publication venue for
- Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds. 5. 2022
- Depletion and Bioaccumulation of Ractopamine Hydrochloride (RH) in the Gastrointestinal Tract of Bovine. 3. 2019
- Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality?. 3:133-133. 2019
- Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes 1. 3:467-478. 2019
- National Beef Quality Audit- 2016: Frequency Distributions of Beef Ribeyes within Usda Quality Grades. 2:27-28. 2018
- National Beef Quality Audit-2016: Comparisons between Fed Steers/Heifers and Market Cows/Bulls for By-Product Condemnations. 2:101-102. 2018
- Postmortem Aging Does Not Improve Palatability of Texas-Style Barbecue Briskets. 2:110-110. 2018
- Sorghum Bran as an Antioxidant in Pork and Poultry Products. 2:83-83. 2017
- Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets. 1:46-52. 2017
- Genome Sequencing of Non-Pathogenic E. coli Approved as Pathogen Surrogates. 1:134-134. 2017
- Method of Inoculum Preparation Impacts Efficiency of E. Coli O157:H7 and Salmonella Surrogate Organism Inoculation onto Intact Beef During Antimicrobial Intervention Validation. 1:128-128. 2017
- Sorghum Bran as an Antioxidant in Pre-Cooked Ground Pork and Poultry Products. 1:72-72. 2017
- National Beef Tenderness Survey2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice. 8.
- Quality and Palatability of Beef Subprimals Subjected to Various Frozen/Refrigerated Storage Conditions. 7.