Assessment of the chemical and cooking properties of the major beef muscles and muscle groups von Jeremiah, L.E., Dugan, M.E.R., Aalhus, J.L., Gibson, L.L.

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Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups von Jeremiah, L.E., Dugan, M.E.R., Aalhus, J.L., Gibson, L.L.

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Packaging alternatives to deliver fresh meats using short- or long-term distribution von JEREMIAH, L. E

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The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef von JEREMIAH, L. E, GIBSON, L. L

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The effects of postmortem product handling and aging time on beef palatability von Jeremiah, L.E, Gibson, L.L

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Assessment of palatability attributes of the major beef muscles von Jeremiah, L.E., Gibson, L.L., Aalhus, J.L., Dugan, M.E.R.

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Cooking influences on the palatability of roasts from the beef hip von Jeremiah, L.E., Gibson, L.L.

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The influence of subcutaneous fat thickness and marbling on beef: Palatability and consumer acceptability von Jeremiah, L.E.

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The effect of dietary poultry litter supplementation on beef chemical, cooking, and palatability properties and consumer acceptance von Jeremiah, L.E., Gibson, L.L.

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Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks von Caine, W.R, Aalhus, J.L, Best, D.R, Dugan, M.E.R, Jeremiah, L.E

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The influence of storage and display conditions on the retail properties and case-life of display-ready pork loin roasts von Jeremiah, L.E., Gibson, L.L.

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The influence of storage and display conditions on the color stability of display-ready pork loin roasts von Jeremiah, L.E., Gibson, L.L.

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The influence of controlled atmosphere storage on the flavor and texture profiles of display-ready pork cuts von Jeremiah, L.E., Gibson, L.L.

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The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality von Jeremiah, L.E., Gibson, L.L., Argnosa, G.C.

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Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market von Busboom, J.R., Jeremiah, L.E., Gibson, L.L., Johnson, K.A., Gaskins, C.T., Reeves, J.J., Wright, R.W.

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The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality von Jones, S.D.M., Jeremiah, L.E., Robertson, W.M.

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Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance von Jeremiah, L.E., Tong, A.K.W., Gibson, L.L.

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The relationship of chemical components to flavor attributes of bacon and ham von Jeremiah, L.E., Ball, R.O., Uttaro, B., Gibson, L.L.

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Bacteriology and retail case life of pork after storage in carbon dioxide von Greer, G.G, Dilts, B.D, Jeremiah, L.E

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The storage life of non-muscle offals packaged under vacuum or carbon dioxide von Gill, C.O., Jeremiah, L.E.

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