HR job title
- Distinguished Professor
- Contact Info
- 1 979 845 3992
- ORCiD
- 0000-0003-0354-1286
Savell, Jeffrey Distinguished Professor
Positions
- Distinguished Professor, Animal Science, College of Agriculture and Life Sciences
- Overview
- Publications
- Research
- Teaching
- Works By Students
- Background
- Contact
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Overview
Publications
selected publications
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academic article
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Till, M. C., Arnold, A. N., Griffin, D. B., Hale, D. S., Kerth, C. R., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2021).
Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments. Meat and Muscle Biology.
5(1),
-
Eastwood, L. C., Taylor, T. M., Savell, J. W., Gehring, K. B., & Arnold, A. N.
(2020).
Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork. MEAT SCIENCE.
172, 108309-108309.
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Steele, C. C., Arnold, A. N., Gehring, K. B., Griffin, D. B., & Savell, J. W.
(2020).
Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail. Translational Animal Science.
4(3), txaa107.
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Riley, D. G., Mantilla-Rojas, C., Miller, R. K., Nicholson, K. L., Gill, C. A., Herring, A. D., ... Sanders, J. O.
(2020).
Genome association of carcass and palatability traits from Bos indicus-Bos taurus crossbred steers within electrical stimulation status and correspondence with steer temperament 3. Aroma and flavor attributes of cooked steaks. Livestock Science.
233, 103943-103943.
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Foster, M. K., Caldwell, K. R., Arnold, A. N., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2020).
Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations. MEAT SCIENCE.
172, 108319-108319.
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Kirkpatrick, R. R., Arnold, A. N., Cross, H. R., Savell, J. W., & Gehring, K. B.
(2019).
Survey of Quality Attributes of Beef from Farmers Market Vendors. Journal of Food Quality.
2019, 1-9.
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Gawlik, C. J., Arnold, A. N., Taylor, T. M., Savell, J. W., & Gehring, K. B.
(2019).
Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality?. Meat and Muscle Biology.
3(2), 133-133.
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Gawlik, C. J., Arnold, A. N., Taylor, T. M., Savell, J. W., & Gehring, K. B.
(2019).
Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality?. Meat and Muscle Biology.
3(2),
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Miller, R. K., Kerth, C. R., Berto, M. C., Laird, H. L., & Savell, J. W.
(2019).
Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes 1. Meat and Muscle Biology.
3(1), 467-478.
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Nickelson, K. J., Taylor, T. M., Griffin, D. B., Savell, J. W., Gehring, K. B., & Arnold, A. N.
(2019).
Assessment of Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter in Texas. JOURNAL OF FOOD PROTECTION.
82(2), 310-315.
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Taylor, T. M., & Coauthors, ..
(2018).
Erratum. JOURNAL OF FOOD PROTECTION.
81(12), 1920-1920.
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Cassens, A. M., Arnold, A. N., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2018).
Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef. MEAT SCIENCE.
146, 1-8.
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Bessire, B. C., Thomas, M., Gehring, K. B., Savell, J. W., Griffin, D. B., Taylor, T. M., ... Scaria, J.
(2018).
National survey of Salmonella prevalence in lymph nodes of sows and market hogs. Translational Animal Science.
2(4), txy072--371.
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BELK, A. D., ARNOLD, A. N., SAWYER, J. E., GRIFFIN, D. B., TAYLOR, T. M., SAVELL, J. W., & GEHRING, K. B.
(2018).
Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding Stages. JOURNAL OF FOOD PROTECTION.
81(4), 549-553.
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Roseland, J. M., Nguyen, Q. V., Douglass, L. W., Patterson, K. Y., Howe, J. C., Williams, J. R., ... McNeill, S. H.
(2018).
Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study. Journal of Food Composition and Analysis.
66, 55-64.
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Tindel, S. B., Murray, A. R., Arnold, A. N., Griffin, D. B., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2018).
Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals. Meat and Muscle Biology.
2(1), 344-352.
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Eastwood, L. C., Arnold, A. N., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2018).
Impact of Multiple Antimicrobial Interventions on Ground Beef Quality. Meat and Muscle Biology.
2(1), 46-56.
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Bessire, B. C., Thomas, M., Gehring, K. B., Savell, J. W., Griffin, D. B., Taylor, T. M., ... Scaria, J.
(2018).
Salmonella Prevalence in Lymph Nodes of Sows and Market Hogs in the United States. Meat and Muscle Biology.
2(2), 129-130.
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Nickelson, K. J., Taylor, T. M., Griffin, D. B., Savell, J. W., Gehring, K. B., & Arnold, A. N.
(2018).
Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter during 2 Seasons in Texas. Meat and Muscle Biology.
2(2), 145-146.
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Tindel, S. B., Murray, A. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2018).
Impact of Extended Aging Time and Freezing on Tenderness of Beef Top Sirloin Steaks. Meat and Muscle Biology.
2(2), 123-123.
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Murray, A. R., Tindel, S. B., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2018).
Is Blade Tenderization Still Needed for Inherently Tender Top Sirloin Steaks?. Meat and Muscle Biology.
2(2), 79-79.
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Harris, M. K., Eastwood, L. C., Boykin, C. A., Arnold, A. N., Gehring, K. B., Hale, D. S., ... Stelzleni, A. M.
(2018).
National Beef Quality Audit – 2016: Assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry. Translational Animal Science.
2(1), txx002--49.
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Steele, C. C., Boykin, C. A., Eastwood, L. C., Harris, M. K., Hale, D. S., Kerth, C. R., ... Savell, J. W.
(2018).
National Beef Quality Audit- 2016: Frequency Distributions of Beef Ribeyes within Usda Quality Grades. Meat and Muscle Biology.
2(2), 27-28.
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Eastwood, L. C., Harris, M. K., Boykin, C. A., Arnold, A. N., Gehring, K. B., Hale, D. S., ... Stelzleni, A. M.
(2018).
National Beef Quality Audit-2016: Comparisons between Fed Steers/Heifers and Market Cows/Bulls for By-Product Condemnations. Meat and Muscle Biology.
2(2), 101-102.
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Gooch, M. C., Arnold, A. N., Griffin, D. B., Hale, D. S., Kerth, C. R., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2018).
Palatability of Beef Top Loin Steaks Sourced From 3 Quality Grade Groups from Texas and Northern Establishments. Meat and Muscle Biology.
2(2), 111-111.
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Harris, M. K., Riley, R. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2018).
Postmortem Aging Does Not Improve Palatability of Texas-Style Barbecue Briskets. Meat and Muscle Biology.
2(2), 110-110.
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Kirkpatrick, R. R., Arnold, A. N., Savell, J. W., & Gehring, K. B.
(2018).
Tenderness and Consumer Acceptance of Steaks Purchased at Farmers Markets in Texas. Meat and Muscle Biology.
2(2), 115-116.
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Harris, M. K., Eastwood, L. C., Boykin, C. A., Arnold, A. N., Gehring, K. B., Hale, D. S., ... Stelzleni, A. M.
(2017).
National Beef Quality Audit–2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products. Translational Animal Science.
1(4), 570-584.
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Hasty, J. D., Pfeifer, M. M., Eastwood, L. C., Gredell, D. A., Gifford, C. L., Levey, J. R., ... Belk, K. E.
(2017).
National Beef Quality Audit-2016: Phase 1, Face-to-face interviews. Translational Animal Science.
1(3), 320-332.
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McNeill, S. H., Cifelli, A. M., Roseland, J. M., Belk, K. E., Woerner, D. R., Gehring, K. B., ... Thompson, L. D.
(2017).
A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free. Nutrients.
9(9), 936-936.
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Boykin, C. A., Eastwood, L. C., Harris, M. K., Hale, D. S., Kerth, C. R., Griffin, D. B., ... Savell, J. W.
(2017).
National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments. J Anim Sci.
95(7), 3003-3011.
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Boykin, C. A., Eastwood, L. C., Harris, M. K., Hale, D. S., Kerth, C. R., Griffin, D. B., ... Savell, J. W.
(2017).
National Beef Quality Audit – 2016: Survey of carcass characteristics through instrument grading assessments. J Anim Sci.
95(7), 3003-3011.
-
Boykin, C. A., Eastwood, L. C., Harris, M. K., Hale, D. S., Kerth, C. R., Griffin, D. B., ... Savell, J. W.
(2017).
National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers. J Anim Sci.
95(7), 2993-3002.
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Boykin, C. A., Eastwood, L. C., Harris, M. K., Hale, D. S., Kerth, C. R., Griffin, D. B., ... Savell, J. W.
(2017).
National Beef Quality Audit–2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers. J Anim Sci.
95(7), 2993-3002.
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Eastwood, L. C., Boykin, C. A., Harris, M. K., Arnold, A. N., Hale, D. S., Kerth, C. R., ... Stelzleni, A. M.
(2017).
National Beef Quality Audit-2016: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products. Translational Animal Science.
1(2), 229-238.
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Harris, M. K., Riley, R. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2017).
Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets. Meat and Muscle Biology.
1(1), 46-52.
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Harris, M. K., Riley, R. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2017).
Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets. Meat and Muscle Biology.
1(1),
-
Martinez, H. A., Arnold, A. N., Brooks, J. C., Carr, C. C., Gehring, K. B., Griffin, D. B., ... Savell, J. W.
(2017).
National Beef Tenderness Survey–2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef. Meat and Muscle Biology.
1(1), 138-148.
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Frenzel, M., Taylor, M. T., Savell, J. W., & Gehring, K. B.
(2017).
Method of Inoculum Preparation Impacts Efficiency of E. Coli O157:H7 and Salmonella Surrogate Organism Inoculation onto Intact Beef During Antimicrobial Intervention Validation. Meat and Muscle Biology.
1(2), 128-128.
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Villarreal-Silva, M., Genho, D. P., Ilhak, I., Lucia, L. M., Dickson, J. S., Gehring, K. B., Savell, J. W., & Castillo, A.
(2016).
Tracing Surrogates for Enteric Pathogens Inoculated on Hide through the Beef Harvesting Process. JOURNAL OF FOOD PROTECTION.
79(11), 1860-1867.
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Xie, Y., Savell, J. W., Arnold, A. N., Gehring, K. B., Gill, J. J., & Taylor, T. M.
(2016).
Prevalence and Characterization of Salmonella enterica and Salmonella Bacteriophages Recovered from Beef Cattle Feedlots in South Texas. JOURNAL OF FOOD PROTECTION.
79(8), 1332-1340.
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Xie, Y., Savell, J. W., Arnold, A. N., Gehring, K. B., Gill, J. J., & Taylor, T. M.
(2016).
Prevalence and characterization of salmonella enterica and salmonella bacteriophages recovered from beef cattle feedlots in south Texas. JOURNAL OF FOOD PROTECTION.
79(8), 1332-1340.
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Wu, G., Cross, H. R., Gehring, K. B., Savell, J. W., Arnold, A. N., & McNeill, S. H.
(2016).
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts,. J Anim Sci.
94(6), 2603-2613.
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Berto, M., Kerth, C. R., Miller, R. K., & Savell, J. W.
(2016).
Flavor and tenderness descriptive attributes in steaks with different steak thickness, quality grade and cooking surface temperatures. MEAT SCIENCE.
112, 115-116.
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Eastwood, L. C., Arnold, A. N., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2016).
Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals. MEAT SCIENCE.
116, 230-235.
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Roseland, J. M., Williams, J. R., Nguyen, Q. V., Pehrsson, P. R., Patterson, K. Y., Thompson, L. D., ... Gehring, K. B.
(2016).
USDA provides new and updated meat nutrient data and applications, through university and industry collaborations. MEAT SCIENCE.
112, 148-149.
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McKeith, R. O., King, D. A., Grayson, A. L., Shackelford, S. D., Gehring, K. B., Savell, J. W., & Wheeler, T. L.
(2016).
Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef. MEAT SCIENCE.
116, 165-173.
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Roseland, J. M., Nguyen, Q. V., Williams, J. R., Douglass, L. W., Patterson, K. Y., Howe, J. C., ... McNeill, S. H.
(2015).
Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts. Journal of Food Composition and Analysis.
43, 131-139.
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Igo, M. W., Arnold, A. N., Miller, R. K., Gehring, K. B., Mehall, L. N., Lorenzen, C. L., ... Savell, J. W.
(2015).
Tenderness assessments of top loin steaks from retail markets in four U.S. cities. J Anim Sci.
93(10), 4610-4616.
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Igo, M. W., Arnold, A. N., Miller, R. K., Gehring, K. B., Mehall, L. N., Lorenzen, C. L., ... Savell, J. W.
(2015).
Tenderness assessments of top loin steaks from retail markets in four U.S. cities. J Anim Sci.
93(10), 4610-4616.
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Acheson, R. J., Woerner, D. R., Martin, J. N., Belk, K. E., Engle, T. E., Brown, T. R., ... McNeill, S. H.
(2015).
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round. MEAT SCIENCE.
110, 236-244.
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Ulbrich, C. J., Lucia, L. M., Arnold, A. N., Taylor, T. M., Savell, J. W., & Gehring, K. B.
(2015).
Reduction of Surrogates for Escherichia coli O157:H7 and Salmonella during the Production of Nonintact Beef Products by Chemical Antimicrobial Interventions. JOURNAL OF FOOD PROTECTION.
78(5), 881-887.
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Eastwood, C., Arnold, A., Harris, K., Miller, R., & Savell, J.
(2015).
