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Meat Science|November 9, 2011
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force valuesD R McKenna, D A King, J W SavellMeat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into baconR C Person, D R McKenna, D B Griffin, et al.Applied Microbiology|June 1, 1973
Proteolytic enzyme preparation from Pseudomonas fragi: its action on pig muscleP J Tarrant, N Jenkins, A M Pearson, et al.Journal of Animal Science|July 1, 1990
The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcassesD K Jones, J W Savell, H R CrossJournal of Animal Science|September 1, 1984
Relative roles of polysomes and cytoplasmic enzymes in regulating bovine skeletal muscle protein synthesisR J Bjercke, D E Goll, R M Robson, et al.Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materialsR C Person, D R McKenna, J W Ellebracht, et al.Journal of Animal Science|June 1, 1993
National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributesC L Lorenzen, D S Hale, D B Griffin, et al.Journal of Food Protection|April 14, 2019
Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken FajitasD K Jones, J W Savell, G R Acuff, et al.Journal of Animal Science|January 21, 2000
Effect of breed-type and feeding regimen on goat carcass traitsJ S Oman, D F Waldron, D B Griffin, et al.Pageof 82