Occurrence of heterocyclic amines in cooked meat products von Puangsombat, Kanithaporn, Gadgil, Priyadarshini, Houser, Terry A., Hunt, Melvin C., Smith, J. Scott

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Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage von Cropp, Michael S., Sebranek, Joseph G., Dickson, James S., Walla, Angela M., Houser, Terry A., Prusa, Kenneth J., Unruh, Daniel A., Tarté, Rodrigo

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Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties von Linghu, Ziyi, Karim, Faris, Taghvaei, Mostafa, Albashabsheh, Zaher, Houser, Terry A., Smith, J. Scott

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Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna von Cropp, Michael S, Tarté, Rodrigo, Prusa, Kenneth J, Dickson, James S, Shaw, Angela M, Houser, Terry A, Crowley, Rachel I, Reever, Leah M, Sebranek, Joseph G

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Measurement of the three-axis vibration, temperature, and relative humidity profiles of commercial transport trailers for pigs von Morris, Benjamin K, Davis, R Benjamin, Brokesh, Edwin, Flippo, Daniel K, Houser, Terry A, Najar-Villarreal, Francisco, Turner, Kari K, Williams, Jamison G, Stelzleni, Alexander M, Gonzalez, John M

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Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus s... von Matney, MaryAnn J, Gravely, Morgan E, O’Quinn, Travis G, Drouillard, James S, Phelps-Ronningen, Kelsey J, Houser, Terry A, Hobson, Allison W, Alcocer, Hanna M, Gonzalez, John M

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Heterocyclic amine content in commercial ready to eat meat products von Puangsombat, Kanithaporn, Gadgil, Priyadarshini, Houser, Terry A., Hunt, Melvin C., Smith, J. Scott

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Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability von Van Bibber-Krueger, Cadra L, Collins, Ashley M, Phelps, Kelsey J, O’Quinn, Travis G, Houser, Terry A, Turner, Kari K, Gonzalez, John M

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Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness von Drey, Lindsey N, Prill, Lauren L, Olson, Brittany A, Rice, Emily A, Gonzalez, John M, Vipham, Jessie L, Houser, Terry A, Boyle, Elizabeth A E, O'Quinn, Travis G

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Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: Preliminary studies von Vangnai, Kanithaporn, Houser, Terry A., Hunt, Melvin C., Smith, J. Scott

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Myoglobin Redox Form Stabilization by Compartmentalized Lactate and Malate Dehydrogenases von Mohan, Anand, Hunt, Melvin C, Muthukrishnan, S, Barstow, Thomas J, Houser, Terry A

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Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics von Phelps, Kelsey J, Drouillard, James S, O'Quinn, Travis G, Houser, Terry A, Gonzalez, John M

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Near-infrared oximetry of three post-rigor skeletal muscles for following myoglobin redox forms von Mohan, Anand, Hunt, Melvin C., Barstow, Thomas J., Houser, Terry A., Hueber, Dennis M.

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Kinetics of Myoglobin Redox Form Stabilization by Malate Dehydrogenase von Mohan, Anand, Muthukrishnan, S, Hunt, Melvin C, Barstow, Thomas J, Houser, Terry A

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The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability von Gonzalez, John M, Houser, Terry A, O'Quinn, Travis G, Nuttelman, Dennis E, Odgaard, Richard L, Coulter, John M, Faltys, Gary, Stelzleni, Alexander M, Azain, Michael J

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Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon von Hobson, Allison, Gonzalez, John M., O’Quinn, Travis, Boyle, Elizabeth A., Smith, J. Scott, Karim, Faris A., Vahl, Christopher I., Johnson, Robert, Houser, Terry A.

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Incidence and severity of Arcanobacterium pyogenes injection site abscesses with needle or needle-free injection von Gerlach, Bryce M., Houser, Terry A., Hollis, Larry C., Tokach, Michael D., Nietfeld, Jerome C., Higgins, James J., Anderson, Gary A., Goehring, Brandon L.

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Marbling Texture’s Effects on Beef Palatability von Vierck, Kelly R., Gonzalez, John M., Houser, Terry A., Boyle, Elizabeth A. E., O’Quinn, Travis G.

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Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories von McKillip, Kassandra V., Wilfong, Alaena K., Gonzalez, John M., Houser, Terry A., Unruh, John A., Boyle, Elizabeth A. E., O’Quinn, Travis G.

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Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness von McKillip, Kassandra V., Wilfong, Alaena K., Gonzalez, John M., Houser, Terry A., Unruh, John A., Boyle, Elizabeth A. E., O’Quinn, Travis G.

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