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Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157

Journal of food protection, 2024-05, Vol.87 (5), p.100252-100252, Article 100252

2024

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Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs

Journal of animal science, 2023-01, Vol.101

2023

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Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

Metabolites, 2022-05, Vol.12 (6), p.472

2022

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Effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation

Meat and muscle biology, 2021-12, Vol.5 (1)

2021

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Meat Quality Research Priorities: Outcomes From a Technical Summit

Meat and muscle biology, 2024-07, Vol.8 (1)

2024

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Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

Meat and muscle biology, 2021-05, Vol.5 (1)

2021

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Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness

Meat and muscle biology, 2020-11, Vol.4 (1)

2020

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Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Meat and muscle biology, 2022-02, Vol.6 (1)

2022

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Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

Meat and muscle biology, 2020-11, Vol.4 (1)

2020

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64 Effects of alternative finishing methods on performance and carcass quality of beef feeder steers

Journal of animal science, 2024-09, Vol.102 (Supplement_3), p.302-303

2024

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Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties

Journal of animal science, 2021-05, Vol.99 (Supplement_2), p.47-47

2021

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The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development

Meat and muscle biology, 2019-08, Vol.3 (1)

2019

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25 Cooking method and muscle type impact volatile compound development in beef steaks

Journal of animal science, 2020-11, Vol.98 (Supplement_2), p.22-23

2020

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Cooking method and muscle type impact volatile compound development in beef steaks

Journal of animal science, 2020-11, Vol.98, p.22-23

2020

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272 High oxygen packaging is detrimental to beef flavor and tenderness

Journal of animal science, 2019-12, Vol.97 (Supplement_3), p.103-103

2019

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79 Cooking method and beef flavor: a multivariate approach

Journal of animal science, 2019-07, Vol.97 (Supplement_1), p.27-27

2019

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Cooking method and beef flavor: a multivariate approach

Journal of animal science, 2019-07, Vol.97, p.27-27

2019

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29 Impact of Extended Feeding Duration on Trained Panel Analysis of Locally Grown Beef

Journal of animal science, 2023-05, Vol.101 (Supplement_1), p.26-27

2023

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Marbling Texture’s Effects on Beef Palatability

Meat and muscle biology, 2018-05, Vol.2 (1)

2018

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Muscle Source Influences Ground Beef Quality

Meat and muscle biology, 2024-07, Vol.8 (1)

2024

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NATIONAL ASPIRATIONS AT THE UNIVERSITY OF ARKANSAS

National Provisioner, 2023-10, Vol.237 (10), p.1-1

Vierck, Kelly R

2023

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Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics

Meat and muscle biology, 2018-03, Vol.2 (1), p.75-82

2018

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ADDING VALUE TO CULL-COW BEEF THROUGH DRY-AGING

National Provisioner, 2022-09, Vol.236 (9), p.20-20

2022

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NATIONAL ASPIRATIONS AT THE UNIVERSITY OF ARKANSAS: THE MEAT SCIENCE DEPARTMENT HAS BEEN REBUILDING PROGRAMS AND REVITALIZING ITS CURRICULUM

The National provisioner, 2023-10, Vol.237 (10)

Vierck, Kelly R

2023

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Age-related differences in conditioned pain modulation of sensitizing and desensitizing trends during response dependent stimulation

Behavioural brain research, 2015-08, Vol.289, p.61-68

2015

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Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157

Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs

Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

Effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation

Meat Quality Research Priorities: Outcomes From a Technical Summit

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

64 Effects of alternative finishing methods on performance and carcass quality of beef feeder steers

Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties

The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development

25 Cooking method and muscle type impact volatile compound development in beef steaks

Cooking method and muscle type impact volatile compound development in beef steaks

272 High oxygen packaging is detrimental to beef flavor and tenderness

79 Cooking method and beef flavor: a multivariate approach

Cooking method and beef flavor: a multivariate approach

29 Impact of Extended Feeding Duration on Trained Panel Analysis of Locally Grown Beef

Marbling Texture’s Effects on Beef Palatability

Muscle Source Influences Ground Beef Quality

NATIONAL ASPIRATIONS AT THE UNIVERSITY OF ARKANSAS

Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics

ADDING VALUE TO CULL-COW BEEF THROUGH DRY-AGING

NATIONAL ASPIRATIONS AT THE UNIVERSITY OF ARKANSAS: THE MEAT SCIENCE DEPARTMENT HAS BEEN REBUILDING PROGRAMS AND REVITALIZING ITS CURRICULUM

Age-related differences in conditioned pain modulation of sensitizing and desensitizing trends during response dependent stimulation

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