Compositional and instrumental firmness variations within fresh pork bellies von Trusell, Keely A., Apple, Jason K., Yancey, Janeal W.S., Johnson, Tim M., Galloway, Douglas L., Stackhouse, Ryan J.

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Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability von Tapp, W. Nathan, Yancey, Janeal W.S., Apple, Jason K., Dikeman, Michael E., Godbee, Richard G.

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Cooked color of precooked ground beef patties manufactured with mature bull trimmings von Hollenbeck, Jace J., Apple, Jason K., Yancey, Janeal W.S., Johnson, Tim M., Kerns, Kaleigh N., Young, Ashley N.

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Application of tension to prerigor goat carcasses to improve cooked meat tenderness von Basinger, Kelsey L., Shanks, Bruce C., Apple, Jason K., Caldwell, James D., Yancey, Janeal W.S., Backes, Elizabeth A., Wilbers, Luke S., Johnson, Tim M., Bax, Amy L.

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Color stability and tenderness variations within the gluteus medius from beef top sirloin butts von Apple, Jason K., Machete, James B., Stackhouse, Ryan J., Johnson, Tim M., Keys, Cari A., Yancey, Janeal W.S.

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Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB) von Moon, Courtney T., Yancey, Janeal W. S., Apple, Jason K., Hollenbeck, Jace J., Johnson, Timothy M., Winters, Ashley R.

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Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties von Kutz, Mesa B, Vierck, Kelly R, Yancey, Janeal W S

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Comparison of meat quality and health implications of branded and commodity beef von Keys, Cari A., Apple, Jason K., Yancey, Janeal W.S., Stackhouse, Ryan J., Johnson, Tim M., Mehall, Lindsey N., Looper, Michael L.

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Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging1 von Michelle S. Caldwell, Jason K. Apple, Janeal W. S. Yancey, Jason T. Sawyer, Jamie Hawley

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Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging von Caldwell, Michelle S., Apple, Jason K., Yancey, Janeal W. S., Sawyer, Jason T., Hawley, Jamie

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WITHIN-MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS von LEE, MICHELLE S, YANCEY, JANEAL W.S, APPLE, JASON K, SAWYER, JASON T, BAUBLITS, R. TY

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MORINDA CITRIFOLIA BASED ANTIOXIDANT AND ANTIMICROBIAL FORMULATIONS FOR IMPROVED COLOR STABILITY AND INCREASED SHELF LIFE OF VARIOUS MEAT PRODUCTS von GODBEE, RICHARD, YANCEY, JANEAL W. S, APPLE, JASON, K, WADSWORTH, BRYANT, TAPP, W. NATHAN

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MORINDA CITRIFOLIA BASED ANTIOXIDANT AND ANTIMICROBIAL FORMULATIONS FOR IMPROVED COLOR STABILITY AND INCREASED SHELF LIFE OF VARIOUS MEAT PRODUCTS von GODBEE, RICHARD, YANCEY, JANEAL W. S, APPLE, JASON, K, WADSWORTH, BRYANT, TAPP, W. NATHAN

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29 Impact of Extended Feeding Duration on Trained Panel Analysis of Locally Grown Beef von Neal, Elizabeth S, Cheek, Robin A, Gadberry, Shane, Powell, Jeremy G, Setyabrata, Derico, Yancey, Janeal W, Kegley, Elizabeth B, Vierck, Kelly R

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Morinda Citrifolia Based Antioxidant and Antimicrobial Formulations for Improved Color Stability and Increased Shelf Life of Various Meat Products von WADSWORTH BRYANT, GODBEE RICHARD, TAPP W. NATHAN, APPLE JASON K, YANCEY JANEAL W.S

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