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C R Calkins

Showing results (41-50 of 55) with videos related to

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Journal of Animal Science|November 1, 1994
Electromagnetic scanning of beef quarters to predict carcass and primal lean contentB L Gwartney, C R Calkins, R S Lin, et al.
Meat Science|April 27, 2010
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cookingC L Lorenzen, C R Calkins, M D Green, et al.
Meat Science|October 23, 2017
Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profileA S de Mello, B E Jenschke, L S Senaratne, et al.
Journal of Animal Science|April 6, 2017
Impact of feeding de-oiled wet distillers grains plus solubles on beef shelf lifeK I Domenech-Pérez, C R Calkins, M D Chao, et al.
Journal of Animal Science|August 4, 2012
Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solublesA S Mello, C R Calkins, B E Jenschke, et al.
Meat Science|July 27, 2020
Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail displayM L Henriott, N J Herrera, F A Ribeiro, et al.
Journal of Animal Science|January 15, 2008
Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughageB E Jenschke, J R Benton, C R Calkins, et al.
Meat Science|November 9, 2011
Muscle fiber and fatty acid profiles of Mertolenga-PDO meatP Costa, L C Roseiro, R J B Bessa, et al.
Journal of Animal Science|July 24, 2007
Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beefB E Jenschke, J M Hodgen, J L Meisinger, et al.
Journal of Animal Science|March 19, 2011
Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peasK H Jenkins, J T Vasconcelos, J B Hinkle, et al.
Pageof 6

Showing results (41-50 of 55) with videos related to

Sort By:
Pageof 6
Journal of Animal Science|November 1, 1994
Electromagnetic scanning of beef quarters to predict carcass and primal lean contentB L Gwartney, C R Calkins, R S Lin, et al.
Meat Science|April 27, 2010
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cookingC L Lorenzen, C R Calkins, M D Green, et al.
Meat Science|October 23, 2017
Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profileA S de Mello, B E Jenschke, L S Senaratne, et al.
Journal of Animal Science|April 6, 2017
Impact of feeding de-oiled wet distillers grains plus solubles on beef shelf lifeK I Domenech-Pérez, C R Calkins, M D Chao, et al.
Journal of Animal Science|August 4, 2012
Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solublesA S Mello, C R Calkins, B E Jenschke, et al.
Meat Science|July 27, 2020
Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail displayM L Henriott, N J Herrera, F A Ribeiro, et al.
Journal of Animal Science|January 15, 2008
Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughageB E Jenschke, J R Benton, C R Calkins, et al.
Meat Science|November 9, 2011
Muscle fiber and fatty acid profiles of Mertolenga-PDO meatP Costa, L C Roseiro, R J B Bessa, et al.
Journal of Animal Science|July 24, 2007
Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beefB E Jenschke, J M Hodgen, J L Meisinger, et al.
Journal of Animal Science|March 19, 2011
Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peasK H Jenkins, J T Vasconcelos, J B Hinkle, et al.
Pageof 6