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Meat Science|November 8, 2011
Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feedF K McKeith, J W Savell, G C Smith, et al.Meat Science|November 9, 2011
The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chopsM S Brewer, J Jensen, A A Sosnicki, et al.Journal of Animal Science|August 1, 1989
Effect of testosterone propionate on performance and carcass characteristics of heifers and cowsD B Faulkner, F K McKeith, L L Berger, et al.Journal of Animal Science|May 16, 2006
Growth and body composition of dairy calves fed milk replacers containing different amounts of protein at two feeding ratesK S Bartlett, F K McKeith, M J VandeHaar, et al.Meat Science|November 9, 2011
Effect of vitamin E, low dose irradiation, and display time on the quality of porkS Ohene-Adjei, T Bertol, Y Hyun, et al.Meat Science|November 8, 2011
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bullsJ W Savell, F K McKeith, C E Murphey, et al.Journal of Animal Science|November 1, 1996
Comparison of transverse and longitudinal real-time ultrasound scans for prediction of lean cut yields and fat-free lean content in live pigsF Cisneros, M Ellis, K D Miller, et al.Journal of Animal Science|February 1, 1991
Relationship between marbling group and major muscle contribution to beef carcass massS A Brackebusch, T R Carr, F K McKeith, et al.Meat Science|November 9, 2011
Consumer attitudes towards beef and acceptability of enhanced beefK Robbins, J Jensen, K J Ryan, et al.Meat Science|November 9, 2011
Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaksK Robbins, J Jensen, K J Ryan, et al.Pageof 14