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K L Voges

Showing results (1-10 of 4) with videos related to

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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.
Meat Science|November 9, 2011
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcassesD A King, K L Voges, D S Hale, 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
National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishmentsK L Voges, C L Mason, J C Brooks, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
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.
Meat Science|November 9, 2011
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcassesD A King, K L Voges, D S Hale, 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
National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishmentsK L Voges, C L Mason, J C Brooks, et al.
Pageof 1