickness as an indicator of beef tenderness

Meat science, 2004-06, Vol.67 (2), p.329-334

2004

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Physical, chemical, and histological characteristics of 18 lamb muscles

Meat science, 2006-05, Vol.73 (1), p.48-54

2006

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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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Beef customer satisfaction: factors affecting consumer evaluations of clod steaks

Journal of animal science, 2002-02, Vol.80 (2), p.401-408

2002

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Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings

Meat science, 2005-05, Vol.70 (1), p.197-203

2005

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Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

Meat science, 2005-05, Vol.70 (1), p.121-131

2005

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Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

The chilling of carcasses

Warner–Bratzler shear evaluations of 40 bovine muscles

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

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

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

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

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

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

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

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

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

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

National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers

Consumer evaluation of beef of known categories of tenderness

Perimysium thickness as an indicator of beef tenderness

Physical, chemical, and histological characteristics of 18 lamb muscles

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

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks

Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings

Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

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