Miller, Rhonda
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Aldredge, Teresa Lynn (2009-12). Decreasing Variation in Cook Color of Ground Beef Patties Varying in Myoglobin and pH Using Acetic Acid and Hydrocolloid Solutions.
Bamsey, Melissa Lindsay (2017-12). Beef Flavor Myology.
Beavers, Blythe Autumn (2017-08). Relationship Between Descriptive Flavor and Texture Attributes and Consumer Acceptance in Ground Beef Patties.
Booren, Betsy Lyn (2008-12). Improvement of Low Quality Meat Utilizing Functional Ingredients.
Chu, Sarah Katherine (2015-05). Development of an Intact Muscle Pork Flavor Lexicon.
Cruzen, Shannon Michelle (2010-08). Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.
Edwards, Holly Danielle (2011-05). Development of Methodology and Characterization of Ruminal Lipase-Producing Bacteria In Vitro.
Falkenberg, Shollie Marie (2003-05). Stress response effects on growth, carcass characteristics, and tenderness in Bonsmara-influenced steers.
Ford, Tara K. (2004-08). Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.
Garza, Sonia Yvette (2009-12). Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (PSE) Pork Gels.
Glascock, Rachel Ann (2014-05). Beef Flavor Attributes and Consumer Perception.
Grayson, Adria Lesley (2014-08). Effect of Degree of Dark-Cutting on Tenderness and Flavor Attributes of Beef.
Grimshaw, Kaitlyn E (2013-08). Consumer Perception of Beef, Pork, Lamb, Chicken, and Fish.
Hemphill, Susan Patricia (2006-08). Effect of sorghum bran addition on lipid oxidation and sensory properties of ground beef patties differing in fat levels.
Hesteande, Blake E (2014-05). Sorghum Bran in Meat and Poultry.
Jenschke, Blaine Edward (2004-08). Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment.
Laird, Hannah Lynne (2015-12). Millennial's Perception of Beef Flavor.
Luckemeyer, Tanner Jordan (2015-12). Beef Flavor Attributes and Consumer Perception on Light Beef Eaters.
Orozco Hernandez, Pilar (2013-05). Relationships between Beef Postharvest Biochemical Factors and Warner-Bratzler Shear Force.
Peach, Jody Lynea (2003-08). Environmental and nutritional effects on beef tenderness in Texas.
Philip, Chrisly Mary (2011-05). Differentiation of Beef Flavor Across Muscles and Quality Grades.
Roybal, Tabitha Lynn (2010-12). Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.
Shin, Dae Keun (2006-12). Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content.
Waters, Crystal Michelle (2017-05). Sorghum Bran as an Antioxidant in Frozen Meat and Poultry Products.
Wiederhold, William (2011-05). Visible-NIR, Electrical Impedance, pH, and CIE L*, a*, and b* Color Space Values to Predict Beef Tenderness.
Williams, Tracey Ann (2004-12). Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment.
Yao, Tianyu (2017-05). Brew Methods Effect on Coffee Flavor and Aroma.
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