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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Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking von Lorenzen, C.L., Calkins, C.R., Green, M.D., Miller, R.K., Morgan, J.B., Wasser, B.E.

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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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Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA von McKenna, D.R., Lorenzen, C.L., Pollok, K.D., Morgan, W.W., Mies, W.L., Harris, J.J., Murphy, R., McAdams, M., Hale, D.S., Savell, J.W.

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Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff von Schmidt, T.B, Keene, M.P, Lorenzen, C.L

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Comparison between a functionalized glass slide biosensor with fluorescently labeled Calpastatin antibodies and the traditional Calpastatin activity assay von Dolazza, R.M., Wood, A.J., Grant, S.A., Lorenzen, C.L.

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Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks von Callahan, Z. D., Cooper, J. V., Lorenzen, C. L.

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Beef muscle isolation has no detrimental effect on premium ground beef programs von Ohman, C.E., Wiegand, B.R., Gruen, I.U., Lorenzen, C.L.

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Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods von Dow, D.L, Wiegand, B.R, Ellersieck, M.R, Lorenzen, C.L

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USING ULTRASONIC METHODS TO DETERMINE COOKING DEGREE OF DONENESS IN BEEFSTEAKS von BLAKE, E.S, HAIDEKKER, M.A, VIATOR, J.A, HDEIB, M.M, LORENZEN, C.L

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Enhanced efficiency of a capillary-based biosensor over an optical fiber biosensor for detecting calpastatin von Bratcher, C.L., Grant, S.A., Vassalli, J.T., Lorenzen, C.L.

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Pork loin color relative to sensory and instrumental tenderness and consumer acceptance von Norman, J.L, Berg, E.P, Heymann, H, Lorenzen, C.L

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Dietary supplementation of magnesium sulfate and sodium bicarbonate and its effect on pork quality during environmental stress von Humphreys, J.L., Carlson, M.S., Lorenzen, C.L.

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Correlation between a novel calpastatin biosensor and traditional calpastatin assay techniques von Bratcher, C.L., Grant, S.A., Stringer, R.C., Lorenzen, C.L.

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Conjugated linoleic acid content of beef differs by feeding regime and muscle von Lorenzen, C.L., Golden, J.W., Martz, F.A., Grün, I.U., Ellersieck, M.R., Gerrish, J.R., Moore, K.C.

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Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings von Neely, T.R, Lorenzen, C.L, Miller, R.K, Tatum, J.D, Wise, J.W, Taylor, J.F, Buyck, M.J, Reagan, J.O, Savell, J.W

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Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak von Lorenzen, C.L, Neely, T.R, Miller, R.K, Tatum, J.D, Wise, J.W, Taylor, J.F, Buyck, M.J, Reagan, J.O, Savell, J.W

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Prediction of color and pH measurement throughout boneless center-cut pork loins von Norman, J.L., Berg, E.P., Ellersieck, M.R., Lorenzen, C.L.

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Optimizing beef chuck flavor and texture through cookery methods von Adhikari, K, Keene, M.P, Heymann, H, Lorenzen, C.L

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Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak von Savell, J.W, Lorenzen, C.L, Neely, T.R, Miller, R.K, Tatum, J.D, Wise, J.W, Taylor, J.F, Buyck, M.J, Reagan, J.O

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