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Meat Science|November 8, 2011
Electrical stimulation of ante-mortem stressed beefT R Dutson, J W Savell, G C SmithMeat Science|November 8, 2011
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristicsR A Bowling, T R Dutson, G C Smith, et al.Meat Science|November 8, 2011
Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feedF K McKeith, J W Savell, G C Smith, et al.Meat Science|November 8, 2011
Tenderness of major muscles from three breed-types of cattle at different times-on-feedF K McKeith, J W Savell, G C Smith, et al.Meat Science|November 8, 2011
Effects of USDA feeder grade and time-on-feed on carcass characteristics and cooked beef palatabilityH G Dolezal, G C Smith, J W SavellJournal of Food Protection|March 3, 2019
Electrical Stimulation of Intact or Split Steer or Cow CarcassesF K McKEITH, C G Smith, T R Dutson, et al.Journal of Food Protection|March 1, 2019
Physical, Chemical and Palatability Traits of Electrically Stimulated, Hot-boned, Vacuum-packaged BeefS C Seideman, G C Smith, T R Dutson, et al.Meat Science|November 8, 2011
Predicting cutability of packer-trimmed pork loinsD D Johnson, J W Savell, G C Smith, et al.Meat Science|November 8, 2011
Quality, palatability and weight loss of pork as affected by electrical stimulationD D Johnson, J W Savell, L Weatherspoon, et al.Journal of Food Protection|March 13, 2019
Packaging of Beef Loin Steaks in 75% O2 Plus 25% CO2. II. Microbiological PropertiesM O Hanna, C Vanderzant, G C Smith, et al.Pageof 82