The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development von Vierck, Kelly R., McKillip, Kassandra V., O’Quinn, Travis G., Legako, Jerrad F.

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Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories von McKillip, Kassandra V., Wilfong, Alaena K., Gonzalez, John M., Houser, Terry A., Unruh, John A., Boyle, Elizabeth A. E., O’Quinn, Travis G.

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Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness von McKillip, Kassandra V., Wilfong, Alaena K., Gonzalez, John M., Houser, Terry A., Unruh, John A., Boyle, Elizabeth A. E., O’Quinn, Travis G.

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