Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles von McKenna, D.R., Mies, P.D., Baird, B.E., Pfeiffer, K.D., Ellebracht, J.W., Savell, J.W.

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Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins von Smith, R.D., Nicholson, K.L., Nicholson, J.D.W., Harris, K.B., Miller, R.K., Griffin, D.B., Savell, J.W.

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Warner–Bratzler shear evaluations of 40 bovine muscles von Belew, J.B., Brooks, J.C., McKenna, D.R., Savell, J.W.

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Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle von King, D.A., Schuehle Pfeiffer, C.E., Randel, R.D., Welsh, T.H., Oliphint, R.A., Baird, B.E., Curley, K.O., Vann, R.C., Hale, D.S., Savell, J.W.

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Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups von Laster, M.A., Smith, R.D., Nicholson, K.L., Nicholson, J.D.W., Miller, R.K., Griffin, D.B., Harris, K.B., Savell, J.W.

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Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles von Kim, Y.H., Keeton, J.T., Smith, S.B., Berghman, L.R., Savell, J.W.

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Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions von Kim, Y.H., Keeton, J.T., Smith, S.B., Maxim, J.E., Yang, H.S., Savell, J.W.

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Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses von Stolowski, G.D., Baird, B.E., Miller, R.K., Savell, J.W., Sams, A.R., Taylor, J.F., Sanders, J.O., Smith, S.B.

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Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres von Kim, Y.H., Keeton, J.T., Yang, H.S., Smith, S.B., Sawyer, J.E., Savell, J.W.

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Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals von Laster, B.A., Harris, K.B., Lucia, L.M., Castillo, A., Savell, J.W.

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Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces von King, D.A., Lucia, L.M., Castillo, A., Acuff, G.R., Harris, K.B., Savell, J.W.

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Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere von Kim, Y.H., Keeton, J.T., Hunt, M.C., Savell, J.W.

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Physical, chemical, and histological characteristics of 18 lamb muscles von Tschirhart-Hoelscher, T.E., Baird, B.E., King, D.A., McKenna, D.R., Savell, J.W.

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Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings von Ellebracht, J.W., King, D.A., Castillo, A., Lucia, L.M., Acuff, G.R., Harris, K.B., Savell, J.W.

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In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis von Bagley, J.L., Nicholson, K.L., Pfeiffer, K.D., Savell, J.W.

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Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon von Person, R.C., McKenna, D.R., Griffin, D.B., McKeith, F.K., Scanga, J.A., Belk, K.E., Smith, G.C., Savell, J.W.

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Comparison of methods for decontamination from beef carcass surfaces von HARDIN, M. D, ACUFF, G. R, LUCIA, L. M, OMAN, J. S, SAVELL, J. W

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Beef hide antimicrobial interventions as a means of reducing bacterial contamination von Baird, B.E., Lucia, L.M., Acuff, G.R., Harris, K.B., Savell, J.W.

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Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chi... von Eastwood, L.C., Taylor, T.M., Savell, J.W., Gehring, K.B., Arnold, A.N.

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Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace von Wright, L.I., Scanga, J.A., Belk, K.E., Engle, T.E., Tatum, J.D., Person, R.C., McKenna, D.R., Griffin, D.B., McKeith, F.K., Savell, J.W., Smith, G.C.

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