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Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation<sup>1</sup>.
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- Journal of Animal Science, 2005, v. 83, n. 12, p. 2869, doi. 10.2527/2005.83122869x
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- Article
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.
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- Journal of Animal Science, 2005, v. 83, n. 3, p. 662, doi. 10.2527/2005.833662x
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- Article
Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing-finishing Swine on Acceptability of Low-fat Sausage.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1497, doi. 10.1111/j.1365-2621.1990.tb03553.x
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- Article
Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing-finishing Swine on Acceptability of Boneless Hams.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1485, doi. 10.1111/j.1365-2621.1990.tb03549.x
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- Article
Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High-Oleate Pork.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 937, doi. 10.1111/j.1365-2621.1990.tb01569.x
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- Article
Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 625, doi. 10.1111/j.1365-2621.1990.tb05192.x
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- Article
Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed-Over Flavor in Precooked, Restructured Beef Chuck Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1431, doi. 10.1111/j.1365-2621.1989.tb05127.x
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- Article
Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1198, doi. 10.1111/j.1365-2621.1989.tb05953.x
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- Article
Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 843, doi. 10.1111/j.1365-2621.1989.tb07895.x
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- Article
Effects of chilling method on the sensory, chemical and cooking characteristics of ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1618, doi. 10.1111/j.1365-2621.1988.tb07799.x
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- Article
Effect of rapid chilling and accelerated processing on the physical and sensory characteristics of cured pork bellies
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1905
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- Article
Influence of different chilling conditions on hot-boned pork
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 766
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- Article
Weight loss and sensory attributes of temperature conditioned and electrically stimulated hot processed pork
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1568
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- Article
Prediction of bind value constants of sausage ingredients from protein or moisture content
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1564
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- Article
Postmortem loss of carnitine from skeletal muscle of pork and beef
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1183
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- Article
Effects of emulsions, particle size and levels of added water on theacceptability of smoked sausage
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 966
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- Article
Effect of processing variables on the microbial, physical and sensory characteristics of pork sausage
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 146
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- Article
Storage, functional and processing characteristics of pre- and postrigor beef preblends for wiener production
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 374
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- Article
Effect of harvest date, irrigation, maturity and calcium addition during processing on quality of canned summer squash
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 306, doi. 10.1111/j.1365-2621.1982.tb11085.x
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- Article
Processing, microbial, and sensory characteristics of cooler and freezer stored hot-boned beef
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 838
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- Article
Effects of particle size, casing diameter, and addition of emulsionsand residual nitrite on quality attributes of cooked salami
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 842
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- Article
Connective tissue profiles of various raw sausage materials
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 918
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- Article
Microbiological condition of broilers as influenced by vacuum and carbon dioxide in bulk shipping packs
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 134
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- Article
Metmyoglobin reduction in beef systems as affected by aerobic, anaerobic and carbon monoxide-containing environments
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1788
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- Article
Tyramine in fermented sausages: Factors affecting formation of tyramine and tyrosine decarboxylase
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 689
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- Article
Effects of initial ham quality and other variables on processing yield and smoke depositions
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 856
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- Article
Transportation and color maintenance of hanging beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 168
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- Article
Effects of processing treatments on chemical and organoleptic properties of corned beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 270
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- Article
Effect of formulation variables on sensory quality of spiced luncheon loaves
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1356, doi. 10.1111/j.1365-2621.1977.tb14496.x
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- Article
Muscle fragmentation indices for predicting cooked beef tenderness
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1093
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- Article
Use of ultraviolet light for extending the retail caselife of beef
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 929
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- Article
VACUUM PACKAGING OF LAMB. 1. Microbial Considerations.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 5, p. 764, doi. 10.1111/j.1365-2621.1971.tb03300.x
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- Article
Beef customer satisfaction: Role of cut, USDA quality grade, and city on in-home consumer ratings.
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- Journal of Animal Science, 1998, v. 76, n. 4, p. 1027, doi. 10.2527/1998.7641027x
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- Article
Comparison of USDA quality grade with Tendertec for the assessment of beef palatability.
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- Journal of Animal Science, 1997, v. 75, n. 6, p. 1538, doi. 10.2527/1997.7561538x
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- Article
Effect of exogenous porcine somatotropin on the functional and textural characteristics of the porcine semimembranosus muscle
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- Journal of Animal Science, 1991, v. 69, n. 5, p. 1975, doi. 10.2527/1991.6951975x
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- Article
Effect of a high-fat diet on the performance response to porcine somatotropin (PST) in finishing pigs
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- Journal of Animal Science, 1991, v. 69, n. 1, p. 153, doi. 10.2527/1991.691153x
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- Article
An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers
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- Journal of Animal Science, 1991, v. 69, n. 1, p. 171
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- Article
The prediction of percentage of fat in pork carcasses
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- Journal of Animal Science, 1990, v. 68, n. 12, p. 4185, doi. 10.2527/1990.68124185x
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- Article
The prediction of percentage of protein in pork carcasses
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- Journal of Animal Science, 1990, v. 68, n. 12, p. 4176, doi. 10.2527/1990.68124176x
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- Article
Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet
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- Journal of Animal Science, 1990, v. 68, n. 6, p. 1624
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- Article
Physical and sensory attributes of stimulated and non-stimulated vacuum-packaged pork
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- Journal of Animal Science, 1989, v. 67, n. 3, p. 704
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- Publication type:
- Article
Effects of rapid chilling and accelerated processing on the physicaland sensory characteristics of fresh pork loins
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- Journal of Animal Science, 1987, v. 64, n. 3, p. 765
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- Article
Update: prevalence of Salmonella in pork sausage
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- Journal of Animal Science, 1984, v. 59, n. 1, p. 122
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- Article
Comparison of Hot Processing Systems for Pork
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- Journal of Animal Science, 1984, v. 58, n. 3, p. 605
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- Article
Microbiological, Vacuum Packaging and Palatability Attributes of Beef Produced at Varied Levels of Forages and Grain
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- Journal of Animal Science, 1981, v. 53, n. 6, p. 1482
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- Publication type:
- Article
Influence of Initial Ham Quality and Physical Dimensions on Processing Yield
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- Journal of Animal Science, 1980, v. 50, n. 6, p. 1061
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- Article
Packaging and Palatibility Characteristics of Grass and Grass-Grain Fed Beef
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- Journal of Animal Science, 1977, v. 46, n. 4, p. 716
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- Article
Processing and Palatability Attributes of Artery and Stitch Pumped Hams
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- Journal of Animal Science, 1977, v. 45, n. 1, p. 81
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- Article
Age-Related Traits Affecting the Tenderness of the Bovine Longissimus Muscle
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- Journal of Animal Science, 1976, v. 43, n. 6, p. 1198, doi. 10.2527/jas1976.4361198x
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- Article