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D B Griffin

Showing results (31-40 of 59) with videos related to

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Meat Science|November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loinsR D Smith, K L Nicholson, J D W Nicholson, et al.
Journal of Animal Science|January 29, 2002
Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising stylesB H Weatherly, D B Griffin, H K Johnson, et al.
Journal of Food Protection|April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological CharacteristicsC Vanderzant, M O Hanna, J G Ehlers, et al.
Journal of Animal Science|April 12, 2011
Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steersA N Haneklaus, J M Hodgen, R J Delmore, et al.
Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into baconR C Person, D R McKenna, D B Griffin, et al.
Meat Science|November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groupsM A Laster, R D Smith, K L Nicholson, et al.
Journal of Animal Science|June 1, 1993
National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributesC L Lorenzen, D S Hale, D B Griffin, et al.
Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materialsR C Person, D R McKenna, J W Ellebracht, et al.
Journal of Animal Science|July 25, 2000
National Beef Tenderness Survey-1998J C Brooks, J B Belew, D B Griffin, et al.
Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplaceL I Wright, J A Scanga, K E Belk, et al.
Pageof 6

Showing results (31-40 of 59) with videos related to

Sort By:
Pageof 6
Meat Science|November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loinsR D Smith, K L Nicholson, J D W Nicholson, et al.
Journal of Animal Science|January 29, 2002
Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising stylesB H Weatherly, D B Griffin, H K Johnson, et al.
Journal of Food Protection|April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological CharacteristicsC Vanderzant, M O Hanna, J G Ehlers, et al.
Journal of Animal Science|April 12, 2011
Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steersA N Haneklaus, J M Hodgen, R J Delmore, et al.
Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into baconR C Person, D R McKenna, D B Griffin, et al.
Meat Science|November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groupsM A Laster, R D Smith, K L Nicholson, et al.
Journal of Animal Science|June 1, 1993
National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributesC L Lorenzen, D S Hale, D B Griffin, et al.
Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materialsR C Person, D R McKenna, J W Ellebracht, et al.
Journal of Animal Science|July 25, 2000
National Beef Tenderness Survey-1998J C Brooks, J B Belew, D B Griffin, et al.
Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplaceL I Wright, J A Scanga, K E Belk, et al.
Pageof 6