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Meat Science|April 9, 2010
In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracisJ L Bagley, K L Nicholson, K D Pfeiffer, et al.Meat Science|June 14, 2011
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of donenessA M Smith, K B Harris, A N Haneklaus, et al.Journal of Food Protection|September 21, 2001
Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contaminationA J Ramirez, G R Acuff, L M Lucia, et al.Meat Science|November 8, 2011
Enhancement of lean characteristics of veal carcasses by electrical stimulationF K McKeith, J W Savell, C E Murphey, et al.Journal of Animal Science|April 1, 1992
Evaluation of the Hennessy grading probe to predict yields of lamb carcasses fabricated to multiple end pointsR P Garrett, J W Edwards, J W Savell, et al.Journal of Animal Science|June 1, 1992
Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimalsR P Garrett, J W Savell, H R Cross, et al.Journal of Food Protection|March 30, 2019
Transoceanic Shipment of Chilled Beef Variety MeatsG C Smith, B W Berry, J H Lennon, et al.Journal of Animal Science|January 1, 1992
Retail cut yields of Rambouillet wether lambs fed the beta-adrenergic agonist L644,969S D Shackelford, J W Edwards, E K Smarr, et al.Meat Science|November 8, 2011
Cutability comparisons of Charolais crossbred bulls and steersD M Stiffler, C L Griffin, G C Smith, et al.Meat Science|November 9, 2011
Warner-Bratzler shear evaluations of 40 bovine musclesJ B Belew, J C Brooks, D R McKenna, et al.Pageof 21