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Results: 1-10 |
Results: 10
Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses
Authors: Belk, KE George, MH Tatum, JD Hilton, GG Miller, RK Koohmaraie, M Reagan, JO Smith, GC
Citation: Ke. Belk et al., Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses, J ANIM SCI, 79(3), 2001, pp. 688-697
Consumer impress ions of Tender Select beef
Authors: Shackelford, SD Wheeler, TL Meade, MK Reagan, JO Byrnes, BL Koohmaraie, M
Citation: Sd. Shackelford et al., Consumer impress ions of Tender Select beef, J ANIM SCI, 79(10), 2001, pp. 2605-2614
Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination
Authors: Bacon, RT Belk, KE Sofos, JN Clayton, RP Reagan, JO Smith, GC
Citation: Rt. Bacon et al., Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination, J FOOD PROT, 63(8), 2000, pp. 1080-1086
National Beef Tenderness Survey - 1998
Authors: Brooks, JC Belew, JB Griffin, DB Gwartney, BL Hale, DS Henning, WR Johnson, DD Morgan, JB Parrish, FC Reagan, JO Savell, JW
Citation: Jc. Brooks et al., National Beef Tenderness Survey - 1998, J ANIM SCI, 78(7), 2000, pp. 1852-1860
Incidence of Salmonella on beef carcasses relating to the US meat and poultry inspection regulations
Authors: Sofos, JN Kochevar, SL Reagan, JO Smith, GC
Citation: Jn. Sofos et al., Incidence of Salmonella on beef carcasses relating to the US meat and poultry inspection regulations, J FOOD PROT, 62(5), 1999, pp. 467-473
Extent of beef carcass contamination with Escherichia coli and probabilities of passing US regulatory criteria
Authors: Sofos, JN Kochevar, SL Reagan, JO Smith, GC
Citation: Jn. Sofos et al., Extent of beef carcass contamination with Escherichia coli and probabilities of passing US regulatory criteria, J FOOD PROT, 62(3), 1999, pp. 234-238
Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants
Authors: Sofos, JN Kochevar, SL Bellinger, GR Buege, DR Hancock, DD Ingham, SC Morgan, JB Reagan, JO Smith, GC
Citation: Jn. Sofos et al., Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants, J FOOD PROT, 62(2), 1999, pp. 140-145
Beef customer satisfaction: Cooking method and degree of doneness effects on the top loin steak
Authors: Lorenzen, CL Neely, TR Miller, RK Tatum, JD Wise, JW Taylor, JF Buyck, MJ Reagan, JO Savell, JW
Citation: Cl. Lorenzen et al., Beef customer satisfaction: Cooking method and degree of doneness effects on the top loin steak, J ANIM SCI, 77(3), 1999, pp. 637-644
Beef customer satisfaction: Cooking method and degree of doneness effects on the top sirloin steak
Authors: Savell, JW Lorenzen, CL Neely, TR Miller, RK Tatum, JD Wise, JW Taylor, JF Buyck, MJ Reagan, JO
Citation: Jw. Savell et al., Beef customer satisfaction: Cooking method and degree of doneness effects on the top sirloin steak, J ANIM SCI, 77(3), 1999, pp. 645-652
Beef customer satisfaction: Cooking method and degree of doneness effects on the top round steak
Authors: Neely, TR Lorenzen, CL Miller, RK Tatum, JD Wise, JW Taylor, JF Buyck, MJ Reagan, JO Savell, JW
Citation: Tr. Neely et al., Beef customer satisfaction: Cooking method and degree of doneness effects on the top round steak, J ANIM SCI, 77(3), 1999, pp. 653-660
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