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C R Calkins

Showing results (1-10 of 55) with videos related to

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Meat Science|November 9, 2011
A fresh look at meat flavorC R Calkins, J M Hodgen
Journal of Animal Science|January 15, 2008
Enhancement of beef chuck and loin muscles with ammonium hydroxide and saltA E Hamling, C R Calkins
Meat Science|November 9, 2011
The influence of cooking rate and holding time on beef chuck and round flavorJ M James, C R Calkins
Meat Science|April 27, 2010
Application of exogenous enzymes to beef muscle of high and low-connective tissueG A Sullivan, C R Calkins
Journal of Animal Science|May 2, 2003
Prerigor injection using glycolytic inhibitors in low-quality beef musclesN C Jerez, C R Calkins, J Velazco
Journal of Animal Science|June 10, 2008
Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning techniqueB E Jenschke, B J Swedberg, C R Calkins
Journal of Animal Science|February 1, 1995
The effects of orientation and storage time on the prediction of beef rib composition using electromagnetic scanningB L Gwartney, N L Meseck, C R Calkins
Journal of Animal Science|January 22, 2008
Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and saltA E Hamling, B E Jenschke, C R Calkins
Journal of Animal Science|January 15, 2008
Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxideA E Hamling, B E Jenschke, C R Calkins
Journal of Animal Science|September 15, 2006
Flavor relationships among muscles from the beef chuck and roundJ L Meisinger, J M James, C R Calkins
Pageof 6

Showing results (1-10 of 55) with videos related to

Sort By:
Pageof 6
Meat Science|November 9, 2011
A fresh look at meat flavorC R Calkins, J M Hodgen
Journal of Animal Science|January 15, 2008
Enhancement of beef chuck and loin muscles with ammonium hydroxide and saltA E Hamling, C R Calkins
Meat Science|November 9, 2011
The influence of cooking rate and holding time on beef chuck and round flavorJ M James, C R Calkins
Meat Science|April 27, 2010
Application of exogenous enzymes to beef muscle of high and low-connective tissueG A Sullivan, C R Calkins
Journal of Animal Science|May 2, 2003
Prerigor injection using glycolytic inhibitors in low-quality beef musclesN C Jerez, C R Calkins, J Velazco
Journal of Animal Science|June 10, 2008
Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning techniqueB E Jenschke, B J Swedberg, C R Calkins
Journal of Animal Science|February 1, 1995
The effects of orientation and storage time on the prediction of beef rib composition using electromagnetic scanningB L Gwartney, N L Meseck, C R Calkins
Journal of Animal Science|January 22, 2008
Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and saltA E Hamling, B E Jenschke, C R Calkins
Journal of Animal Science|January 15, 2008
Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxideA E Hamling, B E Jenschke, C R Calkins
Journal of Animal Science|September 15, 2006
Flavor relationships among muscles from the beef chuck and roundJ L Meisinger, J M James, C R Calkins
Pageof 6