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Journal of Food Protection|March 15, 2019
Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or PorkM O Hanna, G C Smith, J W Savell, et al.Journal of Food Protection|March 3, 2019
Bacteriology of Electrically Stimulated and Unstimulated Rabbit, Pork, Lamb and Beef CarcassesB Mrigadat, G C Smith, T R Dutson, et al.Journal of Animal Science|December 1, 1991
Relationships between pork loin palatability traits and physical characteristics of cooked chopsR R Hodgson, G W Davis, G C Smith, et al.Meat Science|November 8, 2011
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bullsJ W Savell, F K McKeith, C E Murphey, et al.Meat Science|November 8, 2011
Characterization of cutability and palatability attributes among different slaughter groups of beef cattleD M Stiffler, C L Griffin, C E Murphey, et al.Journal of the American Dietetic Association|January 1, 1990
Lean beef: impetus for lipid modificationsM K Sweeten, H R Cross, G C Smith, et al.Journal of Food Protection|March 3, 2019
Influence of Certain Processing Steps on Attachment of Microorganisms to Pork Skin 1J L Butler, C Vanderzant, Z L Carpenter, et al.Poultry Science|August 1, 1985
Microstructure and biochemistry of avian muscle and its relevance to meat processing industriesT R Dutson, A CarterJournal of Food Protection|March 15, 2019
Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-DistributionR R Riley, J W Savell, D M Stiffler, et al.Journal of Food Protection|March 28, 2019
Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round SteaksM O Hanna, J W Savell, G C Smith, et al.Pageof 82