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Meat Science|November 9, 2011
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaksC A Morris, R L Theis, R K Miller, et al.Meat Science|November 9, 2011
Effects of oral vitamin D(3) supplementation and supplement withdrawal on the accumulation of magnesium, calcium, and vitamin D in the serum, liver, and muscle tissue and subsequent carcass and meat quality of Bos indicus influenced cattleN C Tipton, D A King, J C Paschal, et al.Meat Science|November 9, 2011
Body composition of lambs receiving 30 or 60 days of exercise training and (or) fenoterol treatmentR P Garrett, K G Britain, J W Savell, et al.Journal of Animal Science|September 1, 1996
Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristicsS J Boleman, R K Miller, M J Buyck, et al.Meat Science|April 27, 2010
Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine musclesY H Kim, J T Keeton, S B Smith, et al.Journal of Animal Science|May 18, 1999
Predicting carcass composition of beef cattle using ultrasound technologyD B Griffin, J W Savell, H A Recio, et al.Journal of Animal Science|December 1, 1990
Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattleT L Wheeler, J W Savell, H R Cross, et al.Journal of Animal Science|December 1, 1991
Relationships between pork loin palatability traits and physical characteristics of cooked chopsR R Hodgson, G W Davis, G C Smith, et al.Journal of Animal Science|November 1, 1990
Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattleT L Wheeler, J W Savell, H R Cross, et al.Journal of Animal Science|June 24, 2003
Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cutsD R McKenna, D B Griffin, H K Johnson, et al.Pageof 21