Impact of multiple antimicrobial interventions on ground beef quality. MEAT SCIENCE.
101, 121-122.
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West, S. E., Harris, K. B., Haneklaus, A. N., Savell, J. W., Thompson, L. D., Brooks, J. C., ... Patterson, K.
(2014).
Nutrient Database Improvement Project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck. MEAT SCIENCE.
97(4), 558-567.
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Acheson, R., Woerner, D. R., Belk, K. E., Engle, T. E., Brown, T. R., Martin, J. N., ... Leheska, J. L.
(2014).
Effects of quality grade, yield grade, gender, and cattle type on the nutrient composition of retail cuts from the beef loin and round. MEAT SCIENCE.
96(1), 447-447.
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McKeith, R. O., King, D. A., Grayson, A. L., Shackelford, S. D., Savell, J. W., & Wheeler, T. L.
(2014).
Influence of mitochondrial efficiency on beef lean color stability. MEAT SCIENCE.
96(1), 476-476.
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Smith, A. M., Harris, K. B., Griffin, D. B., Miller, R. K., Kerth, C. R., & Savell, J. W.
(2014).
Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively. MEAT SCIENCE.
97(1), 21-26.
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Nicholson, J., Nicholson, K. L., Frenzel, L. L., Maddock, R. J., Delmore, R. J., Lawrence, T. E., ... Savell, J. W.
(2013).
Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls. J Anim Sci.
91(10), 5026-5036.
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Martin, J. N., Brooks, J. C., Thompson, L. D., Savell, J. W., Harris, K. B., May, L. L., ... Leheska, J. L.
(2013).
Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate. MEAT SCIENCE.
95(3), 486-494.
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Igo, J. L., VanOverbeke, D. L., Woerner, D. R., Tatum, J. D., Pendell, D. L., Vedral, L. L., ... Belk, K. E.
(2013).
Phase I of The National Beef Quality Audit-2011: Quantifying willingness-to-pay, best-worst scaling, and current status of quality characteristics in different beef industry marketing sectors. J Anim Sci.
91(4), 1907-1919.
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Nicholson, J., Nicholson, K. L., Frenzel, L. L., Maddock, R. J., Delmore, R. J., Lawrence, T. E., ... Savell, J. W.
(2013).
Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls. J Anim Sci.
91(10), 5026-5036.
-
Guelker, M. R., Haneklaus, A. N., Brooks, J. C., Carr, C. C., Delmore, R. J., Griffin, D. B., ... Savell, J. W.
(2012).
National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments. J Anim Sci.
91(2), 1005-1014.
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McKeith, R. O., Gray, G. D., Hale, D. S., Kerth, C. R., Griffin, D. B., Savell, J. W., ... O'Connor, M. E.
(2012).
National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts,. J Anim Sci.
90(13), 5135-5142.
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Moore, M. C., Gray, G. D., Hale, D. S., Kerth, C. R., Griffin, D. B., Savell, J. W., ... O'Connor, M. E.
(2012).
National Beef Quality Audit–2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers,. J Anim Sci.
90(13), 5143-5151.
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Gray, G. D., Moore, M. C., Hale, D. S., Kerth, C. R., Griffin, D. B., Savell, J. W., ... O'Connor, M. E.
(2012).
National Beef Quality Audit–2011: Survey of instrument grading assessments of beef carcass characteristics,. J Anim Sci.
90(13), 5152-5158.
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HANEKLAUS, A. N., HARRIS, K. B., GRIFFIN, D. B., EDRINGTON, T. S., LUCIA, L. M., & SAVELL, J. W.
(2012).
Salmonella Prevalence in Bovine Lymph Nodes Differs among Feedyards. JOURNAL OF FOOD PROTECTION.
75(6), 1131-1133.
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Haneklaus, A. N., Harris, K. B., Cuervo, M. P., Ilhak, O. I., Lucia, L. M., Castillo, A., ... Savell, J. W.
(2012).
"Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products," A Comment on: J. Food Prot. 74(10):1741-1745 (2011) Response. JOURNAL OF FOOD PROTECTION.
75(4), 629-630.
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MURAS, T. M., HARRIS, K. B., LUCIA, L. M., HARDIN, M. D., & SAVELL, J. W.
(2012).
Dispersion and Survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the Production of Marinated Beef Inside Skirt Steaks and Tri-Tip Roasts. JOURNAL OF FOOD PROTECTION.
75(2), 255-260.
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Powell, L., Nicholson, K. L., Huerta-Montauti, D., Miller, R. K., & Savell, J. W.
(2011).
Constraints on establishing threshold levels for Warner–Bratzler shear-force values based on consumer sensory ratings for seven beef muscles. Animal Production Science.
51(10), 959-966.
-
HANEKLAUS, A. N., HARRIS, K. B., CUERVO, M. P., ILHAK, O. I., LUCIA, L. M., CASTILLO, A., ... SAVELL, J. W.
(2011).
Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products. JOURNAL OF FOOD PROTECTION.
74(10), 1741-1745.
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Laster, B. A., Harris, K. B., Lucia, L. M., Castillo, A., & Savell, J. W.
(2011).
Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals. MEAT SCIENCE.
90(2), 420-425.
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LEMMONS, J. L., LUCIA, L. M., HARDIN, M. D., SAVELL, J. W., & HARRIS, K. B.
(2011).
Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-Packaged Subprimals Destined for Nonintact Use. JOURNAL OF FOOD PROTECTION.
74(7), 1048-1053.
-
Smith, A. M., Harris, K. B., Haneklaus, A. N., & Savell, J. W.
(2011).
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness. MEAT SCIENCE.
89(2), 228-232.
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Haneklaus, A. N., Hodgen, J. M., Delmore, R. J., Lawrence, T. E., Yates, D. A., Allen, D. M., Griffin, D. B., & Savell, J. W.
(2011).
Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers. J Anim Sci.
89(9), 2867-2877.
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West, S. E., Nicholson, K. L., Nicholson, J., Griffin, D. B., Lawrence, T. E., Wasser, B. E., & Savell, J. W.
(2011).
Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United States. MEAT SCIENCE.
88(4), 610-618.
-
HANEKLAUS, A. N., HARRIS, K. B., MÁRQUEZ-GONZÁLEZ, M., LUCIA, L. M., CASTILLO, A., HARDIN, M. D., OSBURN, W. N., & SAVELL, J. W.
(2011).
Alternative Cooling Procedures for Large, Intact Meat Products To Achieve Stabilization Microbiological Performance Standards. JOURNAL OF FOOD PROTECTION.
74(1), 101-105.
-
Bagley, J. L., Nicholson, K. L., Pfeiffer, K. D., & Savell, J. W.
(2010).
In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis. MEAT SCIENCE.
85(1), 104-109.
-
Kim, Y. H., Keeton, J. T., Hunt, M. C., & Savell, J. W.
(2010).
Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere. Food Chemistry.
119(3), 918-922.
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Boler, D. D., Holmer, S. F., McKeith, F. K., Killefer, J., VanOverbeke, D. L., Hilton, G. G., ... Allen, D. M.
(2009).
Effects of feeding zilpaterol hydrochloride for twenty to forty days on carcass cutability and subprimal yield of calf-fed Holstein steers. J Anim Sci.
87(11), 3722-3729.
-
Kim, Y. H., Keeton, J. T., Smith, S. B., Maxim, J. E., Yang, H. S., & Savell, J. W.
(2009).
Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions. Food Chemistry.
115(1), 272-278.
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Kim, Y. H., Keeton, J. T., Smith, S. B., Berghman, L. R., & Savell, J. W.
(2009).
Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles. MEAT SCIENCE.
83(3), 376-382.
-
Kim, Y. H., Keeton, J. T., Yang, H. S., Smith, S. B., Sawyer, J. E., & Savell, J. W.
(2009).
Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres. MEAT SCIENCE.
82(2), 234-240.
-
Pfeiffer, C., King, D. A., Lucia, L. M., Cabrera-Diaz, E., Acuff, G. R., Randel, R. D., ... Savell, J. W.
(2008).
Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattle. MEAT SCIENCE.
81(2), 300-306.
-
Mason, C. L., Nicholson, K. L., Brooks, J. C., Delmore, R. J., Henning, W. R., Johnson, D. D., ... Savell, J. W.
(2008).
National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments. MEAT SCIENCE.
81(2), 335-343.
-
Garcia, L. G., Nicholson, K. L., Hoffman, T. W., Lawrence, T. E., Hale, D. S., Griffin, D. B., ... Smith, G. C.
(2008).
National Beef Quality Audit–2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers 1. J Anim Sci.
86(12), 3533-3543.
-
Pond, W. G., Boleman, S. L., Fiorotto, M. L., Ho, H., Knabe, D. A., Mersmann, H. J., Savell, J. W., & Su, D. R.
(2008).
Perinatal Ontogeny of Brain Growth in the Domestic Pig. EXPERIMENTAL BIOLOGY AND MEDICINE.
223(1), 102-108.
-
Shook, J. N., Vanoverbeke, D. L., Scanga, J. A., Belk, K. E., Savell, J. W., Lawrence, T. E., ... Smith, G. C.
(2008).
The National Beef Quality Audit-2005, Phase I: Views of Producers,Packers, and Merchandisers on Current Quality Characteristics of the Beef Industry1. The Professional Animal Scientist.
24(3), 189-197.
-
Laster, M. A., Smith, R. D., Nicholson, K. L., Nicholson, J., Miller, R. K., Griffin, D. B., Harris, K. B., & Savell, J. W.
(2008).
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. MEAT SCIENCE.
80(3), 795-804.
-
Huerta-Montauti, D., Miller, R. K., Pfeiffer, C., Pfeiffer, K. D., Nicholson, K. L., Osburn, W. N., & Savell, J. W.
(2007).
Identifying muscle and processing combinations suitable for use as beef for fajitas. MEAT SCIENCE.
80(2), 259-271.
-
Smith, R. D., Nicholson, K. L., Nicholson, J., Harris, K. B., Miller, R. K., Griffin, D. B., & Savell, J. W.
(2007).
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. MEAT SCIENCE.
79(4), 631-639.
-
Voges, K. L., Mason, C. L., Brooks, J. C., Delmore, R. J., Griffin, D. B., Hale, D. S., ... Savell, J. W.
(2007).
National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments. MEAT SCIENCE.
77(3), 357-364.
-
Smith, S. B., Chapman, A. A., Lunt, D. K., Harris, J. J., & Savell, J. W.
(2007).
Adiposity of calf- and yearling-fed Brangus steers raised to constant-age and constant-body weight endpoints. J Anim Sci.
85(5), 1136-1143.
-
Tipton, N. C., King, D. A., Paschal, J. C., Hale, D. S., & Savell, J. W.
(2006).
Effects of oral vitamin D3 supplementation and supplement withdrawal on the accumulation of magnesium, calcium, and vitamin D in the serum, liver, and muscle tissue and subsequent carcass and meat quality of Bos indicus influenced cattle. MEAT SCIENCE.
75(1), 150-158.
-
GRIFFIN, C. L., STIFFLER, D. M., SMITH, G. C., & SAVELL, J. W.
(2006).
Consumer Acceptance of Steaks and Roasts from Charolais Crossbred Bulls and Steers. JOURNAL OF FOOD SCIENCE.
50(1), 165-168.
-
King, D. A., Pfeiffer, C., Randel, R. D., Welsh, T. H., Oliphint, R. A., Baird, B. E., ... Savell, J. W.
(2006).
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle. MEAT SCIENCE.
74(3), 546-556.
-
Tschirhart-Hoelscher, T. E., Baird, B. E., King, D. A., McKenna, D. R., & Savell, J. W.
(2006).
Physical, chemical, and histological characteristics of 18 lamb muscles. MEAT SCIENCE.
73(1), 48-54.
-
Mueller, S. L., King, D. A., Baird, B. E., McKenna, D. R., Osburn, W. N., & Savell, J. W.
(2006).
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments. MEAT SCIENCE.
74(2), 272-280.
-
Stolowski, G. D., Baird, B. E., Miller, R. K., Savell, J. W., Sams, A. R., Taylor, J. F., Sanders, J. O., & Smith, S. B.
(2006).
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses. MEAT SCIENCE.
73(3), 475-483.
-
Baird, B. E., Lucia, L. M., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2006).
Beef hide antimicrobial interventions as a means of reducing bacterial contamination. MEAT SCIENCE.
73(2), 245-248.
-
Voges, K. L., Pfeiffer, K. D., Baird, B. E., King, D. A., Johnson, H. K., Griffin, D. B., & Savell, J. W.
(2006).
Retail cutting characteristics for US Choice and US Select beef subprimals. MEAT SCIENCE.
73(1), 116-131.
-
Behrends, J. M., Goodson, K. J., Koohmaraie, M., Shackelford, S. D., Wheeler, T. L., Morgan, W. W., ... Savell, J. W.
(2005).
Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation. J Anim Sci.
83(12), 2869-2875.
-
King, D. A., Morgan, W. W., Miller, R. K., Sanders, J. O., Lunt, D. K., Taylor, J. F., Gill, C. A., & Savell, J. W.
(2005).
Carcass merit between and among family groups of Bos indicus crossbred steers and heifers. MEAT SCIENCE.
72(3), 496-502.
-
McKenna, D. R., Mies, P. D., Baird, B. E., Pfeiffer, K. D., Ellebracht, J. W., & Savell, J. W.
(2005).
Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. MEAT SCIENCE.
70(4), 665-682.
