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Meat Science
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November 9, 2011
Innovative wholesale carcass fabrication and retail cutting to optimize beef value
K D Pfeiffer, K L Voges, D A King, et al.
Journal of Food Protection
|
May 30, 2019
Comparison of Methods for Decontamination from Beef Carcass Surfaces
M D Hardin, G R Acuff, L M Lucia, et al.
Journal of Food Protection
|
April 11, 2019
Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride
D B Griffin, J T Keeton, J W Savell, et al.
Meat Science
|
November 9, 2011
Physical, chemical, and histological characteristics of 18 lamb muscles
T E Tschirhart-Hoelscher, B E Baird, D A King, et al.
Journal of Food Protection
|
March 15, 2019
Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-Distribution
R R Riley, J W Savell, D M Stiffler, et al.
Journal of Animal Science
|
June 11, 2016
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts
G Wu, H R Cross, K B Gehring, et al.
Journal of Food Protection
|
March 28, 2019
Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks
M O Hanna, J W Savell, G C Smith, et al.
Meat Science
|
November 8, 2011
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks
G R Acuff, C Vanderzant, J W Savell, et al.
Meat Science
|
November 9, 2011
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces
D A King, L M Lucia, A Castillo, et al.
Journal of Animal Science
|
April 1, 1994
Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate
S D Shackelford, M Koohmaraie, L V Cundiff, et al.
Page
of 20
Search research articles
Search
Showing results (81-90 of 193) with videos related to
Sort By:
Page
of 20
Meat Science
|
November 9, 2011
Innovative wholesale carcass fabrication and retail cutting to optimize beef value
K D Pfeiffer, K L Voges, D A King, et al.
Journal of Food Protection
|
May 30, 2019
Comparison of Methods for Decontamination from Beef Carcass Surfaces
M D Hardin, G R Acuff, L M Lucia, et al.
Journal of Food Protection
|
April 11, 2019
Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride
D B Griffin, J T Keeton, J W Savell, et al.
Meat Science
|
November 9, 2011
Physical, chemical, and histological characteristics of 18 lamb muscles
T E Tschirhart-Hoelscher, B E Baird, D A King, et al.
Journal of Food Protection
|
March 15, 2019
Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-Distribution
R R Riley, J W Savell, D M Stiffler, et al.
Journal of Animal Science
|
June 11, 2016
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts
G Wu, H R Cross, K B Gehring, et al.
Journal of Food Protection
|
March 28, 2019
Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks
M O Hanna, J W Savell, G C Smith, et al.
Meat Science
|
November 8, 2011
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks
G R Acuff, C Vanderzant, J W Savell, et al.
Meat Science
|
November 9, 2011
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces
D A King, L M Lucia, A Castillo, et al.
Journal of Animal Science
|
April 1, 1994
Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate
S D Shackelford, M Koohmaraie, L V Cundiff, et al.
Page
of 20