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Journal of Food Protection|March 13, 2019
Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory PropertiesJ W Savell, G C Smith, M O Hanna, et al.Journal of Food Protection|March 13, 2019
Sensory and Microbial Profile of Steaks Stored in O2-CO2-N2 AtmospheresJ W Savell, M O Hanna, C Vanderzant, et al.Applied and Environmental Microbiology|April 1, 1981
Bacterial growth in ground beef prepared from electrically stimulated and nonstimulated musclesJ L Butler, G C Smith, J W Savell, et al.Meat Science|November 8, 2011
Palatability characteristics of loin steaks from Charolais crossbred bulls and steersC L Griffin, D M Stiffler, G C Smith, et al.Meat Science|November 8, 2011
Enhancement of lean characteristics of veal carcasses by electrical stimulationF K McKeith, J W Savell, C E Murphey, et al.Journal of Food Protection|March 30, 2019
Transoceanic Shipment of Chilled Beef Variety MeatsG C Smith, B W Berry, J H Lennon, et al.Meat Science|November 8, 2011
Cutability comparisons of Charolais crossbred bulls and steersD M Stiffler, C L Griffin, G C Smith, et al.Journal of Food Protection|March 30, 2019
Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages 1C Vanderzant, L K Chesser, J W Savell, et al.Journal of Food Protection|March 15, 2019
Microbial Flora of Livers, Kidneys and Hearts from Beef, Pork and Lamb: Effects of Refrigeration, Freezing and ThawingM O Hanna, G C Smith, J W Savell, et al.Journal of Food Protection|March 28, 2019
Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb LoinsG C Smith, S C Seideman, J W Savell, et al.Pageof 82