Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles
McKenna, D.R., Mies, P.D., Baird, B.E., Pfeiffer, K.D., Ellebracht, J.W., Savell, J.W.
Published in Meat science (01.08.2005)
Published in Meat science (01.08.2005)
Get full text
Journal Article
Physical, chemical, and histological characteristics of 18 lamb muscles
Tschirhart-Hoelscher, T.E., Baird, B.E., King, D.A., McKenna, D.R., Savell, J.W.
Published in Meat science (01.05.2006)
Published in Meat science (01.05.2006)
Get full text
Journal Article
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon
Person, R.C., McKenna, D.R., Griffin, D.B., McKeith, F.K., Scanga, J.A., Belk, K.E., Smith, G.C., Savell, J.W.
Published in Meat science (01.05.2005)
Published in Meat science (01.05.2005)
Get full text
Journal Article
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace
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.
Published in Meat science (01.11.2005)
Published in Meat science (01.11.2005)
Get full text
Journal Article
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments
Mueller, S.L., King, D.A., Baird, B.E., McKenna, D.R., Osburn, W.N., Savell, J.W.
Published in Meat science (01.10.2006)
Published in Meat science (01.10.2006)
Get full text
Journal Article
Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA
McKenna, D.R., Lorenzen, C.L., Pollok, K.D., Morgan, W.W., Mies, W.L., Harris, J.J., Murphy, R., McAdams, M., Hale, D.S., Savell, J.W.
Published in Meat science (01.02.2004)
Published in Meat science (01.02.2004)
Get full text
Journal Article
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials
Person, R.C., McKenna, D.R., Ellebracht, J.W., Griffin, D.B., McKeith, F.K., Scanga, J.A., Belk, K.E., Smith, G.C., Savell, J.W.
Published in Meat science (01.05.2005)
Published in Meat science (01.05.2005)
Get full text
Journal Article
Influence of feeding vitamin D 3 and aging on the tenderness of four lamb muscles
Boleman, C.T, McKenna, D.R, Ramsey, W.S, Peel, R.K, Savell, J.W
Published in Meat science (01.06.2004)
Published in Meat science (01.06.2004)
Get full text
Journal Article
Influence of feeding vitamin D3 and aging on the tenderness of four lamb muscles
BOLEMAN, C. T, MCKENNA, D. R, RAMSEY, W. S, PEEL, R. K, SAVELL, J. W
Published in Meat science (01.06.2004)
Published in Meat science (01.06.2004)
Get full text
Journal Article