-
Pfeiffer, K. D., Voges, K. L., King, D. A., Griffin, D. B., & Savell, J. W.
(2005).
Innovative wholesale carcass fabrication and retail cutting to optimize beef value. MEAT SCIENCE.
71(4), 743-752.
-
Wright, L. I., Scanga, J. A., Belk, K. E., Engle, T. E., Tatum, J. D., Person, R. C., ... Smith, G. C.
(2005).
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. MEAT SCIENCE.
71(3), 451-463.
-
Person, R. C., McKenna, D. R., Ellebracht, J. W., Griffin, D. B., McKeith, F. K., Scanga, J. A., ... Savell, J. W.
(2005).
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials. MEAT SCIENCE.
70(1), 91-97.
-
Person, R. C., McKenna, D. R., Griffin, D. B., McKeith, F. K., Scanga, J. A., Belk, K. E., Smith, G. C., & Savell, J. W.
(2005).
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon. MEAT SCIENCE.
70(1), 121-131.
-
Ellebracht, J. W., King, D. A., Castillo, A., Lucia, L. M., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2005).
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. MEAT SCIENCE.
70(1), 197-203.
-
King, D. A., Anderson, R. C., Miller, R. K., Carr, M. A., Carstens, G. E., Savell, J. W., ... Nisbet, D. J.
(2005).
Effects of pre-harvest supplemental chlorate on beef carcass and meat quality. MEAT SCIENCE.
70(2), 215-221.
-
Behrends, J. M., Goodson, K. J., Koohmaraie, M., Shackelford, S. D., Wheeler, T. L., Morgan, W. W., ... Savell, J. W.
(2005).
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks. J Anim Sci.
83(3), 662-670.
-
King, D. A., Lucia, L. M., Castillo, A., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2005).
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. MEAT SCIENCE.
69(3), 401-407.
-
King, D. A., Voges, K. L., Hale, D. S., Waldron, D. F., Taylor, C. A., & Savell, J. W.
(2004).
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses. MEAT SCIENCE.
68(4), 529-535.
-
MADDOCK, T. D., MCKENNA, D. R., & SAVELL, J. W.
(2004).
IN‐HOME CONSUMER EVALUATIONS OF FOUR LAMB RETAIL CUTS. Journal of Muscle Foods.
15(3), 183-194.
-
Kolle, B. K., McKenna, D. R., & Savell, J. W.
(2004).
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat. MEAT SCIENCE.
68(1), 145-154.
-
Boleman, C. T., McKenna, D. R., Ramsey, W. S., Peel, R. K., & Savell, J. W.
(2004).
Influence of feeding vitamin D3 and aging on the tenderness of four lamb muscles. MEAT SCIENCE.
67(2), 185-190.
-
Brooks, J. C., & Savell, J. W.
(2004).
Perimysium thickness as an indicator of beef tenderness. MEAT SCIENCE.
67(2), 329-334.
-
MIES, P. D., COVINGTON, B. R., HARRIS, K. B., LUCIA, L. M., ACUFF, G. R., & SAVELL, J. W.
(2004).
Decontamination of Cattle Hides Prior to Slaughter Using Washes with and without Antimicrobial Agents. JOURNAL OF FOOD PROTECTION.
67(3), 579-582.
-
McKenna, D. R., Lorenzen, C. L., Pollok, K. D., Morgan, W. W., Mies, W. L., Harris, J. J., ... Savell, J. W.
(2004).
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. MEAT SCIENCE.
66(2), 399-406.
-
McKenna, D. R., King, D. A., & Savell, J. W.
(2004).
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values. MEAT SCIENCE.
66(1), 225-229.
-
Harris, K. B., Pond, W. G., Mersmann, H. J., Smith, E. O., Cross, H. R., & Savell, J. W.
(2004).
Evaluation of fat sources on cholesterol and lipoproteins using pigs selected for high or low serum cholesterol. MEAT SCIENCE.
66(1), 55-61.
-
McKENNA, D. R., STRACHAN, D. S., MILLER, R. K., ACUFF, G. R., & SAVELL, J. W.
(2003).
CRANBEFCRY JUICE MARINADE IMPROVES SENSORY AND MICROBIOLOGICAL PROPERTIES OF VACUUM‐PACKAGED LAMB CHOPS. Journal of Muscle Foods.
14(3), 207-220.
-
Kim, J. J., Farnir, F., Savell, J., & Taylor, J. F.
(2003).
Detection of quantitative trait loci for growth and beef carcass fatness traits in a cross between Bos taurus (Angus) and Bos indicus (Brahman) cattle. J Anim Sci.
81(8), 1933-1942.
-
Belew, J. B., Brooks, J. C., McKenna, D. R., & Savell, J. W.
(2003).
Warner–Bratzler shear evaluations of 40 bovine muscles. MEAT SCIENCE.
64(4), 507-512.
-
McKenna, D. R., Griffin, D. B., Johnson, H. K., Covington, B. R., & Savell, J. W.
(2003).
Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cuts. J Anim Sci.
81(6), 1482-1487.
-
McKENNA, D. R., MORRIS, C. A., KEETON, J. T., MILLER, R. K., HALE, D. S., HARRIS, S. D., & SAVELL, J. W.
(2003).
CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS. Journal of Muscle Foods.
14(2), 173-179.
-
Kolle, D. S., & Savell, J. W.
(2003).
Using Activa TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus. MEAT SCIENCE.
64(1), 27-33.
-
Kolle, D. S., & Savell, J. W.
(2003).
Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus. MEAT SCIENCE.
64(1), 27-33.
-
McKENNA, D. R., MADDOCK, D., & SAVELL, J. W.
(2003).
WATER‐HOLDING AND COLOR CHARACTERISTICS OF BEEF FROM ELECTRICALLY STIMULATED CARCASSES. Journal of Muscle Foods.
14(1), 33-49.
-
Lorenzen, C. L., Miller, R. K., Taylors, J. F., Neely, T. R., Tatum, J. D., Wise, J. W., ... Savell, J. W.
(2003).
Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values. J Anim Sci.
81(1), 143-149.
-
GOLLA, S. C., MURANO, E. A., JOHNSON, L. G., TIPTON, N. C., CUREINGTON, E. A., & SAVELL, J. W.
(2002).
Determination of the Occurrence of Arcobacter butzleri in Beef and Dairy Cattle from Texas by Various Isolation Methods. JOURNAL OF FOOD PROTECTION.
65(12), 1849-1853.
-
Roeber, D. L., Mckennat, D. R., Bates, P. K., Schmidt, T. B., Belk, K. E., Field, T. G., ... Smith, G. C.
(2002).
The 2000 National Beef Quality Audits: Views of Producers, Packers, and Merchandisers on Current Quality Characteristics of Beef11This project was funded by beef producers through their $1-per-head checkoff and was produced for the Cattlemen’s Beef Board and the National Cattlemen’s Beef Association. The Professional Animal Scientist.
18(2), 112-119.
-
McKenna, D. R., Roebert, D. L., Bates, P. K., Schmidt, T. B., Hale, D. S., Griffin, D. B., ... Smith, G. C.
(2002).
National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. J Anim Sci.
80(5), 1212-1222.
-
Maddock, R. J., Bidner, B. S., Carr, S. N., McKeith, F. K., Berg, E. P., & Savell, J. W.
(2002).
Creatine monohydrate supplementation and the quality of fresh pork in normal and halothane carrier pigs. J Anim Sci.
80(4), 997-1004.
-
Goodson, K. J., Morgan, W. W., Reagan, J. O., Gwartney, B. L., Courington, S. M., Wise, J. W., & Savell, J. W.
(2002).
Beef customer satisfaction: factors affecting consumer evaluations of clod steaks. J Anim Sci.
80(2), 401-408.
-
RAMIREZ, A. J., ACUFF, G. R., LUCIA, L. M., & SAVELL, J. W.
(2001).
Lactic Acid and Trisodium Phosphate Treatment of Lamb Breast To Reduce Bacterial Contamination. JOURNAL OF FOOD PROTECTION.
64(9), 1439-1441.
-
Goodson, K. J., Miller, R. K., & Savell, J. W.
(2001).
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype. MEAT SCIENCE.
58(4), 381-387.
-
Goodson, K. J., Miller, R. K., & Savell, J. W.
(2001).
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype. MEAT SCIENCE.
58(4), 381-387.
-
Weatherly, B. H., Griffin, D. B., Johnson, H. K., Walter, J. P., De La Zerda, M. J., Tipton, N. C., & Savell, J. W.
(2001).
Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising styles. J Anim Sci.
79(12), 3052-3061.
-
Wahrmund-Wyle, J. L., Harris, K. B., & Savell, J. W.
(2000).
Beef Retail Cut Composition: 1. Separable Tissue Components. Journal of Food Composition and Analysis.
13(3), 233-242.
-
Wahrmund-Wyle, J. L., Harris, K. B., & Savell, J. W.
(2000).
Beef Retail Cut Composition: 2. Proximate Analysis. Journal of Food Composition and Analysis.
13(3), 243-251.
-
Kirchner, J. M., Beasley, L. C., Harris, K. B., & Savell, J. W.
(2000).
Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties. Journal of Food Composition and Analysis.
13(3), 253-264.
-
Oman, J. S., Waldron, D. F., Griffin, D. B., & Savell, J. W.
(2000).
Carcass traits and retail display-life of chops from different goat breed types. J Anim Sci.
78(5), 1262-1266.
-
Brooks, J. C., Belew, J. B., Griffin, D. B., Gwartney, B. L., Hale, D. S., Henning, W. R., ... Savell, J. W.
(2000).
National Beef Tenderness Survey-1998. J Anim Sci.
78(7), 1852-1860.
-
Pond, W. G., Boleman, S. L., Fiorotto, M. L., Ho, H., Knabe, D. A., Mersmann, H. J., Savell, J. W., & Su, D. R.
(2000).
Perinatal Ontogeny of Brain Growth in the Domestic Pig (44469). EXPERIMENTAL BIOLOGY AND MEDICINE.
223(1), 102-108.
-
Lorenzen, C. L., Koohmaraie, M., Shackelford, S. D., Jahoor, F., Freetly, H. C., Wheeler, T. L., Savell, J. W., & Fiorotto, M. L.
(2000).
Protein kinetics in callipyge lambs. J Anim Sci.
78(1), 78-87.
-
May, S. G., Mies, W. L., Edwards, J. W., Harris, J. J., Morgan, J. B., Garrett, R. P., ... Savell, J. W.
(2000).
Using live estimates and ultrasound measurements to predict beef carcass cutability. J Anim Sci.
78(5), 1255-1261.
-
Garrett, R. P., Britain, K. G., Savell, J. W., Edwards, J. W., & Smith, S. B.
(1999).
Body composition of lambs receiving 30 or 60 days of exercise training and (or) fenoterol treatment. MEAT SCIENCE.
52(3), 235-246.
-
Garrett, R. P., Britain, K. G., Savell, J. W., Edwards, J. W., & Smith, S. B.
(1999).
Body composition of lambs receiving 30 or 60 days of exercise training and (or) fenoterol treatment. MEAT SCIENCE.
52(3), 235-246.
-
CASTILLO, A., LUCIA, L. M., GOODSON, K. J., SAVELL, J. W., & ACUFF, G. R.
(1999).
Decontamination of Beef Carcass Surface Tissue by Steam Vacuuming Alone and Combined with Hot Water and Lactic Acid Sprays. JOURNAL OF FOOD PROTECTION.
62(2), 146-151.
-
Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., ... Savell, J. W.
(1999).
Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak. J Anim Sci.
77(3), 637-644.
-
Neely, T. R., Lorenzen, C. L., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., ... Savell, J. W.
(1999).
Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak. J Anim Sci.
77(3), 653-660.
-
Savell, J. W., Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., ... Reagan, J. O.
(1999).
Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak. J Anim Sci.
77(3), 645-652.
-
Oman, J. S., Waldron, D. F., Griffin, D. B., & Savell, J. W.
(1999).
Effect of breed-type and feeding regimen on goat carcass traits. J Anim Sci.
77(12), 3215-3218.
-
Griffin, D. B., Savell, J. W., Recio, H. A., Garrett, R. P., & Cross, H. R.
(1999).
Predicting carcass composition of beef cattle using ultrasound technology. J Anim Sci.
77(4), 889-892.
-
Berg, E. P., Grams, D. W., Miller, R. K., Wise, J. W., Forrest, J. C., & Savell, J. W.
(1999).
Using current on-line carcass evaluation parameters to estimate boneless and bone-in pork carcass yield as influenced by trim level. J Anim Sci.
77(8), 1977-1984.
-
Boleman, S. L., Graf, T. L., Mersmann, H. J., Su, D. R., Krook, L. P., Savell, J. W., Park, Y. W., & Pond, W. G.
(1998).
Pigs fed cholesterol neonatally have increased cerebrum cholesterol as young adults. JOURNAL OF NUTRITION.
128(12), 2498-2504.
-
Luchak, G. L., Miller, R. K., Belk, K. E., Hale, D. S., Michaelsen, S. A., Johnson, D. D., ... Savell, J. W.
(1998).
Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat. MEAT SCIENCE.
50(1), 55-72.
-
Graf, T. L., Boleman, S. L., Krook, L. P., Su, D., Mersmann, H. J., Savell, J. W., & Pond, W. G.
(1998).
Effect of neonatal dietary cholesterol deprivation in pigs with genetically high or low plasma cholesterol on plasma lipids and early atherogenesis. Progress in Food & Nutrition Science.
