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Meat Science|November 8, 2011
Predicting cutability of pork carcasses and hams using the Hennessy and Chong Fat Depth IndicatorJ A Kutsky, J W Savell, D D Johnson, et al.Meat Science|November 9, 2011
Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatusD S Kolle, J W SavellMeat Science|November 8, 2011
USDA yield grades and various carcass traits as predictors of carcass compositionD K Lunt, G C Smith, J W Savell, et al.Meat Science|November 8, 2011
Effect of post-mortem time and temperature on bovine intramuscular collagenJ J Wu, T R Dutson, Z L CarpenterMeat Science|November 8, 2011
Comparison of methods for measuring sarcomere length in beef semitendinosus muscleH R Cross, R L West, T R DutsonMeat Science|November 9, 2011
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tendernessS D Shackelford, M Koohmaraie, J W SavellJournal of Food Protection|April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological CharacteristicsC Vanderzant, M O Hanna, J G Ehlers, et al.Meat Science|November 8, 2011
Effect of temperature and pH on the post-mortem degradation of myofibrillar proteinsL D Yates, T R Dutson, J Caldwell, et al.Meat Science|November 9, 2011
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heatB K Kolle, D R McKenna, J W SavellMeat Science|November 9, 2011
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotypeK J Goodson, R K Miller, J W SavellPageof 82