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Journal of Animal Science|August 1, 1994
Calcium chloride concentration, injection time, and aging period effects on tenderness, sensory, and retail color attributes of loin steaks from mature cowsJ J Diles, M F Miller, B L Owen
Meat Science|November 9, 2011
Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristicsB L Owen, J L Montgomery, C B Ramsey, et al.
Meat Science|November 9, 2011
Implant and biological type effects on beef carcass characteristicsC R Kerth, M F Miller, B L Owen, et al.
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