18(9), 1615-1629.
-
CASTILLO, A., LUCIA, L. M., GOODSON, K. J., SAVELL, J. W., & ACUFF, G. R.
(1998).
Comparison of Water Wash, Trimming, and Combined Hot Water and Lactic Acid Treatments for Reducing Bacteria of Fecal Origin on Beef Carcasses. JOURNAL OF FOOD PROTECTION.
61(7), 823-828.
-
Taylor, J. F., Coutinho, L. L., Herring, K. L., Gallagher, D. S., Brenneman, R. A., Burney, N., ... Davis, S. K.
(1998).
Candidate gene analysis of GH1 for effects on growth and carcass composition of cattle. ANIMAL GENETICS.
29(3), 194-201.
-
Taylor, J. F., Coutinho, L. L., Herring, K. L., Gallagher, D. S., Brenneman, R. A., Burney, N., ... Davis, S. K.
(1998).
Candidate gene analysis of GH1 for effects on growth and carcass composition of cattle. ANIMAL GENETICS.
29(3), 194-201.
-
Neely, T. R., Lorenzen, C. L., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., ... Savell, J. W.
(1998).
Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings. J Anim Sci.
76(4), 1027-1033.
-
Boleman, S. L., Boleman, S. J., Morgan, W. W., Hale, D. S., Griffin, D. B., Savell, J. W., ... Ray, F. K.
(1998).
National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes. J Anim Sci.
76(1), 96-103.
-
Tatum, J. D., DeWalt, M. S., LeValley, S. B., Savell, J. W., & Williams, F. L.
(1998).
Relationship of feeder lamb frame size to feedlot gain and carcass yield and quality grades. J Anim Sci.
76(2), 435-440.
-
McNeill, M. S., Griffin, D. B., Dockerty, T. R., Walter, J. P., Johnson, H. K., & Savell, J. W.
(1998).
Retail yield and fabrication times for veal as influenced by purchasing options and merchandising styles. J Anim Sci.
76(6), 1613-1620.
-
CASTILLO, A., LUCIA, L. M., GOODSON, K. J., SAVELL, J. W., & ACUFF, G. R.
(1998).
Use of Hot Water for Beef Carcass Decontamination. JOURNAL OF FOOD PROTECTION.
61(1), 19-25.
-
BELK, K. E., LORENZEN, C. L., SAVELL, J. W., DAVIS, S. K., TAYLOR, J. F., LUNT, D. K., & SMITH, S. B.
(1997).
TISSUE‐SPECIFIC PENTOSE‐PHOSPHATE OXIDATIVE ACTIVITY IN ANGUS AND WAGYU STEERS AFTER EXTENDED FEEDING1. Journal of Muscle Foods.
8(2), 147-156.
-
Morris, C. A., Theis, R. L., Miller, R. K., Acuff, G. R., & Savell, J. W.
(1997).
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks. MEAT SCIENCE.
45(4), 531-537.
-
Morris, C. A., Theis, R. L., Miller, R. K., Acuff, G. R., & Savell, J. W.
(1997).
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks. MEAT SCIENCE.
45(4), 531-537.
-
MORRIS, C. A., LUCIA, L. M., SAVELL, J. W., & ACUFF, G. R.
(1997).
Trisodium Phosphate Treatment of Pork Carcasses. JOURNAL OF FOOD SCIENCE.
62(2), 402-403.
-
Chapman, A. A., Harris, J. J., Savell, J. W., Lunt, D. K., & Smith, S. B.
(1997).
Metabolism and celluarity of adipose tissues from calf- and yearling-fed nuclear transfer clone steers. FASEB J.
11(3), 2207-2207.
-
Boleman, S. J., Boleman, S. L., Miller, R. K., Taylor, J. F., Cross, H. R., Wheeler, T. L., ... Savell, J. W.
(1997).
Consumer evaluation of beef of known categories of tenderness. J Anim Sci.
75(6), 1521-1524.
-
Lorenzen, C. L., Martin, A. M., Griffin, D. B., Dockerty, T. R., Walter, J. P., Johnson, H. K., & Savell, J. W.
(1997).
Influence of wholesale lamb marketing options and merchandising styles on retail yield and fabrication time. J Anim Sci.
75(1), 1-6.
-
Harris, J. J., Lunt, D. K., Smith, S. B., Mies, W. L., Hale, D. S., Koohmaraie, M., & Savell, J. W.
(1997).
Live animal performance, carcass traits, and meat palatability of calf- and yearling-fed cloned steers. J Anim Sci.
75(4), 986-992.
-
Huerta-Leidenz, N. O., Cross, H. R., Savell, J. W., Lunt, D. K., Baker, J. F., & Smith, S. B.
(1996).
Fatty acid composition of subcutaneous adipose tissue from male calves at different stages of growth. J Anim Sci.
74(6), 1256-1264.
-
Boleman, S. J., Miller, R. K., Buyck, M. J., Cross, H. R., & Savell, J. W.
(1996).
Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics. J Anim Sci.
74(9), 2187-2194.
-
Lorenzen, C. L., Walter, J. P., Dockerty, T. R., Griffin, D. B., Johnson, H. K., & Savell, J. W.
(1996).
Subprimal purchasing and merchandising decisions for pork: relationship to retail value. J Anim Sci.
74(1), 13-17.
-
Lorenzen, C. L., Griffin, D. B., Dockerty, T. R., Walter, J. P., Johnson, H. K., & Savell, J. W.
(1996).
Subprimal purchasing and merchandising decisions for pork: relationship to retail yield and fabrication time. J Anim Sci.
74(1), 5-12.
-
MORRIS, C. A., HARRIS, S. D., MAY, S. G., HALE, D. S., JACKSON, T. C., LUCIA, L. M., ... SAVELL, J. W.
(1995).
Ostrich Slaughter and Fabrication. POULTRY SCIENCE.
74(10), 1688-1692.
-
Morris, C. A., Harris, S. D., May, S. G., Jackson, T. C., Hale, D. S., Miller, R. K., ... Savell, J. W.
(1995).
Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH. POULTRY SCIENCE.
74(10), 1683-1687.
-
Lu, C. D., Pond, W. G., Mersmann, H. J., Su, D. R., Krook, L., Harris, J. J., & Savell, J. W.
(1995).
Response to dietary fat and cholesterol in young adult boars genetically selected for high or low plasma cholesterol. J Anim Sci.
73(7), 2043-2049.
-
HARDIN, H. D., ACUFF, G. R., LUCIA, L. M., OMAN, J. S., & SAVELL, J. W.
(1995).
COMPARISON OF METHODS FOR CONTAMINATION REMOVAL FROM BEEF CARCASS SURFACES (VOL 58, PG 368, 1995). JOURNAL OF FOOD PROTECTION.
58(6), 660-660.
-
Hardin, M. D., Acuff, G. R., Lucia, L. M., Oman, J. S., & Savell, J. W.
(1995).
Comparison of methods for contamination removal from beef carcass surfaces (Journal of Food Protection (1995) 58:4). JOURNAL OF FOOD PROTECTION.
58(6), 660.
-
May, S. G., Burney, N. S., Wilson, J. J., Savell, J. W., Herring, A. D., Lunt, D. K., ... Smith, S. B.
(1995).
Lipogenic activity of intramuscular and subcutaneous adipose tissues from steers produced by different generations of angus sires. J Anim Sci.
73(5), 1310-1317.
-
HARDIN, M. D., ACUFF, G. R., LUCIA, L. M., OMAN, J. S., & SAVELL, J. W.
(1995).
Comparison of Methods for Decontamination from Beef Carcass Surfaces. JOURNAL OF FOOD PROTECTION.
58(4), 368-374.
-
Hardin, M. D., Acuff, G. R., Lucia, L. M., Oman, J. S., & Savell, J. W.
(1995).
Comparison of methods for decontamination from beef carcass surfaces. JOURNAL OF FOOD PROTECTION.
58(4), 368-374.
-
Harris, J. J., Lunt, D. K., Savell, J. W., Hawkins, E. W., & Orme, L. E.
(1995).
Relationship between USDA and Japanese beef grades. MEAT SCIENCE.
39(1), 87-95.
-
Harris, J. J., Lunt, D. K., Savell, J. W., Hawkins, E. W., & Orme, L. E.
(1995).
Relationship between USDA and Japanese beef grades. MEAT SCIENCE.
39(1), 87-95.
-
McCOOK, L. S., MILLER, R. K., HARRIS, K. B., & SAVELL, J. W.
(1994).
DETERMINATION OF THE TOTAL LIPID CONTENT OF PORK RETAIL CUTS AT TWO EXTERNAL FAT TRIM LEVELS. Journal of Muscle Foods.
5(4), 377-388.
-
May, S. G., Savell, J. W., Lunt, D. K., Wilson, J. J., Laurenz, J. C., & Smith, S. B.
(1994).
Evidence for preadipocyte proliferation during culture of subcutaneous and intramuscular adipose tissues from Angus and Wagyu crossbred steers. J Anim Sci.
72(12), 3110-3117.
-
Scott, L. W., Dunn, J. K., Pownall, H. J., Brauchi, D. J., McMann, M. C., Herd, J. A., ... Gotto, A. M.
(1994).
Effects of Beef and Chicken Consumption on Plasma Lipid Levels in Hypercholesterolemic Men. JAMA Internal Medicine.
154(11), 1261-1267.
-
Shackelford, S. D., Koohmaraie, M., Cundiff, L. V., Gregory, K. E., Rohrer, G. A., & Savell, J. W.
(1994).
Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate. J Anim Sci.
72(4), 857-863.
-
Shackelford, S. D., Koohmaraie, M., & Savell, J. W.
(1994).
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness. MEAT SCIENCE.
37(2), 195-204.
-
Eilers, J. D., Morgan, J. B., Martin, A. M., Miller, R. K., Hale, D. S., Acuff, G. R., & Savell, J. W.
(1994).
Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef. MEAT SCIENCE.
38(3), 443-451.
-
Belk, K. E., Savell, J. W., Davis, S. K., Taylor, J. F., Womack, J. E., & Smith, S. B.
(1993).
Tissue-specific activity of pentose cycle oxidative enzymes during feeder lamb development. J Anim Sci.
71(7), 1796-1804.
-
Morgan, J. B., Wheeler, T. L., Koohmaraie, M., Savell, J. W., & Crouse, J. D.
(1993).
Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers. J Anim Sci.
71(6), 1471-1476.
-
Lorenzen, C. L., Hale, D. S., Griffin, D. B., Savell, J. W., Belk, K. E., Frederick, T. L., ... Smith, G. C.
(1993).
National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes. J Anim Sci.
71(6), 1495-1502.
-
Huerta-Leidenz, N. O., Cross, H. R., Savell, J. W., Lunt, D. K., Baker, J. F., Pelton, L. S., & Smith, S. B.
(1993).
Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows. J Anim Sci.
71(3), 625-630.
-
Morgan, J. B., Wheeler, T. L., Koohmaraie, M., Crouse, J. D., & Savell, J. W.
(1993).
Effect of castration on myofibrillar protein turnover, endogenous proteinase activities, and muscle growth in bovine skeletal muscle. J Anim Sci.
71(2), 408-414.
-
May, S. G., Mies, W. L., Edwards, J. W., Williams, F. L., Wise, J. W., Harris, J. J., Savell, J. W., & Cross, H. R.
(1992).
Effect of frame size, muscle score, and external fatness on live and carcass value of beef cattle. J Anim Sci.
70(11), 3311-3316.
-
Goihl, D. M., Harris, K. B., Savell, J. W., & Cross, H. R.
(1992).
Location of fat migration during cooking of beef loin steaks with external fat still attached. Journal of Food Composition and Analysis.
5(3), 246-251.
-
May, S. G., Mies, W. L., Edwards, J. W., Williams, F. L., Wise, J. W., Morgan, J. B., Savell, J. W., & Cross, H. R.
(1992).
Beef carcass composition of slaughter cattle differing in frame size, muscle score, and external fatness. J Anim Sci.
70(8), 2431-2445.
-
Griffin, D. B., Savell, J. W., Morgan, J. B., Garrett, R. P., & Cross, H. R.
(1992).
Estimates of subprimal yields from beef carcasses as affected by USDA grades, subcutaneous fat trim level, and carcass sex class and type. J Anim Sci.
70(8), 2411-2430.
-
Hodgson, R. R., Belk, K. E., Savell, J. W., Cross, H. R., & Williams, F. L.
(1992).
Development of a multivariate yield grade equation to predict compositional traits in mature cow carcasses. J Anim Sci.
70(7), 2159-2166.
-
Griffin, C. L., Orcutt, M. W., Riley, R. R., Smith, G. C., Savell, J. W., & Shelton, M.
(1992).
Evaluation of palatability of lamb, mutton, and chevon by sensory panels of various cultural backgrounds. SMALL RUMINANT RESEARCH.
8(1-2), 67-74.
-
Swize, S. S., Harris, K. B., Savell, J. W., & Cross, H. R.
(1992).
Cholesterol content of lean and fat from beef, pork, and lamb cuts. Journal of Food Composition and Analysis.
5(2), 160-167.
-
Hodgson, R. R., Belk, K. E., Savell, J. W., Cross, H. R., & Williams, F. L.
(1992).
Development of a quantitative quality grading system for mature cow carcasses. J Anim Sci.
70(6), 1840-1847.
