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Meat Science|November 8, 2011
Quality, palatability and weight loss of pork as affected by electrical stimulationD D Johnson, J W Savell, L Weatherspoon, et al.Journal of Food Protection|March 13, 2019
Packaging of Beef Loin Steaks in 75% O2 Plus 25% CO2. II. Microbiological PropertiesM O Hanna, C Vanderzant, G C Smith, et al.Journal of Food Protection|March 13, 2019
Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory PropertiesJ W Savell, G C Smith, M O Hanna, et al.Journal of Food Protection|March 13, 2019
Sensory and Microbial Profile of Steaks Stored in O2-CO2-N2 AtmospheresJ W Savell, M O Hanna, C Vanderzant, et al.Applied and Environmental Microbiology|April 1, 1981
Bacterial growth in ground beef prepared from electrically stimulated and nonstimulated musclesJ L Butler, G C Smith, J W Savell, et al.Journal of Animal Science|January 21, 2000
Effect of breed-type and feeding regimen on goat carcass traitsJ S Oman, D F Waldron, D B Griffin, et al.Journal of Animal Science|June 2, 2000
Carcass traits and retail display-life of chops from different goat breed typesJ S Oman, D F Waldron, D B Griffin, et al.Meat Science|November 8, 2011
Palatability characteristics of loin steaks from Charolais crossbred bulls and steersC L Griffin, D M Stiffler, G C Smith, et al.Meat Science|November 8, 2011
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levelsD R Smith, J W Savell, S B Smith, et al.Meat Science|November 8, 2011
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristicsR A Bowling, T R Dutson, G C Smith, et al.Pageof 21