Beef flavor: a review from chemistry to consumer von Kerth, Chris R, Miller, Rhonda K

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Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey von Arnold, Robert J, Ochoa, Alejandra, Kerth, Chris R, Miller, Rhonda K, Murray, Seth C

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Maternal nutrient restriction in late pregnancy programs postnatal metabolism and pituitary development in beef heifers von Long, John M, Trubenbach, Levi A, Hobbs, Kenneth C, Poletti, Andrew E, Steinhauser, Chelsie B, Pryor, Jane H, Long, Charles R, Wickersham, Tryon A, Sawyer, Jason E, Miller, Rhonda K, Cardoso, Rodolfo C, Satterfield, Michael Carey

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Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks von Wall, Kayley R., Kerth, Chris R., Miller, Rhonda K., Alvarado, Christine

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Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures von Kerth, Chris R., Miller, Rhonda K.

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Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes von Martinez, Hillary A., Miller, Rhonda K., Kerth, Chris, Wasser, Bridget E.

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Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters von Miller, Rhonda K., Luckemeyer, Tanner J., Kerth, Chris R., Adhikari, Koushik

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A 2020 synopsis of the cell-cultured animal industry von Miller, Rhonda K

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Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and d... von Kerth, Chris R., Wall, Kayley R., Hicks, Zena M., Miller, Rhonda K.

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A current review of U.S. beef flavor II: Managing beef flavor von O'Quinn, Travis G, Legako, Jerrad F, Woerner, Dale R, Kerth, Chris R, Nair, Mahesh N, Brooks, J Chance, Lancaster, Jessica M, Miller, Rhonda K

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A current review of U.S. beef flavor I: Measuring beef flavor von Kerth, Chris R., Legako, Jerrad F., Woerner, Dale R., Brooks, J. Chance, Lancaster, Jessica M., O'Quinn, Travis G., Nair, Mahesh, Miller, Rhonda K.

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Effects of temperament at feedlot arrival and breed type on growth efficiency, feeding behavior, and carcass value in finishing heifers von Olson, Cameron A, Carstens, Gordon E, Herring, Andy D, Hale, Daniel S, Kayser, William C, Miller, Rhonda K

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Effects of relative humidity on dry-aged beef quality von Ribeiro, Felipe A., Lau, Soon K., Furbeck, Rebecca A., Herrera, Nicolas J., Henriott, Morgan L., Bland, Nicolas A., Fernando, Samodha C., Subbiah, Jeyamkondan, Pflanzer, Sérgio B., Dinh, Thu T., Miller, Rhonda K., Sullivan, Gary A., Calkins, Chris R.

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Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations von Kerth, Chris R., Harbison, Amanda L., Smith, Stephen B., Miller, Rhonda K.

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Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics von Blackmon, Terronica, Miller, Rhonda K., Kerth, Chris, Smith, Stephen B.

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Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef von Cassens, Andrew M., Arnold, Ashley N., Miller, Rhonda K., Gehring, Kerri B., Savell, Jeffrey W.

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Replacing cottonseed meal and sorghum grain with corn dried distillers’ grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds tra... von Hodges, Kade M, Kerth, Chris R, Whitney, Travis R, Wall, Kayley R, Miller, Rhonda K, Ramsey, W Shawn, Woerner, Dale R

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Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters von Miller, Rhonda K., Gray, Rachel A., Kerth, Chris R., Adhikari, Koushik, Neal, Jay

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Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties von Movileanu, Iulia, Núñez de González, Máryuri T., Hafley, Brian, Miller, Rhonda K., Keeton, Jimmy T.

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Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference von Zhai, Chaoyu, Schilling, Bailey, Prenni, Jessica E., Brooks, J. Chance, Legako, Jerrad F., Miller, Rhonda K., Hernandez-Sintharakao, Michael J., Gifford, Cody L., Delmore, Robert, Nair, Mahesh N.

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