Muscle profiling: Characterizing the muscles of the beef chuck and round von Seggern, D.D. Von, Calkins, C.R., Johnson, D.D., Brickler, J.E., Gwartney, B.L.

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The effects of quality grade, aging, and location within muscle on Warner–Bratzler shear force in beef muscles of locomotion von Bratcher, C.L., Johnson, D.D., Littell, R.C., Gwartney, B.L.

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National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments von Mason, C.L., Nicholson, K.L., Brooks, J.C., Delmore, R.J., Henning, W.R., Johnson, D.D., Lorenzen, C.L., Maddock, R.J., Miller, R.K., Morgan, J.B., Wasser, B.E., Gwartney, B.L., Harris, K.B., Griffin, D.B., Hale, D.S., Savell, J.W.

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National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments von Voges, K.L., Mason, C.L., Brooks, J.C., Delmore, R.J., Griffin, D.B., Hale, D.S., Henning, W.R., Johnson, D.D., Lorenzen, C.L., Maddock, R.J., Miller, R.K., Morgan, J.B., Baird, B.E., Gwartney, B.L., Savell, J.W.

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Chemical properties of cow and beef muscles: Benchmarking the differences and similarities von Patten, L.E, Hodgen, J.M, Stelzleni, A.M, Calkins, C.R, Johnson, D.D, Gwartney, B.L

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Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes von Stelzleni, A.M, Patten, L.E, Johnson, D.D, Calkins, C.R, Gwartney, B.L

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Enhancing palatability traits in beef chuck muscles von Molina, M.E., Johnson, D.D., West, R.L., Gwartney, B.L.

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Use of expected progeny differences for marbling in beef. I. Production traits von Vieselmeyer, B. A, Rasby, R. J, Gwartney, B. L, Calkins, C. R, Stock, R. A, Gosey, J. A

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Use of expected progeny differences for marbling in beef. II. Carcass and palatability traits von Gwartney, B.L. (University of Nebraska, Lincoln.), Calkins, C.R, Rasby, R.J, Stock, R.A, Vieselmeyer, B.A, Gosey, J.A

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Influence of sample orientation on prediction of fresh ham lean content by electromagnetic scanning von Meseck, N.L, Gwartney, B.L, Calkins, C.R, Miller, P.S

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Response time of broiler chickens to cimaterol: meat tenderness, muscle composition, fiber size, and carcass characteristics von Gwartney, B.L. (University of Nebraska, Lincoln, NE), Jones, S.J, Calkins, C.R

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The effects of orientation and storage time on the prediction of beef rib composition using electromagnetic scanning von Gwartney, B.L. (University of Nebraska, Lincoln), Meseck, N.L, Calkins, C.R

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Electromagnetic scanning of beef quarters to predict carcass and primal lean content von Gwartney, B.L. (University of Nebraska, Lincoln), Calkins, C.R, Lin, R.S, Forrest, J.C, Parkhurst, A.M, Lemenager, R.P

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The effect of cimaterol and its withdrawal on carcass composition and meat tenderness of broiler chickens von Gwartney, B. L, Calkins, C. R, Jones, S. J

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DETERMINING FAT CONTENT IN GROUND BEEF VIA COLOR IMAGE PROCESSING von GWARTNEY, B.L., GAO, X., TAN, J., GERRARD, D.E.

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Foodservice industry market profile study: In-plant beef fat trim level survey and cutting yields von Neel, S.W, Williams, S.E, Johnson, L.P, Gwartney, B.L, Reagan, J.O

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