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Journal of Food Protection
|
April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics
C Vanderzant, M O Hanna, J G Ehlers, et al.
Meat Science
|
November 9, 2011
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses
G D Stolowski, B E Baird, R K Miller, et al.
Journal of Animal Science
|
April 12, 2011
Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers
A N Haneklaus, J M Hodgen, R J Delmore, et al.
Journal of Animal Science
|
August 1, 1992
Beef carcass composition of slaughter cattle differing in frame size, muscle score, and external fatness
S G May, W L Mies, J W Edwards, et al.
The Journal of Nutrition
|
December 30, 1998
Pigs fed cholesterol neonatally have increased cerebrum cholesterol as young adults
S L Boleman, T L Graf, H J Mersmann, et al.
Journal of Animal Science
|
November 1, 1992
Effect of frame size, muscle score, and external fatness on live and carcass value of beef cattle
S G May, W L Mies, J W Edwards, et al.
Meat Science
|
November 9, 2011
Carcass merit between and among family groups of Bos indicus crossbred steers and heifers
D A King, W W Morgan, R K Miller, et al.
Meat Science
|
November 9, 2011
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon
R C Person, D R McKenna, D B Griffin, et al.
Meat Science
|
November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups
M A Laster, R D Smith, K L Nicholson, et al.
Journal of Animal Science
|
May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak
T R Neely, C L Lorenzen, R K Miller, et al.
Page
of 20
Search research articles
Search
Showing results (141-150 of 193) with videos related to
Sort By:
Page
of 20
Journal of Food Protection
|
April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics
C Vanderzant, M O Hanna, J G Ehlers, et al.
Meat Science
|
November 9, 2011
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses
G D Stolowski, B E Baird, R K Miller, et al.
Journal of Animal Science
|
April 12, 2011
Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers
A N Haneklaus, J M Hodgen, R J Delmore, et al.
Journal of Animal Science
|
August 1, 1992
Beef carcass composition of slaughter cattle differing in frame size, muscle score, and external fatness
S G May, W L Mies, J W Edwards, et al.
The Journal of Nutrition
|
December 30, 1998
Pigs fed cholesterol neonatally have increased cerebrum cholesterol as young adults
S L Boleman, T L Graf, H J Mersmann, et al.
Journal of Animal Science
|
November 1, 1992
Effect of frame size, muscle score, and external fatness on live and carcass value of beef cattle
S G May, W L Mies, J W Edwards, et al.
Meat Science
|
November 9, 2011
Carcass merit between and among family groups of Bos indicus crossbred steers and heifers
D A King, W W Morgan, R K Miller, et al.
Meat Science
|
November 9, 2011
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon
R C Person, D R McKenna, D B Griffin, et al.
Meat Science
|
November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups
M A Laster, R D Smith, K L Nicholson, et al.
Journal of Animal Science
|
May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak
T R Neely, C L Lorenzen, R K Miller, et al.
Page
of 20