-
Garrett, R. P., Savell, J. W., Cross, H. R., & Johnson, H. K.
(1992).
Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimals. J Anim Sci.
70(6), 1829-1839.
-
JACKSON, T. C., ACUFF, G. R., SHARP, T. R., & SAVELL, J. W.
(1992).
Contribution of Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides to Atypical Odors of Beef Strip Loins. JOURNAL OF FOOD SCIENCE.
57(3), 785-786.
-
Mies, W. L., Harris, J. J., Knapp, R. H., Edwards, J. W., Terry, C. A., Savell, J. W., & Cross, H. R.
(1992).
Live and carcass values from different cattle types. J Anim Sci.
70(5), 1314-1325.
-
JACKSON, T. C., ACUFF, G. R., SHARP, T. R., & SAVELL, J. W.
(1992).
Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum. JOURNAL OF FOOD SCIENCE.
57(3), 783-784.
-
Garrett, R. P., Edwards, J. W., Savell, J. W., & Tatum, J. D.
(1992).
Evaluation of the Hennessy grading probe to predict yields of lamb carcasses fabricated to multiple end points. J Anim Sci.
70(4), 1146-1152.
-
Harris, K. B., Harberson, T. J., Savell, J. W., Cross, H. R., & Smith, S. B.
(1992).
Influences of quality grade, external fat level, and degree of doneness on beef steak fatty acids. Journal of Food Composition and Analysis.
5(1), 84-89.
-
Whittaker, A. D., Park, B., Thane, B. R., Miller, R. K., & Savell, J. W.
(1992).
Principles of ultrasound and measurement of intramuscular fat. J Anim Sci.
70(3), 942-952.
-
Belk, K. E., Huerta-Leidenz, N. O., Savell, J. W., Cross, H. R., Boyd, L. J., & Glimp, H. A.
(1992).
Relationships Between U.S. Beef Consumption and Latin American Rainforest Destruction1. The Professional Animal Scientist.
8(1), 14-21.
-
Shackelford, S. D., Purser, D. E., Smith, G. C., Griffin, C. L., Stiffler, D. M., & Savell, J. W.
(1992).
Lean color characteristics of bullock and steer beef. J Anim Sci.
70(2), 465-469.
-
PAPADOPOULOS, L. S., NOWAK, S. C., MILLER, R. K., CROSS, H. R., SAVELL, J. W., BRAUCHI, D. J., & SCOTT, L. W.
(1992).
Development and preparation of lean meat products. Journal of the Academy of Nutrition and Dietetics.
-
JONES, D. K., SAVELL, J. W., & CROSS, H. R.
(1992).
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 1. SEPARATE TISSUE COMPONENTS. Journal of Muscle Foods.
3(1), 45-56.
-
JONES, D. K., SAVELL, J. W., & CROSS, H. R.
(1992).
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEAN. Journal of Muscle Foods.
3(1), 57-71.
-
JONES, O. K., SAVELL, J. W., & CROSS, H. R.
(1992).
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 3. COOKING YIELDS AND FAT RETENTION OF THE SEPARABLE LEAN. Journal of Muscle Foods.
3(1), 73-81.
-
HARRIS, J. J., MILLER, R. K., SAVELL, J. W., CROSS, H. R., & RINGER, L. J.
(1992).
Evaluation of the Tenderness of Beef Top Sirloin Steaks. JOURNAL OF FOOD SCIENCE.
57(1), 6-9.
-
Jackson, T. C., Acuff, G. R., Vanderzant, C., Sharp, T. R., & Savell, J. W.
(1992).
Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins. MEAT SCIENCE.
31(2), 175-190.
-
Prasai, R. K., Acuff, G. R., Lucia, L. M., Morgan, J. B., May, S. G., & Savell, J. W.
(1992).
Microbiological effects of acid decontamination of pork carcasses at various locations in processing. MEAT SCIENCE.
32(4), 413-423.
-
Shackelford, S. D., Savell, J. W., Crouse, J. D., Cross, H. R., Schanbacher, B. D., Johnson, D. D., & Anderson, M. L.
(1992).
Palatability of beef from bulls administered exogenous hormones. MEAT SCIENCE.
32(4), 397-405.
-
Shackelford, S. D., Crouse, J. D., Savell, J. W., Cross, H. R., Schanbacher, B. D., & Johnson, D. D.
(1992).
Performance and carcass characteristics of bulls as influenced by exogenous hormones. MEAT SCIENCE.
32(4), 387-396.
-
Shackelford, S. D., Edwards, J. W., Smarr, E. K., & Savell, J. W.
(1992).
Retail cut yields of Rambouillet wether lambs fed the β-adrenergic agonist L644,969. J Anim Sci.
70(1), 161-168.
-
Griffin, C. L., Shackelford, S. D., Stiffler, D. M., Smith, G. C., Savell, J. W., & Brasington, C. F.
(1992).
Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef. MEAT SCIENCE.
31(3), 279-286.
-
Hodgson, R. R., Davis, G. W., Smith, G. C., Savell, J. W., & Cross, H. R.
(1991).
Relationships between pork loin palatability traits and physical characteristics of cooked chops. J Anim Sci.
69(12), 4858-4865.
-
PRASAI, R. K., ACUFF, G. R., LUCIA, L. M., HALE, D. S., SAVELL, J. W., & MORGAN, J. B.
(1991).
Microbiological Effects of Acid Decontamination of Beef Carcasses at Various Locations in Processing. JOURNAL OF FOOD PROTECTION.
54(11), 868-872.
-
Prasai, R. K., Acuff, G. R., Lucia, L. M., Hale, D. S., Savell, J. W., & Morgan, J. B.
(1991).
Microbiological effects of acid decontamination of beef carcasses at various locations in processing. JOURNAL OF FOOD PROTECTION.
54(11), 868-872.
-
Morgan, J. B., Miller, R. K., Mendez, F. M., Hale, D. S., & Savell, J. W.
(1991).
Using calcium chloride injection to improve tenderness of beef from mature cows. J Anim Sci.
69(11), 4469-4476.
-
SHACKELFORD, S. D., MORGAN, J. B., CROSS, H. R., & SAVELL, J. W.
(1991).
IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS. Journal of Muscle Foods.
2(4), 289-296.
-
Huerta-Leidenz, N. O., Cross, H. R., Lunt, D. K., Pelton, L. S., Savell, J. W., & Smith, S. B.
(1991).
Growth, carcass traits, and fatty acid profiles of adipose tissues from steers fed whole cottonseed. J Anim Sci.
69(9), 3665-3672.
-
Savell, J. W., Harris, J. J., Cross, H. R., Hale, D. S., & Beasley, L. C.
(1991).
National beef market basket survey. J Anim Sci.
69(7), 2883-2893.
-
CROSS, H. R., SAVELL, J. W., & RHEE, K. S.
(1991).
Chemistry in the Kitchen. NEW ENGLAND JOURNAL OF MEDICINE.
324(24), 1739-1741.
-
Harris, K. B., Savell, J. W., & Cross, H. R.
(1991).
Fatty acid composition of muscle tissue from closely or completely trimmed beef steaks and roasts. Journal of Food Composition and Analysis.
4(2), 120-127.
-
DIXON, Z. R., ACUFF, G. R., LUCIA, L. M., VANDERZANT, C., MORGAN, J. B., MAY, S. G., & SAVELL, J. W.
(1991).
Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef. JOURNAL OF FOOD PROTECTION.
54(3), 200-207.
-
Dixon, Z. R., Acuff, G. R., Lucia, L. M., Vanderzant, C., Morgan, J. B., May, S. G., & Savell, J. W.
(1991).
Effect of degree of sanitation from slaughter through fabrication on the microbiological and sensory characteristics of beef. JOURNAL OF FOOD PROTECTION.
54(3), 200-207.
-
Morgan, J. B., Savell, J. W., Hale, D. S., Miller, R. K., Griffin, D. B., Cross, H. R., & Shackelford, S. D.
(1991).
National beef tenderness survey. J Anim Sci.
69(8), 3274-3283.
-
HARRIS, J. J., SAVELL, J. W., MILLER, R. K., HALE, D. S., GRIFFIN, D. B., BEASLEY, L. C., & CROSS, H. R.
(1990).
A NATIONAL MARKET BASKET SURVEY FOR LAMB1. Journal of Food Quality.
13(6), 453-465.
-
Wheeler, T. L., Savell, J. W., Cross, H. R., Lunt, D. K., & Smith, S. B.
(1990).
Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattle. J Anim Sci.
68(12), 4206-4220.
-
Terry, C. A., Knapp, R. H., Edwards, J. W., Mies, W. L., Savell, J. W., & Cross, H. R.
(1990).
Yields of by-products from different cattle types. J Anim Sci.
68(12), 4200-4205.
-
GARRETT, R. P., SAVELL, J. W., MAY, S. G., JOHNSON, H. K., & CROSS, H. R.
(1990).
ROLE OF YIELD GRADE AND CARCASS WEIGHT ON THE COMPOSITION OF LAMB CARCASSES. J Anim Sci.
68(5), 1299-1310.
-
WHEELER, T. L., MILLER, R. K., SAVELL, J. W., & CROSS, H. R.
(1990).
Palatability of Chilled and Frozen Beef Steaks. JOURNAL OF FOOD SCIENCE.
55(2), 301-304.
-
Sweeten, M. K., Cross, H. R., Smith, G. C., Savell, J. W., & Smith, S. B.
(1990).
Lean beef: Impetus for lipid modifications. Journal of the Academy of Nutrition and Dietetics.
90(1), 87-92.
-
Wheeler, T. L., Savell, J. W., Cross, H. R., Lunt, D. K., & Smith, S. B.
(1990).
Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle. J Anim Sci.
68(11), 3677-3686.
-
Holloway, J. W., Savell, J. W., Hamby, P. L., Baker, J. F., & Stouffer, J. R.
(1990).
Relationships of empty-body composition and fat distribution to live animal and carcass measurements in Bos indicus-Bos taurus crossbred cows. J Anim Sci.
68(7), 1818-1826.
-
Jones, D. K., Savell, J. W., & Cross, H. R.
(1990).
The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcasses. J Anim Sci.
68(7), 1987-1991.
-
Friend, T. H., Dellmeier, G. R., Cross, H. R., & Savell, J. W.
(1990).
Time-lapse videos of a ‘nutri-facts’ display. Journal of Nutrition Education and Behavior.
22(1), 56d-D56.
-
Riley, R. R., Savell, J. W., Shelton, M., & Smith, G. C.
(1989).
Carcass and offal yields of sheep and goats as influenced by market class and breed. SMALL RUMINANT RESEARCH.
2(3), 265-272.
-
Riley, R. R., Savell, J. W., Johnson, D. D., Smith, G. C., & Shelton, M.
(1989).
Carcass grades, rack composition and tenderness of sheep and goats as influenced by market class and breed. SMALL RUMINANT RESEARCH.
2(3), 273-280.
-
Knapp, R. H., Terry, C. A., Savell, J. W., Cross, H. R., Mies, W. L., & Edwards, J. W.
(1989).
Characterization of Cattle Types to Meet Specific Beef Targets. J Anim Sci.
67(9), 2294-2308.
-
LUNT, D. K., SMITH, G. C., SAVELL, J. W., CROSS, H. R., & SMITH, S. B.
(1989).
Ether‐Extractable Fat in Longissimus Muscles From Beef Carcasses with the Same Marbling Scores but Different Yield Grades. JOURNAL OF FOOD SCIENCE.
54(5), 1364-1364.
-
CANNELL, L. E., SAVELL, J. W., SMITH, S. B., CROSS, H. R., & ST. JOHN, L. C.
(1989).
Fatty Acid Composition and Caloric Value of Ground Beef Containing Low Levels of Fat. JOURNAL OF FOOD SCIENCE.
54(5), 1163-1168.
-
SAVELL, J. W., CROSS, H. R., FRANCIS, J. J., WISE, J. W., HALE, D. S., WILKES, D. L., & SMITH, G. C.
(1989).
NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS. Journal of Food Quality.
12(4), 251-274.
-
Savell, J. W., Knapp, R. H., Miller, M. F., Recio, H. A., & Cross, H. R.
(1989).
Removing Excess Subcutaneous and Internal Fat from Beef Carcasses before Chilling. J Anim Sci.
67(4), 881-886.
-
Smith, D. R., Savell, J. W., Smith, S. B., & Cross, H. R.
(1989).
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels. MEAT SCIENCE.
26(4), 295-311.
-
Edwards, J. W., Cannell, R. C., Garrett, R. P., Savell, J. W., Cross, H. R., & Longnecker, M. T.
(1989).
Using Ultrasound, Linear Measurements and Live Fat Thickness Estimates to Determine the Carcass Composition of Market Lambs. J Anim Sci.
67(12), 3322-3330.
-
Terry, C. A., Savell, J. W., Recio, H. A., & Cross, H. R.
(1989).
Using ultrasound technology to predict pork carcass composition. J Anim Sci.
67(5), 1279-1284.
-
RECIO, H. A., FRADELLA, L. C., CROSS, H. R., SMITH, G. C., & SAVELL, J. W.
(1988).
Palatability of Beef Skirt Steaks as Influenced by Grade/Maturity Group, Anatomical Location and Mechanical Tenderization. JOURNAL OF FOOD SCIENCE.
53(6), 1628-1630.
-
JONES, D. K., LEU, R., KEETON, J. T., SAVELL, J. W., & CROSS, H. R.
(1988).
