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Meat Science|November 8, 2011
Effect of subcutaneous fat and high temperature conditioning on bovine meat tendernessM Koohmaraie, S C Seideman, J D CrouseMeat Science|November 8, 2011
Factors associated with tenderness in young beefS C Seideman, M Koohmaraie, J D CrouseMeat Science|November 8, 2011
The effects of sex condition, genotype and diet on bovine muscle fiber characteristicsS C Seideman, J D CrouseJournal of Animal Science|November 1, 1989
Carcass, muscle and meat characteristics of lean and obese pigsS C Seideman, J D Crouse, H J MersmannMeat Science|November 8, 2011
The effect of sex condition and growth implants on bovine muscle fiber characteristicsS C Seideman, J D Crouse, H R CrossJournal of Animal Science|December 1, 1986
The effects of rate change in body weight on tissue development and meat quality of youthful bullsJ D Crouse, C R Calkins, S C SeidemanJournal of Food Protection|March 28, 2019
Effect of Feeding Regimen and Vacuum-Packaged Storage on Sensory and Physical Properties of Beef SteaksS C Seideman, J D Crouse, H R CrossJournal of Animal Science|November 1, 1992
The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tendernessT L Wheeler, J D Crouse, M KoohmaraieMeat Science|November 9, 2011
The relationship of muscle fibre size to tenderness of beefJ D Crouse, M Koohmaraie, S D SeidemanJournal of Animal Science|April 1, 1989
Acceleration of postmortem tenderization in ovine carcasses through infusion of calcium chloride: effect of concentration and ionic strengthM Koohmaraie, J D Crouse, H J MersmannPageof 24