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Meat Science|November 9, 2011
Carcass merit between and among family groups of Bos indicus crossbred steers and heifersD A King, W W Morgan, R K Miller, et al.Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into baconR C Person, D R McKenna, D B Griffin, et al.Meat Science|November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groupsM A Laster, R D Smith, K L Nicholson, et al.Journal of Food Protection|October 19, 2011
Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat productsA N Haneklaus, K B Harris, M P Cuervo, et al.Journal of Animal Science|May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top round steakT R Neely, C L Lorenzen, R K Miller, et al.Journal of Animal Science|February 25, 2003
Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force valuesC L Lorenzen, R K Miller, J F Taylors, et al.Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materialsR C Person, D R McKenna, J W Ellebracht, et al.Journal of Animal Science|May 1, 1995
Lipogenic activity of intramuscular and subcutaneous adipose tissues from steers produced by different generations of angus siresS G May, N S Burney, J J Wilson, et al.Journal of Animal Science|May 15, 1998
Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratingsT R Neely, C L Lorenzen, R K Miller, et al.Journal of Animal Science|June 1, 1993
National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributesC L Lorenzen, D S Hale, D B Griffin, et al.Pageof 21