CONSUMER EVALUATION OF SODIUM REDUCED, RESTRUCTURED LAMB ROASTS. Journal of Food Quality.
11(3), 235-242.
-
KEETON, J. T., LEU, R., VANDERZANT, C., BOHAC, J. J., GRIFFIN, D. B., SAVELL, J. W., & CROSS, H. R.
(1988).
Evaluation of Fresh Vacuum‐Packaged Beef Steaks Coated with an Acetylated Monoglyceride. JOURNAL OF FOOD SCIENCE.
53(3), 701-704.
-
HOELSCHER, L. M., SAVELL, J. W., SMITH, S. B., & CROSS, H. R.
(1988).
Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks. JOURNAL OF FOOD SCIENCE.
53(3), 718-722.
-
JONES, D. K., SAVELL, J. W., ACUFF, G. R., & VANDERZANT, C.
(1988).
Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas. JOURNAL OF FOOD PROTECTION.
51(4), 260-262.
-
SMITH, G. C., BERRY, B. W., SAVELL, J. W., & CROSS, H. R.
(1988).
USDA MATURITY INDICES AND PALATABILITY OF BEEF RIB STEAKS1. Journal of Food Quality.
11(1), 1-13.
-
REDDY, B. R., TERRELL, R. N., DUTSON, T. R., SMITH, G. C., & SAVELL, J. W.
(1988).
SODIUM ACID PYROPHOSPHATE IN LINKED SAUSAGES MADE WITH PORK AND/OR GOAT MEAT. Journal of Food Quality.
10(6), 437-443.
-
Johnson, D. D., Lunt, D. K., Savell, J. W., & Smith, G. C.
(1988).
Factors Affecting Carcass Characteristics and Palatability of Young Bulls. J Anim Sci.
66(10), 2568-2577.
-
Acuff, G. R., Savell, J. W., Cross, H. R., Boxer, M. K., & Vanderzant, C.
(1988).
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat. MEAT SCIENCE.
23(2), 139-149.
-
Acuff, G. R., Savell, J. W., Cross, H. R., Boxer, M. K., & Vanderzant, C.
(1988).
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat. MEAT SCIENCE.
23(3), 165-177.
-
SMITH, G. C., BELLINGER, J. W., SAVELL, J. W., MURPHEY, C. E., & CROSS, H. R.
(1988).
USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES. Journal of Food Quality.
10(5), 359-374.
-
RECIO, H. A., SAVELL, J. W., BRANSON, R. E., CROSS, H. R., & SMITH, G. C.
(1987).
Consumer Ratings of Restructured Beef Steaks Manufactured to Contain Different Residual Contents of Connective Tissue. JOURNAL OF FOOD SCIENCE.
52(6), 1461-1463.
-
Dixon, Z. R., Vanderzant, C., Acuff, G. R., Savell, J. W., & Jones, D. K.
(1987).
Effect of acid treatment of beef strip loin steaks on microbiological and sensory characteristics. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.
5(2), 181-186.
-
SMITH, G. C., SAVELL, J. W., CROSS, H. R., CARPENTER, Z. L., MURPHEY, C. E., DAVIS, G. W., ... BERRY, B. W.
(1987).
RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF1. Journal of Food Quality.
10(4), 269-286.
-
LEU, R., KEETON, J. T., GRIFFIN, D. B., SAVELL, J. W., & VANDERZANT, C.
(1987).
Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride. JOURNAL OF FOOD PROTECTION.
50(7), 554-556.
-
GRIFFIN, D. B., KEETON, J. T., SAVELL, J. W., LEU, R., VANDERZANT, C., & CROSS, H. R.
(1987).
Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride. JOURNAL OF FOOD PROTECTION.
50(7), 550-553.
-
HOELSCHER, L. M., SAVELL, J. W., HARRIS, J. M., CROSS, H. R., & RHEE, K. S.
(1987).
ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties. JOURNAL OF FOOD SCIENCE.
52(4), 883-885.
-
VANDERZANT, C., SAVELL, J. W., HAMBY, P. L., ACUFF, G. R., COX, N. A., & BAILEY, J. S.
(1987).
Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef. JOURNAL OF FOOD PROTECTION.
50(6), 485-486.
-
SAVELL, J. W., BRANSON, R. E., CROSS, H. R., STIFFLER, D. M., WISE, J. W., GRIFFIN, D. B., & SMITH, G. C.
(1987).
National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling. JOURNAL OF FOOD SCIENCE.
52(3), 517-519.
-
Acuff, G. R., Vanderzant, C., Savell, J. W., Jones, D. K., Griffin, D. B., & Ehlers, J. G.
(1987).
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks. MEAT SCIENCE.
19(3), 217-226.
-
Bowling, R. A., Dutson, T. R., Smith, G. C., & Savell, J. W.
(1987).
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics. MEAT SCIENCE.
21(1), 67-72.
-
Hamby, P. L., Savell, J. W., Acuff, G. R., Vanderzant, C., & Cross, H. R.
(1987).
Spray-chilling and carcass decontamination systems using lactic and acetic acid. MEAT SCIENCE.
21(1), 1-14.
-
SAVELL, J. W., GRIFFIN, D. B., DILL, C. W., ACUFF, G. R., & VANDERZANT, C.
(1986).
Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles. JOURNAL OF FOOD PROTECTION.
49(11), 917-919.
-
RECIO, H. A., SAVELL, J. W., LEU, R., CROSS, H. R., & SMITH, G. C.
(1986).
Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks. JOURNAL OF FOOD SCIENCE.
51(5), 1173-1175.
-
STIFFLER, D. M., GRIFFIN, C. L., SMITH, G. C., LUNT, D. K., & SAVELL, J. W.
(1986).
Effects of Electrical Stimulation on Carcass Quality and Meat Palatability Traits of Charolais Crossbred Bulls and Steers. JOURNAL OF FOOD SCIENCE.
51(4), 883-885.
-
SAVELL, J. W., CROSS, H. R., & SMITH, G. C.
(1986).
Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score. JOURNAL OF FOOD SCIENCE.
51(3), 838-839.
-
VANDERZANT, C., SAVELL, J. W., HANNA, M. O., & POTLURI, V.
(1986).
A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and Lamb. JOURNAL OF FOOD SCIENCE.
51(1), 5-8.
-
Riley, R. R., Smith, G. C., Cross, H. R., Savell, J. W., Long, C. R., & Cartwright, T. C.
(1986).
Chronological age and breed-type effects on carcass characteristics and palatability of bull beef. MEAT SCIENCE.
17(3), 187-198.
-
GRIFFIN, C. L., STIFFLER, D. M., BRASINGTON, C. F., SMITH, G. C., & SAVELL, J. W.
(1986).
EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT‐BONED BEEF. Journal of Food Quality.
8(4), 273-281.
-
CHANDRAN, S. K., SAVELL, J. W., GRIFFIN, D. B., & VANDERZANT, C.
(1986).
Effect of Slaughter‐Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum‐Packaged Beef Steaks. JOURNAL OF FOOD SCIENCE.
51(1), 37-39.
-
Correale, K. K., Savell, J. W., Griffin, D. B., Acuff, G. R., & Vanderzant, C.
(1986).
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat. MEAT SCIENCE.
18(3), 161-172.
-
Correale, K. K., Savell, J. W., Griffin, D. B., Acuff, G. R., & Vanderzant, C.
(1986).
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat. MEAT SCIENCE.
18(4), 241-253.
-
JOHNSON, D. D., SAVELL, J. W., STIFFLER, D. M., & CROSS, H. R.
(1986).
POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS. Journal of Food Quality.
8(4), 253-264.
-
VANDERZANT, C., HANNA, M. O., & SAVELL, J. W.
(1985).
Effect of Varying Numbers of Isolates from Countable Agar Plates on the Calculated Distribution of Microbial Types in Meats. JOURNAL OF FOOD SCIENCE.
50(5), 1486-1488.
-
VANDERZANT, C., HANNA, M. O., EHLERS, J. G., SAVELL, J. W., GRIFFIN, D. B., JOHNSON, D. D., SMITH, G. C., & STIFFLER, D. M.
(1985).
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics. JOURNAL OF FOOD PROTECTION.
48(9), 765-769.
-
STIFFLER, D. M., SAVELL, J. W., GRIFFIN, D. B., GAWLIK, M. F., JOHNSON, D. D., SMITH, G. C., & VANDERZANT, C.
(1985).
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory Characteristics. JOURNAL OF FOOD PROTECTION.
48(9), 754-764.
-
VRANA, J. A., SAVELL, J. W., DILL, C. W., SMITH, G. C., EHLERS, J. G., & VANDERZANT, C.
(1985).
Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment. JOURNAL OF FOOD PROTECTION.
48(6), 476-481.
-
SMITH, G. C., CARPENTER, Z. L., CROSS, H. R., MURPHEY, C. E., ABRAHAM, H. C., SAVELL, J. W., ... PARRISH, F. C.
(1985).
RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF. Journal of Food Quality.
7(4), 289-308.
-
Lunt, D. K., Smith, G. C., McKeith, F. K., Savell, J. W., Riewe, M. E., Horn, F. P., & Coleman, S. W.
(1985).
Techniques for Predicting Beef Carcass Composition. J Anim Sci.
60(5), 1201-1207.
-
RHEE, K. S., DUTSON, T. R., & SAVELL, J. W.
(1985).
ENZYMIC LIPID PEROXIDATION IN BEEF MUSCLE MICROSOMES AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM MUSCLE EXCISION TIME. Journal of Food Biochemistry.
9(1), 27-36.
-
Lunt, D. K., Smith, G. C., Murphey, C. E., Savell, J. W., Carpenter, Z. L., & Petersen, H. D.
(1985).
Carcass characteristics and composition of Brahman, angus and Brahman x Angus steers fed for different times-on-feed. MEAT SCIENCE.
14(3), 137-152.
-
Stiffler, D. M., Griffin, C. L., Murphey, C. E., Smith, G. C., & Savell, J. W.
(1985).
Characterization of cutability and palatability attributes among different slaughter groups of beef cattle. MEAT SCIENCE.
13(3), 167-183.
-
Stiffler, D. M., Griffin, C. L., Smith, G. C., & Savell, J. W.
(1985).
Cutability comparisons of Charolais crossbred bulls and steers. MEAT SCIENCE.
13(2), 113-127.
-
Dolezal, H. G., Smith, G. C., & Savell, J. W.
(1985).
Effects of USDA feeder grade and time-on-feed on carcass characteristics and cooked beef palatability. MEAT SCIENCE.
15(3), 125-135.
-
Griffin, C. L., Stiffler, D. M., Smith, G. C., & Savell, J. W.
(1985).
Palatability characteristics of loin steaks from Charolais crossbred bulls and steers. MEAT SCIENCE.
15(4), 235-246.
-
McKeith, F. K., Savell, J. W., Smith, G. C., Dutson, T. R., & Carpenter, Z. L.
(1985).
Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feed. MEAT SCIENCE.
15(1), 37-50.
-
McKeith, F. K., Savell, J. W., Smith, G. C., Dutson, T. R., & Carpenter, Z. L.
(1985).
Tenderness of major muscles from three breed-types of cattle at different times-on-feed. MEAT SCIENCE.
13(3), 151-166.
-
Lunt, D. K., Smith, G. C., Savell, J. W., Murphey, C. E., Carpenter, Z. L., McKeith, F. K., & Johnson, D. D.
(1985).
USDA yield grades and various carcass traits as predictors of carcass composition. MEAT SCIENCE.
14(3), 153-164.
-
MATLOCK, R. G., TERRELL, R. N., SAVELL, J. W., RHEE, K. S., & DUTSON, T. R.
(1984).
Factors Affecting Properties of Precooked‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations. JOURNAL OF FOOD SCIENCE.
49(5), 1372-1375.
-
MATLOCK, R. G., TERRELL, R. N., SAVELL, J. W., RHEE, K. S., & DUTSON, T. R.
(1984).
Factors Affecting Properties of Raw‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations. JOURNAL OF FOOD SCIENCE.
49(5), 1363-1366.
-
STIFFLER, D. M., SMITH, G. C., SAVELL, J. W., DUTSON, T. R., GRIFFIN, C. L., & ORCUTT, M. W.
(1984).
Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality‐Indicating Characteristics of Beef Carcasses. JOURNAL OF FOOD SCIENCE.
49(3), 863-866.
-
Johnson, D. D., Savell, J. W., Smith, G. C., Gill, D. R., Williams, D. E., Walters, L. E., & Martin, J. J.
(1984).
Relationship of Growth Stimulants and Breed Groups on Carcass Characteristics and Palatability of Young Bulls. J Anim Sci.
58(4), 920-925.
-
Johnson, D. D., Savell, J. W., Smith, G. C., & Weatherspoon, L.
(1984).
Prediction of Pork Belly Composition Using Various Measurement of the Carcass or Belly. J Anim Sci.
58(3), 611-618.
-
Kutsky, J. A., Savell, J. W., Johnson, D. D., Smith, G. C., Murphey, C. E., Cross, H. R., & Weatherspoon, L.
(1984).
Predicting cutability of pork carcasses and hams using the Hennessy and Chong Fat Depth Indicator. MEAT SCIENCE.
11(1), 13-26.
-
GOSSETT, G. W., SAVELL, J. W., SMITH, G. C., & CARPENTER, Z. L.
(1983).
Assessing Palatability Characteristics of Beef Destined for Retail Distribution. JOURNAL OF FOOD SCIENCE.
48(6), 1719-1722.
