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B E Baird

Showing results (1-10 of 9) with videos related to

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Meat Science|November 9, 2011
The chilling of carcassesJ W Savell, S L Mueller, B E Baird
Meat Science|November 9, 2011
Beef hide antimicrobial interventions as a means of reducing bacterial contaminationB E Baird, L M Lucia, G R Acuff, et al.
Meat Science|November 9, 2011
Physical, chemical, and histological characteristics of 18 lamb musclesT E Tschirhart-Hoelscher, B E Baird, D A King, et al.
Meat Science|November 9, 2011
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatmentsS L Mueller, D A King, B E Baird, et al.
Meat Science|November 9, 2011
Biochemical and physical factors affecting discoloration characteristics of 19 bovine musclesD R McKenna, P D Mies, B E Baird, et al.
Meat Science|November 9, 2011
Retail cutting characteristics for US Choice and US Select beef subprimalsK L Voges, K D Pfeiffer, B E Baird, et al.
Meat Science|November 9, 2011
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crossesG D Stolowski, B E Baird, R K Miller, et al.
Meat Science|November 9, 2011
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattleD A King, C E Schuehle Pfeiffer, R D Randel, et al.
Meat Science|November 9, 2011
National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishmentsK L Voges, C L Mason, J C Brooks, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
The chilling of carcassesJ W Savell, S L Mueller, B E Baird
Meat Science|November 9, 2011
Beef hide antimicrobial interventions as a means of reducing bacterial contaminationB E Baird, L M Lucia, G R Acuff, et al.
Meat Science|November 9, 2011
Physical, chemical, and histological characteristics of 18 lamb musclesT E Tschirhart-Hoelscher, B E Baird, D A King, et al.
Meat Science|November 9, 2011
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatmentsS L Mueller, D A King, B E Baird, et al.
Meat Science|November 9, 2011
Biochemical and physical factors affecting discoloration characteristics of 19 bovine musclesD R McKenna, P D Mies, B E Baird, et al.
Meat Science|November 9, 2011
Retail cutting characteristics for US Choice and US Select beef subprimalsK L Voges, K D Pfeiffer, B E Baird, et al.
Meat Science|November 9, 2011
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crossesG D Stolowski, B E Baird, R K Miller, et al.
Meat Science|November 9, 2011
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattleD A King, C E Schuehle Pfeiffer, R D Randel, et al.
Meat Science|November 9, 2011
National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishmentsK L Voges, C L Mason, J C Brooks, et al.
Pageof 1