Palatability and Biochemical Factors of Beef from Mature Cattle Finished on a Concentrate Diet Prior to Harvest

by Devin A.Gredell, Travis G.O’Quinn, Jerrad F.Legako, J. ChanceBrooks, Markus F.Miller
Published 2018-05-01

Marbling Texture’s Effects on Beef Palatability1

by Kelly R.Vierck, John M.Gonzalez, Terry A.Houser, Elizabeth A. E.Boyle, Travis G.O’Quinn
Published 2018-06-01

Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics

by Kelly R.Vierck, Travis G.O’Quinn, Jere A.Noel, Terry A.Houser, Elizabeth A. E.Boyle, John M.Gonzalez
Published 2018-03-01

Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories

by Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle, Travis G. O’Quinn
Published 2017-10-01

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

by Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle, Travis G. O’Quinn
Published 2017-10-01