National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments von Voges, K.L., Mason, C.L., Brooks, J.C., Delmore, R.J., Griffin, D.B., Hale, D.S., Henning, W.R., Johnson, D.D., Lorenzen, C.L., Maddock, R.J., Miller, R.K., Morgan, J.B., Baird, B.E., Gwartney, B.L., Savell, J.W.

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Retail cutting characteristics for US Choice and US Select beef subprimals von Voges, K.L., Pfeiffer, K.D., Baird, B.E., King, D.A., Johnson, H.K., Griffin, D.B., Savell, J.W.

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Innovative wholesale carcass fabrication and retail cutting to optimize beef value von Pfeiffer, K.D., Voges, K.L., King, D.A., Griffin, D.B., Savell, J.W.

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High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses von King, D.A, Voges, K.L, Hale, D.S, Waldron, D.F, Taylor, C.A, Savell, J.W

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Sponsorship and image: a replication and extension von Pope, Nigel K. L., Voges, Kevin E.

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