Compositional and instrumental firmness variations within fresh pork bellies von Trusell, Keely A., Apple, Jason K., Yancey, Janeal W.S., Johnson, Tim M., Galloway, Douglas L., Stackhouse, Ryan J.

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Cooked color of precooked ground beef patties manufactured with mature bull trimmings von Hollenbeck, Jace J., Apple, Jason K., Yancey, Janeal W.S., Johnson, Tim M., Kerns, Kaleigh N., Young, Ashley N.

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Application of tension to prerigor goat carcasses to improve cooked meat tenderness von Basinger, Kelsey L., Shanks, Bruce C., Apple, Jason K., Caldwell, James D., Yancey, Janeal W.S., Backes, Elizabeth A., Wilbers, Luke S., Johnson, Tim M., Bax, Amy L.

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WITHIN-MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS von LEE, MICHELLE S, YANCEY, JANEAL W.S, APPLE, JASON K, SAWYER, JASON T, BAUBLITS, R. TY

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Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability von Tapp, W. Nathan, Yancey, Janeal W.S., Apple, Jason K., Dikeman, Michael E., Godbee, Richard G.

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Comparison of meat quality and health implications of branded and commodity beef von Keys, Cari A., Apple, Jason K., Yancey, Janeal W.S., Stackhouse, Ryan J., Johnson, Tim M., Mehall, Lindsey N., Looper, Michael L.

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Color stability and tenderness variations within the gluteus medius from beef top sirloin butts von Apple, Jason K., Machete, James B., Stackhouse, Ryan J., Johnson, Tim M., Keys, Cari A., Yancey, Janeal W.S.

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Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB) von Moon, Courtney T., Yancey, Janeal W. S., Apple, Jason K., Hollenbeck, Jace J., Johnson, Timothy M., Winters, Ashley R.

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Morinda Citrifolia Based Antioxidant and Antimicrobial Formulations for Improved Color Stability and Increased Shelf Life of Various Meat Products von WADSWORTH BRYANT, GODBEE RICHARD, TAPP W. NATHAN, APPLE JASON K, YANCEY JANEAL W.S

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