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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Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of cooked beef steaks von Akinwunmi, I. (Texas Tech Univ., Lubbock, TX), Thompson, L.D, Ramsey, C.B

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Characteristics of 95% lean beef German sausages varying in phosphate and added water von Frederick, T.L, Miller, M.F, Tinney, K.S, Bye, L.R, Ramsey, C.B

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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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The influence of calibration curve construction and composition on the accuracy and precision of radiocarbon wiggle-matching of tree rings, illustrated by Southern Hemisphere atmos... von Hogg, A.G, Heaton, T.J, Ramsey, C.B, Boswijk, G, Palmer, J.G, Turney, C.S.M, Southon, J, Gumbley, W

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Response to comment on “a global environmental crisis 42,000 years ago” von Cooper, A, Turney, C.S.M, Palmer, J, Hogg, A, McGlone, M, Wilmshurst, J, Lorrey, A.M, Heaton, T.J, Russell, J.M, McCracken, K, Anet, J.G, Rozanov, E, Friedel, M, Suter, I, Peter, T, Muscheler, R, Adolphi, F, Dosseto, A, Faith, J.T, Fenwick, P, Fogwill, C.J, Hughen, K, Lipson, M, Liu, J, Nowaczyk, N, Rainsley, E, Ramsey, C.B, Sebastianelli, P, Souilmi, Y, Stevenson, J, Thomas, Z, Tobler, R, Zech, R

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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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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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Calcium chloride injection and degree of doneness effects on the sensory characteristics of beef inside round roasts von Milligan, S.D. (Texas Tech University, Lubbock.), Miller, M.F, Oats, C.N, Ramsey, C.B

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Reduction of microorganisms on beef surfaces utilizing electricity von Bawcom, D.W. (Texas Tech University, Lubbock, TX.), Thompson, L.D, Miller, M.F, Ramsey, C.B

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Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride von Hoover, L.C. (Texas Tech University, Lubbock.), Cook, K.D, Miller, M.F, Huffman, K.L, Wu, C.K, Lansdell, J.L, Ramsey, C.B

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Microbiology of hot-fat-trimmed beef von Miller, M.F, Bawcom, D.B, Wu, C.K, Meade, M.K, Ramsey, C.B

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Effects of breed type and accelerated fat removal on subprimal yields and carcass values von Miller, M.F. (Texas Tech University, Lubbock.), Ramsey, C.B, Claborn, S.W, Wu, C.K

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Implant and biological type effects on beef carcass characteristics von Kerth, C.R., Miller, M.F., Owen, B.L., Brophy, B.H., Ramsey, C.B.

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THE EFFECT OF VITAMIN-MINERAL NUTRITIONAL MODULATION ON THE PORK QUALITY OF HALOTHANE CARRIERS von HAMMAN, L.L., GENTRY, J.G., RAMSEY, C.B., MCGLONE, J.J., MILLER, M.F.

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Effects of grains, marbling and sex on pork tenderness and composition von Ramsey, C.B. (Texas Tech. University, Lubbock), Tribble, L.F, Wu, C, Lind, K.D

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Distribution packaging method and storage time effects on the microbiological characteristics and incidence of the pathogens Listeria monocytogenes and Salmonella in pork von Miller, M.F. (Texas Tech University, Lubbock, TX.), Carr, M.A, Schluter, A.R, Jones, D.K, Meade, M.K, Ramsey, C.B

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Estimates of beef carcass intermuscular fat von Kent, K. R, Davis, G. W, Ramsey, C. B, Schluter, A. R

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PHYSICAL AND MICROBIAL CHARACTERISTICS OF PORK LOINS IN MODIFIED ATMOSPHERE PACKAGES von MEADE, M.K., MILLER, M.F., RAMSEY, C.B.

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