Articles
Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality
Michael Byron , Xue Zhang , Morgan Von Staden , Tessa Jarvis , Courtney Crist , Wei Zhai and Wes Schilling
2020-02-28 Volume 4 • Issue 1 • 2020
Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks
Francisco Najar-Villarreal , Elizabeth A. E. Boyle , Terry Houser , Randall Phebus , Christopher I. Vahl , John Gonzalez , Travis O'Quinn , John Wolf and Daniel Vega
2020-02-28 Volume 4 • Issue 1 • 2020
Consumer palatability of beef muscles from Australian and US production systems with or without enhancement
Andrea Garmyn , Lyda Garcia , Kari S. Spivey , Rod J. Polkinghorne and Mark Miller
2020-02-24 Volume 4 • Issue 1 • 2020
Carcass Yields and Physicochemical Meat Quality Characteristics of Namibian Springbok (Antidorcas marsupialis) as Influenced by Muscle, Sex and Age
Louwrens C. Hoffman , Diana L. van Schalkwyk , Nina M. Muller , Berndt J. van Rensburg and Kenneth W. McMillin
2019-10-01 Volume 3 • Issue 1 • 2019
Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences
Lauren L. Prill , Lindsey N. Drey , Brittany A. Olson , Emily A. Rice , John M. Gonzalez , Jessie L. Vipham , Michael D. Chao , Phillip D. Bass , Michael J. Colle and Travis G. O’Quinn
2019-10-01 Volume 3 • Issue 1 • 2019
Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
Emily A. Rice , Travis G. O’Quinn , Brittany A. Olson , Lauren L. Prill , Lindsey N. Drey , John M. Gonzalez , Jessie L. Vipham and Michael D. Chao
2019-10-01 Volume 3 • Issue 1 • 2019
Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon
Allison Hobson , John M. Gonzalez , Travis O’Quinn , Elizabeth A. Boyle , J. Scott Smith , Faris A. Karim , Christopher I. Vahl , Robert Johnson and Terry A. Houser
2019-10-01 Volume 3 • Issue 1 • 2019
Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef
F. Najar-Villarreal , E. A. E. Boyle , R. D. Danler , T. G. O’Quinn , T. A. Houser and J. M. Gonzalez
2019-10-01 Volume 3 • Issue 1 • 2019
Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings
Emily A. Rice , Annie B. Lerner , Brittany A. Olson , Lauren L. Prill , Lindsey N. Drey , Hannah E. Price , Jessica E. Lowell , Bailey N. Harsh , Kayla E. Barkley , Lauren T. Honegger , Elaine Richardson , Jason C. Woodworth , John M. Gonzalez , Mike D. Tokach , Joel M. DeRouchey , Steve S. Dritz , Robert D. Goodband , Matt W. Allerson , Brandon Fields , Steven D. Shackelford , David A. King , Tommy L. Wheeler , Anna C. Dilger , Dustin D. Boler and Travis G. O’Quinn
2019-10-01 Volume 3 • Issue 1 • 2019
Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings
Hannah E. Price , Jessica E. Lowell , Bailey N. Harsh , Kayla E. Barkley , Lauren T. Honegger , Elaine Richardson , John M. Gonzalez , Steve S. Dritz , Brandon Fields , Anna C. Dilger , Travis G. O’Quinn , Emily A. Rice , Annie B. Lerner , Brittany A. Olson , Lauren L. Prill , Lindsey N. Drey , Jason C. Woodworth , Mike D. Tokach , Joel M. DeRouchey , Robert D. Goodband , Matt W. Allerson , Steven D. Shackelford , David A. King , Tommy L. Wheeler and Dustin D. Boler
2019-10-01 Volume 3 • Issue 1 • 2019