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Translational Animal Science|July 25, 2020
Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphateE J McCoy, T G O'Quinn, E F Schwandt, et al.Meat Science|August 22, 2016
Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of donenessL W Lucherk, T G O'Quinn, J F Legako, et al.Journal of Animal Science|July 21, 2017
Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratingsL W Lucherk, T G O'Quinn, J F Legako, et al.Meat Science|December 3, 2014
Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four musclesJ F Legako, J C Brooks, T G O'Quinn, et al.Meat Science|August 1, 2020
A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tendernessC K Y Chun, W Wu, A A Welter, et al.Journal of Animal Science|November 30, 2016
Determination of the effect of brand and product identification on consumer palatability ratings of ground beef pattiesA K Wilfong, K V McKillip, J M Gonzalez, et al.Journal of Animal Science|November 30, 2016
The effect of branding on consumer palatability ratings of beef strip loin steaksA K Wilfong, K V McKillip, J M Gonzalez, et al.Meat Science|January 28, 2020
Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periodsM D Chao, E A Donaldson, W Wu, et al.Translational Animal Science|July 25, 2020
A review of heavy weight market pigs: status of knowledge and future needs assessmentF Wu, K R Vierck, J M DeRouchey, et al.Journal of Animal Science|September 28, 2011
Consumer assessment of beef strip loin steaks of varying fat levelsT G O'Quinn, J C Brooks, R J Polkinghorne, et al.Pageof 2