-
SMITH, G. C., PURSER, D. E., SAVELL, J. W., STIFFLER, D. M., & DUTSON, T. R.
(1983).
Effect of Freezing Temperature on Weight Loss and Quality Characteristics of Beef Liver, Kidney, Heart, and Tongue. JOURNAL OF FOOD SCIENCE.
48(6), 1726-1727.
-
HENRY, K. G., SAVELL, J. W., SMITH, G. C., EHLERS, J. G., & VANDERZANT, C.
(1983).
Physical, Sensory and Microbiological Characteristics of Lamb Retail Cuts Vacuum Packaged in High Oxygen‐Barrier Film. JOURNAL OF FOOD SCIENCE.
48(6), 1735-1740.
-
SMITH, G. C., SAVELL, J. W., STIFFLER, D. M., JOHNSON, D. D., & VANDERZANT, C.
(1983).
Weight Loss and Quality Characteristics of Frozen Versus Chilled Beef Livers and Hearts. JOURNAL OF FOOD SCIENCE.
48(6), 1728-1730.
-
VANDERZANT, C., CHESSER, L. K., SAVELL, J. W., GARDNER, F. A., & SMITH, G. C.
(1983).
Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages1. JOURNAL OF FOOD PROTECTION.
46(9), 775-780.
-
Murphey, C. E., Recio, H. A., Stiffler, D. M., Smith, G. C., Savell, J. W., Wise, J. W., & Cross, H. R.
(1983).
Effects of Trimming External Fat from Beef Carcasses on the Accuracy of Determining USDA Yield Grade. J Anim Sci.
57(2), 349-354.
-
SMITH, G. C., BERRY, B. W., LENNON, J. H., & SAVELL, J. W.
(1983).
Transoceanic Shipment of Chilled Beef Variety Meats. JOURNAL OF FOOD PROTECTION.
46(8), 728-730.
-
Smith, G. C., Berry, B. W., Lennon, J. H., & Savell, J. W.
(1983).
Transoceanic shipment of chilled beef variety meats. JOURNAL OF FOOD PROTECTION.
46(8), 728-730.
-
Rouquette, F. M., Riley, R. R., & Savell, J. W.
(1983).
Electrical Stimulation, Stocking Rate and Creep Feed Effects on Carcass Traits of Calves Slaughtered at Weaning. J Anim Sci.
56(5), 1012-1020.
-
HANNA, M. O., SAVELL, J. W., SMITH, G. C., PURSER, D. E., GARDNER, F. A., & VANDERZANT, C.
(1983).
Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks. JOURNAL OF FOOD PROTECTION.
46(3), 216-221.
-
Riley, R. R., Savell, J. W., Murphey, C. E., Smith, G. C., Stiffler, D. M., & Cross, H. R.
(1983).
Effects of Electrical Stimulation, Subcutaneous Fat Thickness and Masculinity Traits on Palatability of Beef from Young Bull Carcasses. J Anim Sci.
56(3), 584-591.
-
Riley, R. R., Savell, J. W., Murphey, C. E., Smith, G. C., Stiffler, D. M., & Cross, H. R.
(1983).
Palatability of Beef from Steer and Young Bull Carcasses as Influenced by Electrical Stimulation, Subcutaneous Fat Thickness and Marbling. J Anim Sci.
56(3), 592-597.
-
SMITH, G. C., SAVELL, J. W., CROSS, H. R., & CARPENTER, Z. L.
(1983).
THE RELATIONSHIP OF USDA QUALITY GRADE TO BEEF FLAVOR. FOOD TECHNOLOGY.
37(5), 233-238.
-
SMITH, G. C., SEIDEMAN, S. C., SAVELL, J. W., DILL, C. W., & VANDERZANT, C.
(1983).
Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins. JOURNAL OF FOOD PROTECTION.
46(1), 47-51.
-
Johnson, D. D., Savell, J. W., Smith, G. C., & Weatherspoon, L.
(1982).
Predicting cutability of packer-trimmed pork loins. MEAT SCIENCE.
7(4), 313-322.
-
GRIFFIN, D. B., SAVELL, J. W., SMITH, G. C., LIND, K. D., & GALLOWAY, D. E.
(1982).
Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature. JOURNAL OF FOOD SCIENCE.
47(5), 1746-1748.
-
Kutsky, J. A., Murphey, C. E., Smith, G. C., Savell, J. W., Stiffler, D. M., & Terrell, R. N.
(1982).
Use of the Hennessy and Chong Fat Depth Indicator for Predicting Fatness of Beef Carcasses. J Anim Sci.
55(3), 565-571.
-
VANDERZANT, C., HANNA, M. O., EHLERS, J. G., SAVELL, J. W., SMITH, G. C., GRIFFIN, D. B., ... GALLOWAY, D. E.
(1982).
Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological Characteristics. JOURNAL OF FOOD SCIENCE.
47(4), 1070-1079.
-
GRIFFIN, D. B., SAVELL, J. W., SMITH, G. C., VANDERZANT, C., TERRELL, R. N., LIND, K. D., & GALLOWAY, D. E.
(1982).
Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Physical and Sensory Characteristics. JOURNAL OF FOOD SCIENCE.
47(4), 1059-1069.
-
Johnson, D. D., Savell, J. W., Weatherspoon, L., & Smith, G. C.
(1982).
Quality, palatability and weight loss of pork as affected by electrical stimulation. MEAT SCIENCE.
7(1), 43-50.
-
SMITH, G. C., CROSS, H. R., CARPENTER, Z. L., MURPHEY, C. E., SAVELL, J. W., ABRAHAM, H. C., & DAVIS, G. W.
(1982).
Relationship of USDA Maturity Groups to Palatability of Cooked Beef. JOURNAL OF FOOD SCIENCE.
47(4), 1100-1107.
-
RILEY, R. R., SAVELL, J. W., STIFFLER, D. M., EHLERS, J. G., VANDERZANT, C., & SMITH, G. C.
(1982).
Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-Distribution. JOURNAL OF FOOD PROTECTION.
45(8), 733-737.
-
Terrell, R. N., Jacobs, J. A., Savell, J. W., & Smith, G. C.
(1982).
Processing Properties of Beef Clod Muscles as Affected by Electrical Stimulation and Post-Rigor Frozen Storage. J Anim Sci.
54(5), 964-969.
-
DOLEZAL, H. G., SMITH, G. C., SAVELL, J. W., & CARPENTER, Z. L.
(1982).
Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef. JOURNAL OF FOOD SCIENCE.
47(2), 397-401.
-
DOLEZAL, H. G., SMITH, G. C., SAVELL, J. W., & CARPENTER, Z. L.
(1982).
Effect of Time‐on‐Feed on the Palatability of Rib Steaks from Steers and Heifers. JOURNAL OF FOOD SCIENCE.
47(2), 368-373.
-
Dutson, T. R., Savell, J. W., & Smith, G. C.
(1982).
Electrical stimulation of ante-mortem stressed beef. MEAT SCIENCE.
6(2), 159-162.
-
Savell, J. W., McKeith, F. K., Murphey, C. E., Smith, G. C., & Carpenter, Z. L.
(1982).
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bulls. MEAT SCIENCE.
6(2), 97-109.
-
HANNA, M. O., SMITH, G. C., SAVELL, J. W., McKEITH, F. K., & VANDERZANT, C.
(1982).
Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or Pork. JOURNAL OF FOOD PROTECTION.
45(1), 74-81.
-
McKeith, F. K., Savell, J. W., Murphey, C. E., & Smith, G. C.
(1982).
Enhancement of lean characteristics of veal carcasses by electrical stimulation. MEAT SCIENCE.
6(1), 65-69.
-
HANNA, M. O., SMITH, G. C., SAVELL, J. W., McKEITH, F. K., & VANDERZANT, C.
(1982).
Microbial Flora of Livers, Kidneys and Hearts from Beef, Pork and Lamb: Effects of Refrigeration, Freezing and Thawing. JOURNAL OF FOOD PROTECTION.
45(1), 63-73.
-
TERRELL, R. N., JACOBS, J. A., SAVELL, J. W., & SMITH, G. C.
(1982).
Properties of Frankfurters Made From Electrically Stimulated Beef. JOURNAL OF FOOD SCIENCE.
47(1), 344-345.
-
HANNA, M. O., VANDERZANT, C., SMITH, G. C., & SAVELL, J. W.
(1981).
Packaging of Beef Loin Steaks in 75% O2 Plus 25% CO2. II. Microbiological Properties. JOURNAL OF FOOD PROTECTION.
44(12), 928-933.
-
SAVELL, J. W., SMITH, G. C., HANNA, M. O., & VANDERZANT, C.
(1981).
Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory Properties. JOURNAL OF FOOD PROTECTION.
44(12), 923-927.
-
SAVELL, J. W., McKEITH, F. K., & SMITH, G. C.
(1981).
Reducing Postmortem Aging Time of Beef with Electrical Stimulation. JOURNAL OF FOOD SCIENCE.
46(6), 1777-1781.
-
McKEITH, F. K., SAVELL, J. W., & SMITH, G. C.
(1981).
Tenderness Improvement of the Major Muscles of the Beef Carcass by Electrical Stimulation. JOURNAL OF FOOD SCIENCE.
46(6), 1774-1776.
-
SAVELL, J. W., HANNA, M. O., VANDERZANT, C., & SMITH, G. C.
(1981).
Sensory and Microbial Profile of Steaks Stored in O2-CO2-N2 Atmospheres. JOURNAL OF FOOD PROTECTION.
44(10), 742-745.
-
Riley, R. R., Savell, J. W., Smith, G. C., & Shelton, M.
(1981).
Improving Appearance and Palatability of Meat from Ram Lambs by Electrical Stimulation. J Anim Sci.
52(3), 522-529.
-
Butler, J. L., Smith, G. C., Savell, J. W., & Vanderzant, C.
(1981).
Bacterial growth in ground beef prepared from electrically stimulated and nonstimulated muscles. APPLIED AND ENVIRONMENTAL MICROBIOLOGY.
41(4), 915-918.
-
DUTSON, T. R., SMITH, G. C., SAVELL, J. W., & CARPENTER, Z. L.
(1981).
EFFECTS OF ELECTRICAL-STIMULATION ON MEAT QUALITY. FLEISCHWIRTSCHAFT.
61(4), 518-&.
-
ADAMS, N. J., SMITH, G. C., SAVELL, J. W., & CARPENTER, Z. L.
(1981).
FRAME SIZE AND MUSCLING EFFECTS ON CATTLE PERFORMANCE AND CARCASS CHARACTERISTICS. 162-164.
-
SAVELL, J. W., SMITH, G. C., MURPHEY, C. E., MCKEITH, F. K., & CARPENTER, Z. L.
(1981).
IMPROVING TENDERNESS OF MEAT FROM YOUNG BULLS. 151-154.
-
DOLEZAL, H. G., SMITH, G. C., SAVELL, J. W., & CARPENTER, Z. L.
(1981).
TIME-ON-FEED EFFECTS ON CARCASS AND PALATABILITY CHARACTERISTICS OF STEERS AND HEIFERS. 148-151.
-
McKEITH, F. K., SMITH, G. C., SAVELL, J. W., DUTSON, T. R., CARPENTER, Z. L., & HAMMONS, D. R.
(1981).
Effects of Certain Electrical Stimulation Parameters on Quality and Palatability of Beef. JOURNAL OF FOOD SCIENCE.
46(1), 13-18.
-
McKEITH, F. K., SMITH, C. G., DUTSON, T. R., SAVELL, J. W., HOSTETLER, R. L., & CARPENTER, Z. L.
(1980).
Electrical Stimulation of Intact or Split Steer or Cow Carcasses. JOURNAL OF FOOD PROTECTION.
43(10), 795-798.
-
CALKINS, C. R., SAVELL, J. W., SMITH, G. C., & MURPHEY, C. E.
(1980).
QUALITY‐INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM CHILLING TIME. JOURNAL OF FOOD SCIENCE.
45(5), 1330-1332.
-
RILEY, R. R., SAVELL, J. W., & SMITH, G. C.
(1980).
STORAGE CHARACTERISTICS OF WHOLESALE AND RETAIL CUTS FROM ELECTRICALLY STIMULATED LAMB CARCASSES. JOURNAL OF FOOD SCIENCE.
45(4), 1101-1103.
-
McKeith, F. K., Smith, G. C., Savell, J. W., Dutson, T. R., Carpenter, Z. L., & Hammons, D. R.
(1980).
Electrical Stimulation of Mature Cow Carcasses. J Anim Sci.
50(4), 694-698.
-
HALL, L. C., SAVELL, J. W., & SMITH, G. C.
(1980).
RETAIL APPEARANCE OF ELECTRICALLY STIMULATED BEEF. JOURNAL OF FOOD SCIENCE.
45(2), 171-173.
-
MCKEITH, F. K., SMITH, G. C., SAVELL, J. W., DUTSON, T. R., CARPENTER, Z. L., & HAMMONS, D. R.
(1980).
ELECTRICAL-STIMULATION OF MATURE COW CARCASSES. J Anim Sci.
50(4), 693-698.
-
SAVELL, J. W., SMITH, G. C., & HUFFMAN, D. L.
(1980).
CUTTING YIELDS AND PALATABILITY TRAITS OF HAND‐CUT OR PRESSED‐CLEAVED, AND FRESH, CRUST‐FROZEN OR FROZEN‐TEMPERED BEEF SUBPRIMALS. JOURNAL OF FOOD SCIENCE.
