Showing results (11-20 of 207) with videos related to
Sort By:
Pageof 21
Meat Science|November 9, 2011
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tendernessS D Shackelford, M Koohmaraie, J W SavellMeat Science|November 9, 2011
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heatB K Kolle, D R McKenna, J W SavellMeat Science|November 9, 2011
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotypeK J Goodson, R K Miller, J W SavellMeat Science|November 8, 2011
Electrical stimulation of ante-mortem stressed beefT R Dutson, J W Savell, G C SmithMeat Science|November 9, 2011
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force valuesD R McKenna, D A King, J W SavellMeat Science|November 9, 2011
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattleD A King, C E Schuehle Pfeiffer, R D Randel, et al.Journal of Animal Science|July 1, 1990
The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcassesD K Jones, J W Savell, H R CrossMeat Science|November 8, 2011
Effects of USDA feeder grade and time-on-feed on carcass characteristics and cooked beef palatabilityH G Dolezal, G C Smith, J W SavellMeat Science|November 8, 2011
Predicting cutability of packer-trimmed pork loinsD D Johnson, J W Savell, G C Smith, et al.Journal of Food Protection|April 14, 2019
Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken FajitasD K Jones, J W Savell, G R Acuff, et al.Pageof 21