Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok ( Antidorcas marsupialis), gemsbok (O ryx gazella), kudu ( Tragela... von van Schalkwyk, D.L., McMillin, K.W., Booyse, Mardé, Witthuhn, R.C., Hoffman, L.C.

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Production practices and processing for value-added goat meat von McMillin, K. W, Brock, A. P

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Performance and economic analyses of year-round forage systems for forage-fed beef production in the Gulf Coast von Scaglia, G, Rodriguez, J, Gillespie, J, Bhandari, B, Wang, J J, McMillin, K W

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Performance and economic analyses of year-round forage systems for forage-fed beef production in the Gulf Coast1 von Scaglia, G., Rodriguez, J., Gillespie, J., Bhandari, B., Wang, J. J., McMillin, K. W.

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Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display Temperatures von Ho, C.-P., Huang, N.-Y., McMillin, K.W.

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Dietary effects of soy isoflavones on growth and carcass traits of commercial broilers von Payne, R L, Bidner, T D, Southern, L L, Mcmillin, K W

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Hemoglobin, myoglobin, and total pigments in beef and chicken muscles: chromatographic determination von Han, D. (Rush Presbyterian St. Luke's Medical Center, Chicago, IL.), McMillin, K.W, Godber, J.S

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Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging von Kannan, G., Gadiyaram, K.M., Galipalli, S., Carmichael, A., Kouakou, B., Pringle, T.D., McMillin, K.W., Gelaye, S.

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Effects of Postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss von Boleman, S.J., Boleman, S.L., Bidner, T.D., McMillin, K.W., Monlezun, C.J.

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Iron distribution in heated beef and chicken muscles von Han, D, McMillin, K.W, Godber, J.S, Bidner, T.D, Younathan, M.T, Marshall, D.L, Hart, L.T

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Meat Goat Performance, Carcass Traits, and Meat Characteristics of Kid Meat Goats Supplemented with Sunn Hemp or Concentrates on Pasture von Dugas, T. D. M., McMillin, K. W.

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Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins von GUZMAń, J. C., MCMILLIN, K. W., BIDNER, T. D., DUGAS-SIMS, S., GODBER, J. S.

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Lipid stability of beef model systems with heating and iron fractions von Han, D. (Rush-Presbyterian-St. Luke's Medical Center, Chicago, IL.), McMillin, K.W, Godber, J.S, Bidner, T.D, Younathan, M.T, Hart, L.T

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The relationship between ATP and R-values in postmortem bovine Longissimus dorsi muscle von Koh, K.C., Bidner, T.D., McMillin, K.W., Kim, M.B.

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Flavor and oxidative stability of ground beef patties as affected by source and storage von McMillin, K.W. (Louisiana State Univ., Baton Rouge, LA), Binder, T.D, Felchle, S.E, Dugas, S.M, Koh, K.C

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Effects of postmortem carcass electrical stimulation on goat meat quality characteristics von Gadiyaram, K.M., Kannan, G., Pringle, T.D., Kouakou, B., McMillin, K.W., Park, Y.W.

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Quality Differences in Fresh Domestic, Frozen Domestic, and Frozen Imported Goat Meat von Gregorie, J. C., McMillin, K. W., Maynard, J. N., Persica, M. A.

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DETERMINATION OF SMALL BONE FRAGMENTS IN MECHANICALLY SEPARATED RABBIT MEAT von NEGATU, Z., MCNITT, J.I., MCMILLIN, K.W.

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Enzyme activity levels in beef: effect of postmortem aging and end-point cooking temperature von Spanier, A.M. (USDA/ARS, Southern Regional Research Center, New Orleans, LA), McMillin, K.W, Miller, J.A

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The Contribution of Wildlife to Sustainable Natural Resource Utilization in Namibia: A Review von McMillin, Kenneth W, Witthuhn, R. Corli, Hoffman, Louw C, Schalkwyk, Diana L. van

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