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Meat Science|November 9, 2011
Relationship between USDA and Japanese beef gradesJ J Harris, D K Lunt, J W Savell, et al.Meat Science|November 8, 2011
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bullsJ W Savell, F K McKeith, C E Murphey, et al.Meat Science|November 8, 2011
Characterization of cutability and palatability attributes among different slaughter groups of beef cattleD M Stiffler, C L Griffin, C E Murphey, et al.Journal of Animal Science|June 1, 1992
Development of a quantitative quality grading system for mature cow carcassesR R Hodgson, K E Belk, J W Savell, et al.Journal of Animal Science|January 17, 2007
Adiposity of calf- and yearling-fed Brangus steers raised to constant-age and constant-body weight endpointsS B Smith, A A Chapman, D K Lunt, et al.Journal of Animal Science|November 1, 1991
Using calcium chloride injection to improve tenderness of beef from mature cowsJ B Morgan, R K Miller, F M Mendez, et al.Journal of the American Dietetic Association|January 1, 1990
Lean beef: impetus for lipid modificationsM K Sweeten, H R Cross, G C Smith, et al.Journal of Animal Science|March 14, 1998
Relationship of feeder lamb frame size to feedlot gain and carcass yield and quality gradesJ D Tatum, M S DeWalt, S B LeValley, et al.Meat Science|November 8, 2011
Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feedF K McKeith, J W Savell, G C Smith, et al.Meat Science|November 9, 2011
Influence of feeding vitamin D(3) and aging on the tenderness of four lamb musclesC T Boleman, D R McKenna, W S Ramsey, et al.Pageof 21