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Journal of Animal Science|June 1, 1996
Fatty acid composition of subcutaneous adipose tissue from male calves at different stages of growthN O Huerta-Leidenz, H R Cross, J W Savell, et al.Meat Science|November 9, 2011
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmingsJ W Ellebracht, D A King, A Castillo, et al.Journal of Animal Science|April 1, 1997
Live animal performance, carcass traits, and meat palatability of calf- and yearling-fed cloned steersJ J Harris, D K Lunt, S B Smith, et al.Journal of Food Protection|April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory CharacteristicsD M Stiffler, J W Savell, D B Griffin, et al.Meat Science|November 8, 2011
Predicting cutability of pork carcasses and hams using the Hennessy and Chong Fat Depth IndicatorJ A Kutsky, J W Savell, D D Johnson, et al.Journal of Animal Science|July 1, 1995
Response to dietary fat and cholesterol in young adult boars genetically selected for high or low plasma cholesterolC D Lu, W G Pond, H J Mersmann, et al.Journal of Food Protection|May 5, 2019
Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of BeefZ R Dixon, G R Acuff, L M Lucia, et al.Meat Science|November 8, 2011
USDA yield grades and various carcass traits as predictors of carcass compositionD K Lunt, G C Smith, J W Savell, et al.Journal of the American Dietetic Association|November 1, 1992
Development and preparation of lean meat productsL S Papadopoulos, S C Nowak, R K Miller, et al.Journal of Food Protection|March 8, 2018
Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding StagesA D Belk, A N Arnold, J E Sawyer, et al.Pageof 21