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Journal of Animal Science|June 1, 1997
The hydrodyne: a new process to improve beef tendernessM B Solomon, J B Long, J S EastridgeMeat Science|November 8, 2011
Occurrence of giant fibers in muscles from wild pigs native to the United StatesM B Solomon, J S EastridgeMeat Science|June 28, 2013
Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processingH Zuckerman, B C Bowker, J S Eastridge, et al.Journal of Food Protection|August 26, 1998
Effects of hydrodynamic pressure on the viability of Trichinella spiralis in porkH R Gamble, M B Solomon, J B LongJournal of Animal Science|February 24, 2001
Recombinant bovine somatotropin (rbST) increases size and proportion of fast-glycolytic muscle fibers in semitendinosus muscle of creep-fed steersR C Vann, T G Althen, M B Solomon, et al.Meat Science|November 9, 2011
Hot processing and grind size affect properties of cooked beef pattiesB W Berry, M E Bigner-George, J S EastridgeJournal of Animal Science|November 6, 2004
The callipyge phenomenon: tenderness intervention methodsM B SolomonMeat Science|November 8, 2011
Effect of different types and locations of the electrode source of an extra low voltage electrical stimulation system on beef qualityM B SolomonMeat Science|November 8, 2011
Response of bovine muscles to direct high voltage electrical stimuliM B SolomonJournal of Animal Science|January 1, 1995
Effect of sex class on nutrient content of meat from young goatD D Johnson, J S Eastridge, D R Neubauer, et al.Pageof 14