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Journal of Food Science|November 13, 2007
Quality changes in beef gluteus medius, infraspinatus, psoas major, rectus femoris, and teres major enhanced prior to agingA J Stetzer, E Tucker, F K McKeith, et al.Meat Science|November 8, 2011
Comparison of M. longissimus dorsi pigment concentration from implanted and control Angus and Limousin bulls and steersD L Devol, W Vanderwert, P J Bechtel, et al.Meat Science|January 18, 2011
The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaksS F Holmer, B J McFarlane, F K McKeith, et al.Journal of Animal Science|July 1, 1986
Influence of zeranol implants and electrical stimulation on the palatability traits of five muscles in Angus and Limousin bulls and steersW Vanderwert, F K McKeith, P J Bechtel, et al.Meat Science|November 9, 2011
Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thicknessS F Holmer, L W Kutzler, F K McKeith, et al.Journal of Animal Science|June 2, 2000
Effect of dietary lysine level and environmental temperature during the finishing phase on the intramuscular fat content of porkD P Witte, M Ellis, F K McKeith, et al.Journal of Animal Science|June 16, 2005
Effect of feed withdrawal and handling intensity on longissimus muscle glycolytic potential and blood measurements in slaughter weight pigsT M Bertol, M Ellis, M J Ritter, et al.Meat Science|November 9, 2011
Effect of level, source, and time of feeding prior to slaughter of supplementary dietary magnesium on pork qualityD N Hamilton, M Ellis, F K McKeith, et al.Journal of Animal Science|December 1, 1993
Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire x Meishan, Meishan x Yorkshire, Fengjing x Yorkshire, and Minzhu x Yorkshire pigsY H Lan, F K McKeith, J Novakofski, et al.Journal of Animal Science|October 22, 1998
Pork carcass composition: II. Use of indicator cuts for predicting carcass compositionK Swensen, M Ellis, M S Brewer, et al.Pageof 14