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Meat Science|November 9, 2011
Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and AustraliaH N Zerby, K E Belk, J K Ahola, et al.Meat Science|April 9, 2010
Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swineS M Crawford, S J Moeller, H N Zerby, et al.Journal of Animal Science|September 7, 2012
Prepartum dietary energy source fed to beef cows: II. Effects on progeny postnatal growth, glucose tolerance, and carcass compositionA E Radunz, F L Fluharty, A E Relling, et al.Meat Science|April 27, 2010
Effect of visual marbling on sensory properties and quality traits of pork loinS Cannata, T E Engle, S J Moeller, et al.Meat Science|April 9, 2010
Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperatureS J Moeller, R K Miller, T L Aldredge, et al.Meat Science|April 9, 2010
Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperatureS J Moeller, R K Miller, K K Edwards, et al.Pageof 4