Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments von Corbin, C.H., O'Quinn, T.G., Garmyn, A.J., Legako, J.F., Hunt, M.R., Dinh, T.T.N., Rathmann, R.J., Brooks, J.C., Miller, M.F.

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Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor von Dinh, T.T.N., Legako, J.F., Miller, M.F., Brooks, JC

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Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles von Legako, J.F., Brooks, J.C., O'Quinn, T.G., Hagan, T.D.J., Polkinghorne, R., Farmer, L.J., Miller, M.F.

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Comparison of milk oxidation by exposure to LED and fluorescent light von Brothersen, C., McMahon, D.J., Legako, J., Martini, S.

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Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades von Legako, J.F., Dinh, T.T.N., Miller, M.F., Adhikari, K., Brooks, J.C.

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Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters von O'Quinn, T.G., Woerner, D.R., Engle, T.E., Chapman, P.L., Legako, J.F., Brooks, J.C., Belk, K.E., Tatum, J.D.

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Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses von Hunt, M.R., Garmyn, A.J., O'Quinn, T.G., Corbin, C.H., Legako, J.F., Rathmann, R.J., Brooks, J.C., Miller, M.F.

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Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palata... von Hunt, M.R., Legako, J.F., Dinh, T.T.N., Garmyn, A.J., O'Quinn, T.G., Corbin, C.H., Rathmann, R.J., Brooks, J.C., Miller, M.F.

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Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness von Lucherk, L.W., O'Quinn, T.G., Legako, J.F., Rathmann, R.J., Brooks, J.C., Miller, M.F.

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Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progeny von Webb, M.J., Block, J.J., Funston, R.N., Underwood, K.R., Legako, J.F., Harty, A.A., Salverson, R.R., Olson, K.C., Blair, A.D.

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Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions von Legako, J.F., Dinh, T.T.N., Miller, M.F., Brooks, J.C.

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Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets von Chail, A, Legako, J F, Pitcher, L R, Ward, R E, Martini, S, MacAdam, J W

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Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef von Chail, A, Legako, J F, Pitcher, L R, Griggs, T C, Ward, R E, Martini, S, MacAdam, J W

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Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings von Lucherk, L W, O'Quinn, T G, Legako, J F, Rathmann, R J, Brooks, J C, Miller, M F

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Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets von Chail, A, Legako, J F, Pitcher, L R, Ward, R E, Martini, S, MacAdam, J W

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Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings von Lucherk, L W, O'Quinn, T G, Legako, J F, Rathmann, R J, Brooks, J C, Miller, M F

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Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef von Martin, J.N., Brooks, J.C., Brooks, T.A., Legako, J.F., Starkey, J.D., Jackson, S.P., Miller, M.F.

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Zinc Methionine Supplementation Impacts Gene and Protein Expression in Calf-Fed Holstein Steers with Minimal Impact on Feedlot Performance von Hergenreder, J. E, J. F. Legako, T. T. N. Dinh, K. S. Spivey, J. O. Baggerman, P. R. Broadway, J. L. Beckett, M. E. Branine, B. J. Johnson

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Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from th... von Martin, J.N., Brooks, J.C., Thompson, L.D., Savell, J.W., Harris, K.B., May, L.L., Haneklaus, A.N., Schutz, J.L., Belk, K.E., Engle, T., Woerner, D.R., Legako, J.F., Luna, A.M., Douglass, L.W., Douglass, S.E., Howe, J., Duvall, M., Patterson, K.Y., Leheska, J.L.

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Effects of USDA quality grade and degree-of-doneness on volatile compounds from beef strip steaks von Gardner, K., Legako, J.

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