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Journal of Animal Science|September 4, 2008
National Meat Case Study 2004: Fresh product types and allocation of retail spaceA L Reicks, J C Brooks, J M Kelly, et al.Journal of Food Protection|October 17, 2009
Validation of a lactic acid- and citric acid-based antimicrobial product for the reduction of Escherichia coli O157: H7 and Salmonella on beef tips and whole chicken carcassesA M Laury, M V Alvarado, G Nace, et al.Journal of Food Protection|October 12, 2013
Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditionsC C Chancey, J C Brooks, J N Martin, et al.Journal of Food Protection|March 11, 2008
Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packagesJ C Brooks, M Alvarado, T P Stephens, et al.Journal of Animal Science|October 5, 2001
Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane geneC R Kerth, M A Carr, C B Ramsey, et al.Meat Science|June 25, 2013
Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beefJ N Martin, J C Brooks, T A Brooks, et al.Journal of Animal Science|June 1, 2014
Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for fourteen or twenty-one days postmortemA J Garmyn, J C Brooks, J M Hodgen, et al.Meat Science|December 3, 2014
Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four musclesJ F Legako, J C Brooks, T G O'Quinn, et al.Journal of Animal Science|December 18, 2003
Effects of growth implants on consumer perceptions of meat tenderness in beef steersB L Barham, J C Brooks, J R Blanton, et al.Journal of Animal Science|September 25, 2018
Palatability of beef chuck, loin, and round muscles from three USDA quality gradesKara M Nyquist, Travis G O'Quinn, Lindsey N Drey, et al.Pageof 13