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Journal of Animal Science|July 9, 1998
Retail yield and fabrication times for veal as influenced by purchasing options and merchandising stylesM S McNeill, D B Griffin, T R Dockerty, et al.Journal of Animal Science|August 26, 1999
Using current on-line carcass evaluation parameters to estimate boneless and bone-in pork carcass yield as influenced by trim levelE P Berg, D W Grams, R K Miller, et al.Meat Science|November 9, 2011
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatmentsS L Mueller, D A King, B E Baird, et al.Meat Science|April 27, 2010
Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheresY H Kim, J T Keeton, H S Yang, et al.Journal of Animal Science|January 1, 1996
Subprimal purchasing and merchandising decisions for pork: relationship to retail valueC L Lorenzen, J P Walter, T R Dockerty, et al.Meat Science|November 9, 2011
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcassesD A King, K L Voges, D S Hale, et al.Meat Science|January 30, 2014
Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovativelyA M Smith, K B Harris, D B Griffin, et al.Journal of Animal Science|December 1, 1990
Yields of by-products from different cattle typesC A Terry, R H Knapp, J W Edwards, et al.Journal of Animal Science|July 1, 1993
Tissue-specific activity of pentose cycle oxidative enzymes during feeder lamb developmentK E Belk, J W Savell, S K Davis, et al.Journal of Animal Science|December 1, 1994
Evidence for preadipocyte proliferation during culture of subcutaneous and intramuscular adipose tissues from Angus and Wagyu crossbred steersS G May, J W Savell, D K Lunt, et al.Pageof 82