45(1), 107-110.
-
RILEY, R. R., SAVELL, J. W., SMITH, G. C., & SHELTON, M.
(1980).
QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMB. JOURNAL OF FOOD SCIENCE.
45(1), 119-121.
-
McKeith, F. K., Savell, J. W., Smith, G. C., Durson, T. R., & Shelton, M.
(1979).
Palatability of Goat Meat from Carcasses Electrically Stimulated at Four Different Stages during the Slaughter-Dressing Sequence. J Anim Sci.
49(4), 972-978.
-
SAVELL, J. W., SMITH, G. C., CARPENTER, Z. L., & PARRISH, F. C.
(1979).
INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY‐WEIGHT BEEF CARCASSES. JOURNAL OF FOOD SCIENCE.
44(3), 911-913.
-
SAVELL, J. W., & SMITH, G. C.
(1979).
ELECTRICAL-STIMULATION - EFFECTS ON MEAT TENDERNESS, MUSCLE STRUCTURE AND THE QUALITY-INDICATING CHARACTERISTICS OF MEAT. ACTIVITIES REPORT-RESEARCH AND DEVELOPMENT ASSOCIATES FOR MILITARY FOOD AND PACKAGING SYSTEMS INC.
31(2), 141-148.
-
SAVELL, J. W., SMITH, G. C., & CARPENTER, Z. L.
(1978).
BEEF QUALITY AND PALATABILITY AS AFFECTED BY ELECTRICAL STIMULATION AND COOLER AGING. JOURNAL OF FOOD SCIENCE.
43(6), 1666-1668.
-
SAVELL, J. W., DUTSON, T. R., SMITH, G. C., & CARPENTER, Z. L.
(1978).
STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE. JOURNAL OF FOOD SCIENCE.
43(5), 1606-1607.
-
Savell, J. W., Smith, G. C., & Carpenter, Z. L.
(1978).
Effect of Electrical Stimulation on Quality and Palatability of Light-weight Beef Carcasses. J Anim Sci.
46(5), 1221-1228.
-
SAVELL, J. W., SMITH, G. C., DUTSON, T. R., CARPENTER, L. L., HOSTETLER, R. L., & HAMMONS, D. R.
(1978).
SHOCKING RESEARCH - BEEF TENDERIZED WITH ELECTRICITY. TEXAS AGRICULTURAL PROGRESS.
24(4), 14-16.
-
SAVELL, J. W., SMITH, G. C., & CARPENTER, Z. L.
(1977).
BLADE TENDERIZATION OF FOUR MUSCLES FROM THREE WEIGHT‐GRADE GROUPS OF BEEF. JOURNAL OF FOOD SCIENCE.
42(4), 866-870.
-
SAVELL, J. W., SMITH, G. C., DUTSON, T. R., CARPENTER, Z. L., & SUTER, D. A.
(1977).
EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT. JOURNAL OF FOOD SCIENCE.
42(3), 702-706.
-
Till, M. C., Arnold, A. N., Griffin, D. B., Hale, D. S., Kerth, C. R., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2021).
Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments. Meat and Muscle Biology.
5(1),
-
chapter
-
Savell, J. W.
(2017).
Chapter 1 Introduction. Lawrie´s Meat Science.
(pp. 1-18).
-
Savell, J. W.
(2014).
CUTTING AND BONING | Traditional. Encyclopedia of Meat Sciences.
(pp. 458-464).
Elsevier.
-
Savell, J. W., & Harris, K. B.
(2012).
Beef. jolly, C. M., O'Rourke, A. D., Colyer, D., Amponsah, W., Fletcher, S., & Kennedy, P. L. (Eds.),
Encyclopedia of Lifestyle Medicine & Health.
SAGE Publications, Inc..
-
Savell, J. W., & King, D. A.
(2004).
Goat Meat: Carcass Composition/Quality. Encyclopedia of Animal Science.
(pp. 472-473).
CRC Press.
-
Savell, J. W., & Behrends, J. M.
(2004).
Pork: Carcass Composition and Quality. Encyclopedia of Animal Science.
(pp. 725-727).
CRC Press.
-
Savell, J. W.
(1985).
Industrial Applications of Electrical Stimulation. Advances in Meat Research.
(pp. 219-236).
Springer Netherlands.
-
Dutson, T. R., Savell, J. W., & Smith, G. C.
(1981).
Electrical Stimulation of Ante Mortem Stressed Beef. The Problem of Dark-Cutting in Beef.
(pp. 253-268).
Springer Netherlands.
-
Savell, J. W.
(2017).
Chapter 1 Introduction. Lawrie´s Meat Science.
(pp. 1-18).
-
conference paper
-
Ribeiro, F., Carter, J. A., Hughes, C. A., Ramsey, W. S., Savell, J. W., Riley, R. R., Sharpton, C., & Jr, T.
(2010).
Accuracy of real-time ultrasound for body composition traits for evaluating carcass traits in medium wool crossbred lambs. JOURNAL OF DAIRY SCIENCE.
275-275.
-
Jr, C., Pfeiffer, C., King, D. A., Savell, J. W., Vann, R. C., Jr, W., & Randel, R. D.
(2006).
Relationships of cattle temperament and physiologic responses to handling during typical management situations. J Anim Sci.
32-32.
-
Savell, J. W., Mueller, S. L., & Baird, B. E.
(2005).
The chilling of carcasses. MEAT SCIENCE.
449-459.
-
Taylor, J. F., Davis, S. K., Sanders, J. O., Turner, J. W., Savell, J. W., Miller, R. K., & Smith, S. B.
(1995).
Localization of genes influencing carcass merit in a Bos indicus x Bos taurus cross. 247-258.
-
Cross, H. R., & Savell, J. W.
(1994).
What do we need for a value-based beef marketing system?. MEAT SCIENCE.
19-27.
-
SCOTT, L. W., KIMBALL, K. T., WITTELS, E. H., DUNN, J. K., BRAUCHI, D. J., POWNALL, H. J., ... GOTTO, A. M.
(1990).
THE EFFECT OF LEAN BEEF, CHICKEN AND FISH ON LIPOPROTEIN PROFILE. CIRCULATION.
476-476.
-
SCOTT, L. W., KIMBALL, K. T., WITTELS, E. H., DUNN, J. K., BRAUCHI, D. J., POWNALL, H. J., ... GOTTO, A. M.
(1990).
THE EFFECT OF LEAN BEEF, CHICKEN, AND FISH ON LIPOPROTEIN PROFILE. ARTERIOSCLEROSIS.
A873-A873.
-
SAVELL, J. W., CARPENTER, Z. L., & SMITH, G. C.
(1976).
MECHANICAL TENDERIZATION OF 3 KINDS OF BEEF. J Anim Sci.
252-252.
-
Ribeiro, F., Carter, J. A., Hughes, C. A., Ramsey, W. S., Savell, J. W., Riley, R. R., Sharpton, C., & Jr, T.
(2010).
Accuracy of real-time ultrasound for body composition traits for evaluating carcass traits in medium wool crossbred lambs. JOURNAL OF DAIRY SCIENCE.
275-275.
Research
principal investigator on
awards and honors
- Fellow, conferred by American Society of Animal Science - (Champaign, Illinois, United States), 2014
- Excellence in College and University Teaching in the Food and Agricultural Sciences/Regional Teaching Award, conferred by United States Department of Agriculture - (Washington D.C., District of Columbia, United States), 2013
- Highly Cited Researcher, conferred by Thomson Reuters - (New York, New York, United States), 2001
Teaching
teaching activities
- ANSC117 Texas Barbecue Instructor
- ANSC291 Research Instructor
- ANSC307 Meats Instructor
- ANSC437 Mktg&grdg Lvstck &meat Instructor
- ANSC485 Directed Studies Instructor
- ANSC491 Hnr-research Instructor
- ANSC627 Carcass Comp & Quality Instructor
- ANSC684 Professional Internship: In-ab Instructor
- ANSC684 Professional Intrnship Instructor
- ANSC691 Research Instructor
- FSTC307 Meats Instructor
- NFSC307 Meats Instructor
Works By Students
chaired theses and dissertations
-
Belk, Aeriel Danielle (2017-05). Comparison of Salmonella Presence in Bovine Lymph Nodes across Feeding Stages.
-
Berto, Michael Chandler (2015-12). Consumer Attitudes of Predicted Flavor Aromas in Steaks Created with Different Steak Thicknesses, Quality Grades, and Cooking Surface Temperatures.
-
Bessire, Baylee Christian (2018-05). National Survey of Salmonella Prevalence in Lymph Nodes of Sows and Market Hogs.
-
Boykin, Courtney Alicia (2017-05). National Beef Quality Audit - 2016: Survey of Carcass Characteristics Related to Quality, Quantity, and Value through In-Plant and Instrument Grading Assessments.
-
Cassens, Andrew Michael (2017-08). Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef.
-
Davidson, Melissa A. (2010-05). Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces.
-
Dillon, James T. (2009-08). Evaluating the Impacts of Gender, Fatness, Muscling, and Weight on Yield Grade 4 Beef Carcasses..
-
Eastwood, Lauren Clay (2014-05). Possible Quality Defects in Beef Caused by Multiple Applications of Antimicrobial Interventions.
-
Eastwood, Lauren Clay (2018-12). Efficacy of Antimicrobial Interventions in Reducing Salmonella, Shiga Toxin-Producing Escherichia Coli, Campylobacter, and Escherichia Coli Biotype I Surrogates On Pork, Pork By-Products, and Beef By-Products.
-
Franke, Jake (2013-05). Quality Assessment of Feeder Cattle and Processes Based on Available Background Information.
-
Frenzel, Leslie (2015-08). Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks.
-
Frenzel, Mark Adam (2017-08). Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination.
-
Garcia, Lyda G. (2009-08). Functional Properties and Utilization of High pH Beef.
-
Gawlik, Ciarra Jade (2019-12). Applying Pulsed Ultraviolet (UV) Light to Reduce Surrogates on Beef Suprimal Surfaces.
-
Genho, Daniel Phillip (2009-12). Collagen Solubility and Calcium Concentration and Their Effects on Tenderness in the M. longissimus lumborum.
-
Gooch, Michaela Christine (2018-12). Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments.
-
Gray, Gatlan 1989- (2012-12). National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics.
-
Grimes, Haley (2012-05). The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round.
-
Guelker, Miles (2011-12). Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings.
-
Haneklaus, Ashley (2009-05). Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards.
-
Haneklaus, Ashley N (2013-05). Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas.
-
Harris, McKensie Kay (2017-12). National Beef Quality Audit - 2016: A Survey of the Market Cow and Bull Industry to Discover Avenues for Improving Quality and Enhancing Value of Beef.
-
Henderson, Hillary Augusta (2016-08). National Beef Tenderness Survey-2015: Assessment of Warner-Bratzler Shear Force and Palatability Ratings from Retail and Foodservice Establishments in the United States.
-
Horton, Brogan (2019-12). Evaluation of Autogenous Vaccine Use in Reducing Salmonella Contamination in Lymph Nodes from Feedlot Cattle in Texas.
-
Huerta Sanchez, Diana Lorena (2006-08). Identifying beef muscles and processing treatments suitable for use in fajita application.
-
Igo, Meagan W (2013-12). Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments.
-
Jobe, Jillian Taylor (2018-08). Insulin Sensitivity and Metabolism in Bovine Muscle Treated with ?-Adrenergic Agonists.
-
Kline, Helen Carter (2015-08). A Survey of Postmortem Aging Times for Beef Steaks Marketed in the Retail Channel.
-
Labus, Cody John (2013-05). Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella.
-
Langley, Scott P. (2010-08). Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors.
-
Laster, Brittany Anise (2010-12). Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals.
-
Lemmons, Jacob Lynn (2011-05). Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use.
-
May, Laura (2010-12). The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate.
-
McKeith, Russell Owen (2014-05). The Biological Basis for Animal Variation in Beef Lean Color Stability.
-
Mehall, Lindsey Nicole (2015-12). Evaluation of the Appropriateness of Previously Developed Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli in Beef Processing.
-
Moore, Melanie 1989- (2012-12). National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers.
-
Muras, Tiffany Marie (2009-08). Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts.
-
Murray, Adam Riley (2017-12). Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks.
-
Nickelson, Kathryn Josephine (2018-05). Assessment of Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter in Texas.
-
Segner, Kyle (2011-05). Post-Harvest Prediction of Tenderness in Pork.
-
Smith, Amanda 1987- (2012-12). Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles.
-
Steele, Chandler Connelly (2019-05). Sorting Beef Subprimals by Ribeye Size at the Packer Level to Maximize Utility and Product Uniformity in Foodservice and Retail Sectors.
-
Tindel, Spencer Blythe (2018-05). Palatability and Tenderness Evaluation of Beef Top Sirloin Steaks Using Various Aging Times and Storage Conditions.
-
Ulbrich, Carson (2012-12). Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products.
-
West, Sarah (2009-05). The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck.
Background
education and training
- Ph.D. in Animal Science, Texas A&M University - (College Station, Texas, United States) 1978
- M.S. in Animal Science, Texas A&M University - (College Station, Texas, United States) 1976
- B.S. in Animal Science, Texas A&M University - (College Station, Texas, United States) 1975
Contact
first name
- Jeffrey
has last name
- Savell
mailing address
-
Texas A&M University
Animal Science
2471 TAMU
College Station, TX 77843-2471
USA
Other
- j-savell@tamu.edu