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Meat Science|November 9, 2011
The influence of storage and display conditions on the color stability of display-ready pork loin roastsL E Jeremiah, L L GibsonMeat Science|November 9, 2011
The influence of storage and display conditions on the retail properties and case-life of display-ready pork loin roastsL E Jeremiah, L L GibsonCytometry|April 1, 1997
Detection of apoptosis in live cells by MitoTracker red CMXRos and SYTO dye flow cytometryM Poot, L L Gibson, V L SingerAmerican Journal of Infection Control|December 10, 1999
Use of quantitative microbial risk assessment for evaluation of the benefits of laundry sanitationL L Gibson, J B Rose, C N HaasMeat 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 GibsonMeat Science|November 8, 2011
The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roastsL E Jeremiah, A C Murray, L L GibsonMeat Science|November 9, 2011
The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping qualityL E Jeremiah, L L Gibson, G C ArgnosaMeat Science|November 9, 2011
The usefulness of muscle color and pH for segregating beef carcasses into tenderness groupsL E Jeremiah, T A K W, L L GibsonMeat Science|April 9, 2010
Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscleZ Pietrasik, J L Aalhus, L L Gibson, et al.Meat Science|November 8, 2011
The effects of castration, preslaughter stress and zeranol implants on beef: Part 2-Cooking properties and flavor of loin steaks from bovine malesL E Jeremiah, J A Newman, A K Tong, et al.Pageof 3