Consumer thresholds for establishing the value of beef tenderness von Miller, M. F, Carr, M. A, Ramsey, C. B, Crockett, K. L, Hoover, L. C

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Radiocarbon Calibration and Analysis of Stratigraphy: The OxCal Program von Bronk Ramsey, Christopher

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Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant von Huffman, K.L. (Texas Tech University, Lubbock.), Miller, M.F, Hoover, L.C, Wu, C.K, Brittin, H.C, Ramsey, C.B

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Accelerated chilling of carcasses to improve pork quality von Springer, M. P, Carr, M. A, Ramsey, C. B, Miller, M. F

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Consumer acceptance of calcium chloride-marinated top loin steaks von Carr, M.A, Crockett, K.L, Ramsey, C.B, Miller, M.F

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Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality von Milligan, S.D, Ramsey, C.B, Miller, M.F, Kaster, C.S, Thompson, L.D

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Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane gene von Kerth, C. R, Carr, M. A, Ramsey, C. B, Brooks, J. C, Johnson, R. C, Cannon, J. E, Miller, M. F

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Shear gradient in longissimus steaks von Kerth, C. R, Montgomery, J. L, Lansdell, J. L, Ramsey, C. B, Miller, M. F

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Characterization and consumer acceptance of three muscles from Hampshire x Rambouillet cross sheep expressing the callipyge phenotype von Kerth, C. R, Jackson, S. P, Ramsey, C. B, Miller, M. F

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Retail consumer acceptance of beef tenderized with calcium chloride von Miller, M.F. (Texas Tech University, Lubbock.), Huffman, K.L, Gilbert, S.Y, Hamman, L.L, Ramsey, C.B

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Probability and Dating von Ramsey, Christopher Bronk

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Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak von Miller, M. F, Kerth, C. R, Wise, J. W, Lansdell, J. L, Stowell, J. E, Ramsey, C. B

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Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem von Kerth, C.R. (Texas Tech University Lubbock, TX.), Miller, M.F, Ramsey, C.B

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Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics von Owen, B.L, Montgomery, J.L, Ramsey, C.B, Miller, M.F

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Bayesian methods applied to the interpretation of multiple OSL dates: high precision sediment ages from Old Scatness Broch excavations, Shetland Isles von Rhodes, E.J., Bronk Ramsey, C., Outram, Z., Batt, C., Willis, L., Dockrill, S., Bond, J.

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Accelerated chilling of carcasses to improve pork quality1 von Springer, M. P., Carr, M. A., Ramsey, C. B., Miller, M. F.

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Consumer acceptability of beef steak tenderness in the home and restaurant von MILLER, M.F., HOOVER, L.C., COOK, K.D., GUERRA, A.L., HUFFMAN, K.L., TINNEY, KS, RAMSEY, C.B., BRITTIN, H.C., HUFFMAN, L.M.

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Improving tenderness of normal and callipyge lambs with calcium chloride von Clare, T. L, Jackson, S. P, Miller, M. F, Elliott, C. T, Ramsey, C. B

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Postmortem injection of calcium chloride effects on beef quality traits von Lansdell, J. L, Miller, M. F, Wheeler, T. L, Koohmaraie, M, Ramsey, C. B

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Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype von Kerth, C.R, Cain, T.L, Jackson, S.P, Ramsey, C.B, Miller, M.F

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