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K D Pfeiffer

Showing results (1-10 of 8) with videos related to

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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|November 9, 2011
Innovative wholesale carcass fabrication and retail cutting to optimize beef valueK D Pfeiffer, K L Voges, D A King, et al.
Journal of Animal Science|May 26, 2009
Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus mediusD A King, T L Wheeler, S D Shackelford, et al.
Meat Science|November 9, 2011
Biochemical and physical factors affecting discoloration characteristics of 19 bovine musclesD R McKenna, P D Mies, B E Baird, et al.
Meat Science|November 9, 2011
Retail cutting characteristics for US Choice and US Select beef subprimalsK L Voges, K D Pfeiffer, B E Baird, et al.
Meat Science|November 9, 2011
Identifying muscle and processing combinations suitable for use as beef for fajitasD Huerta-Montauti, R K Miller, C E Schuehle Pfeiffer, et al.
Meat Science|April 27, 2010
Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimalsD A King, S D Shackelford, T L Wheeler, et al.
Journal of Animal Science|July 10, 2014
Comparative effects of beta-adrenergic agonist supplementation on the yield and quality attributes of selected subprimals from calf-fed Holstein steersJ N Martin, A J Garmyn, M F Miller, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
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|November 9, 2011
Innovative wholesale carcass fabrication and retail cutting to optimize beef valueK D Pfeiffer, K L Voges, D A King, et al.
Journal of Animal Science|May 26, 2009
Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus mediusD A King, T L Wheeler, S D Shackelford, et al.
Meat Science|November 9, 2011
Biochemical and physical factors affecting discoloration characteristics of 19 bovine musclesD R McKenna, P D Mies, B E Baird, et al.
Meat Science|November 9, 2011
Retail cutting characteristics for US Choice and US Select beef subprimalsK L Voges, K D Pfeiffer, B E Baird, et al.
Meat Science|November 9, 2011
Identifying muscle and processing combinations suitable for use as beef for fajitasD Huerta-Montauti, R K Miller, C E Schuehle Pfeiffer, et al.
Meat Science|April 27, 2010
Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimalsD A King, S D Shackelford, T L Wheeler, et al.
Journal of Animal Science|July 10, 2014
Comparative effects of beta-adrenergic agonist supplementation on the yield and quality attributes of selected subprimals from calf-fed Holstein steersJ N Martin, A J Garmyn, M F Miller, et al.
Pageof 1