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- Professor
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- 1 979 845 3935
Miller, Rhonda Professor
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Overview
Publications
selected publications
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academic article
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Laird, H. L., Miller, R. K., Kerth, C. R., Berto, M. C., & Adhikari, K.
(2024).
USA millennial and non-millennial beef consumers perception of beef, pork, and chicken. MEAT SCIENCE.
214, 109516-109516.
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Miller, R. K., Luckemeyer, T. J., Kerth, C. R., & Adhikari, K.
(2023).
Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters. MEAT SCIENCE.
204, 109252-109252.
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Martinez, H. A., Miller, R. K., Kerth, C., & Wasser, B. E.
(2023).
Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes. MEAT SCIENCE.
205, 109292-109292.
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Zhai, C., Schilling, B., Prenni, J. E., Brooks, J. C., Legako, J. F., Miller, R. K., ... Nair, M. N.
(2022).
Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference. Journal of Food Science and Technology.
59(10), 4134-4140.
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Long, J. M., Trubenbach, L. A., Hobbs, K. C., Poletti, A. E., Steinhauser, C. B., Pryor, J. H., ... Satterfield, M. C.
(2021).
Maternal nutrient restriction in late pregnancy programs postnatal metabolism and pituitary development in beef heifers. PLoS ONE.
16(4), e0249924-e0249924.
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Miller, R. K.
(2020).
A 2020 synopsis of the cell-cultured animal industry. Animal Frontiers.
10(4), 64-72.
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Hodges, K. M., Kerth, C. R., Whitney, T. R., Wall, K. R., Miller, R. K., Ramsey, W. S., & Woerner, D. R.
(2020).
Replacing cottonseed meal and sorghum grain with corn dried distillers' grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits. 98(6), skaa182.
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Kerth, C. R., Wall, K. R., Miller, R. K., Whitney, T. R., Stewart, W. C., Boles, J. A., & Murphy, T. W.
(2019).
Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2. Journal of Animal Science.
97(7), 2850-2864.
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Olson, C. A., Carstens, G. E., Herring, A. D., Hale, D. S., Kayser, W. C., & Miller, R. K.
(2019).
Effects of temperament at feedlot arrival and breed type on growth efficiency, feeding behavior, and carcass value in finishing heifers. Journal of Animal Science.
97(4), 1828-1839.
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Wall, K. R., Kerth, C. R., Miller, R. K., & Alvarado, C.
(2019).
Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks. MEAT SCIENCE.
150, 141-148.
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Arnold, R. J., Ochoa, A., Kerth, C. R., Miller, R. K., & Murray, S. C.
(2019).
Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey. PLoS ONE.
14(8), e0220787-e0220787.
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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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Aguirre, M. E., Owens, C. M., Miller, R. K., & Alvarado, C. Z.
(2018).
Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. 97(4), 1456-1461.
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Al-Ajeeli, M. N., Miller, R. K., Leyva, H., Hashim, M. M., Abdaljaleel, R. A., Jameel, Y., & Bailey, C. A.
(2018).
Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems. Poultry Science.
97(5), 1848-1851.
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Smith, S. B., Blackmon, T. L., Sawyer, J. E., Miller, R. K., Baber, J. R., Morrill, J. C., Cabral, A. R., & Wickersham, T. A.
(2018).
Glucose and acetate metabolism in bovine intramuscular and subcutaneous adipose tissues from steers infused with glucose, propionate, or acetate. Journal of Animal Science.
96(3), 921-929.
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Echeverria-Beirute, F., Murray, S. C., Klein, P., Kerth, C., Miller, R., & Bertrand, B.
(2018).
Rust and Thinning Management Effect on Cup Quality and Plant Performance for Two Cultivars of Coffea arabica L. Journal of Agricultural and Food Chemistry.
66(21), 5281-5292.
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Yeater, M., Casco, G., Miller, R. K., & Alvarado, C. Z.
(2017).
Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets. 96(12), 4430-4438.
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Morrill, J. C., Sawyer, J. E., Smith, S. B., Miller, R. K., Johnson, M. D., & Wickersham, T. A.
(2017).
AB Post-extraction algal residue in beef steer finishing diets: II. Beef flavor, fatty acid composition, and tenderness. Algal Research.
25, 578-583.
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Booren, B. L., Castell-Perez, M. E., & Miller, R. K.
(2017).
Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork. Journal of Texture Studies.
48(5), 403-414.
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Morrill, J. C., Sawyer, J. E., Smith, S. B., Miller, R. K., Baber, J. R., & Wickersham, T. A.
