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Meat Science
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November 9, 2011
Evaluation of a probe for predicting beef tenderness
L E Jeremiah, D M Phillips
Journal of Food Protection
|
April 21, 2019
The Effects of Spray Chilling and Vacuum Packaged Storage on Purge Losses and the Retail Properties of Pork
L E Jeremiah, S D M Jones
Meat Science
|
November 8, 2011
The effects of various post-mortem treatments on certain physical and sensory properties of three different bovine muscles
L E Jeremiah, A H Martin, A C Murray
Meat Science
|
November 9, 2011
The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality
S D Jones, L E Jeremiah, W M Robertson
Journal of Food Protection
|
May 23, 2019
Bacteriology and Retail Case Life of Pork After Storage in Carbon Dioxide
G G Greer, B D Dilts, L E Jeremiah
Meat Science
|
November 9, 2011
The effects of ante-mortem feed and water withdrawal, ante-mortem electrolyte supplementation, and post-mortem electrical stimulation on the palatability and consumer acceptance of bull beef after ageing (6 days at 1°C)
L E Jeremiah, A L Schaefer, L L Gibson
Journal of Food Protection
|
March 30, 2019
Effects of Wholesale and Retail Contamination on the Case Life of Beef <sup>1</sup>
G Gordon Greer, L E Jeremiah, G M Weiss
Meat Science
|
November 8, 2011
The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts
L E Jeremiah, A C Murray, L L Gibson
Meat Science
|
November 9, 2011
The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality
L E Jeremiah, L L Gibson, G C Argnosa
Meat Science
|
November 9, 2011
The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups
L E Jeremiah, T A K W, L L Gibson
Page
of 4
Search research articles
Search
Showing results (11-20 of 33) with videos related to
Sort By:
Page
of 4
Meat Science
|
November 9, 2011
Evaluation of a probe for predicting beef tenderness
L E Jeremiah, D M Phillips
Journal of Food Protection
|
April 21, 2019
The Effects of Spray Chilling and Vacuum Packaged Storage on Purge Losses and the Retail Properties of Pork
L E Jeremiah, S D M Jones
Meat Science
|
November 8, 2011
The effects of various post-mortem treatments on certain physical and sensory properties of three different bovine muscles
L E Jeremiah, A H Martin, A C Murray
Meat Science
|
November 9, 2011
The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality
S D Jones, L E Jeremiah, W M Robertson
Journal of Food Protection
|
May 23, 2019
Bacteriology and Retail Case Life of Pork After Storage in Carbon Dioxide
G G Greer, B D Dilts, L E Jeremiah
Meat Science
|
November 9, 2011
The effects of ante-mortem feed and water withdrawal, ante-mortem electrolyte supplementation, and post-mortem electrical stimulation on the palatability and consumer acceptance of bull beef after ageing (6 days at 1°C)
L E Jeremiah, A L Schaefer, L L Gibson
Journal of Food Protection
|
March 30, 2019
Effects of Wholesale and Retail Contamination on the Case Life of Beef <sup>1</sup>
G Gordon Greer, L E Jeremiah, G M Weiss
Meat Science
|
November 8, 2011
The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts
L E Jeremiah, A C Murray, L L Gibson
Meat Science
|
November 9, 2011
The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality
L E Jeremiah, L L Gibson, G C Argnosa
Meat Science
|
November 9, 2011
The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups
L E Jeremiah, T A K W, L L Gibson
Page
of 4