(2017).
Post-extraction algal residue in beef steer finishing diets: I. Nutrient utilization and carcass characteristics. Algal Research.
25, 584-588.
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Chambers, E., Sanchez, K., Phan, U., Miller, R., Civille, G. V., & Di Donfrancesco, B.
(2016).
Development of a living lexicon for descriptive sensory analysis of brewed coffee. Journal of Sensory Studies.
31(6), 465-480.
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Johnson, M. D., Miller, R. K., Morrill, J. C., Anderson, D. P., Wickersham, T. A., Sawyer, J. E., Richardson, J. W., & Palma, M. A.
(2016).
The influence of taste in willingness-to-pay valuations of sirloin steaks from postextraction algal residue-fed cattle. Journal of Animal Science.
94(7), 3072-3083.
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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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Grayson, A. L., Shackelford, S. D., King, D. A., McKeith, R. O., Miller, R. K., & Wheeler, T. L.
(2016).
The effects of degree of dark cutting on tenderness and sensory attributes of beef. 94(6), 2583-2591.
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Johnson, M. D., Miller, R. K., Morrill, J., Anderson, D. P., Sawyer, J. E., Wickersham, T. A., Richardson, J. W., & Palma, M. A.
(2016).
Consumer Preference for Sirloin Steaks from Post-Extraction Algal Residue (PEAR) Fed Animals. Journal of Animal Science.
94(suppl_1), 25-25.
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Rojas, C. M., Riggs, P. K., Gill, C. A., Herring, A. D., Sanders, J. O., Sawyer, J. E., Miller, R. K., & Riley, D. G.
(2016).
Genome wide association of beef flavor and tenderness in steaks (with electrical stimulation and without) from carcasses of Nellore-Bos taurus steers. Journal of Animal Science.
94(suppl_1), 2-2.
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Morrill, J. C., Sawyer, J. E., Baber, J. R., Smith, S. B., Miller, R. K., & Wickersham, T. A.
(2016).
Inclusion of post-extraction algal residue in finishing rations of beef steers: Consumer sensory panel ratings and fatty acid composition of ground beef. Journal of Animal Science.
94(suppl_1), 22-22.
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Morrill, J. C., Sawyer, J. E., Baber, J. R., Smith, S. B., Miller, R. K., & Wickersham, T. A.
(2016).
Inclusion of post-extraction algal residue in finishing rations of beef steers: Trained sensory panel ratings for strip steaks. Journal of Animal Science.
94(suppl_1), 24-24.
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Kerth, C. R., & Miller, R. K.
(2015).
Beef flavor: a review from chemistry to consumer. Journal of the Science of Food and Agriculture.
95(14), 2783-2798.
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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. Journal of Animal Science.
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. Journal of Animal Science.
93(10), 4610-4616.
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Kerth, C. R., Harbison, A. L., Smith, S. B., & Miller, R. K.
(2015).
Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations. MEAT SCIENCE.
104, 30-36.
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Blackmon, T., Miller, R. K., Kerth, C., & Smith, S. B.
(2015).
Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. MEAT SCIENCE.
103, 46-53.
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Rouquette, F. M., Forbes, T., Miller, R. K., Hawks, K. R., Santos, C. C., Delgado, E. F., ... Long, C. R.
(2014).
Natural beef production and growth of Bonsmara steers stocked on rye and ryegrass pastures at humid and semiarid environments. Professional Animal Scientist.
30(3), 285-295.
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Clix-Lara, T. F., Rajendran, M., Talcott, S. T., Smith, S. B., Miller, R. K., Castillo, A., Sturino, J. M., & Taylor, T. M.
(2014).
Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention. Food Microbiology.
38, 192-200.
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Hanna, L., Garrick, D. J., Gill, C. A., Herring, A. D., Riggs, P. K., Miller, R. K., Sanders, J. O., & Riley, D. G.
(2014).
Genome-wide association study of temperament and tenderness using different Bayesian approaches in a Nellore-Angus crossbred population. Livestock Science.
161(1), 17-27.
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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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Callahan, Z. D., Belk, K. E., Miller, R. K., Morgan, J. B., & Lorenzen, C. L.
(2013).
Combining two proven mechanical tenderness measurements in one steak. Journal of Animal Science.
91(9), 4521-4525.
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Edwards, H. D., Anderson, R. C., Taylor, T. M., Miller, R. K., Hardin, M. D., Nisbet, D. J., Krueger, N. A., & Smith, S. B.
(2013).
Interactions between oil substrates and glucose on pure cultures of ruminal lipase-producing bacteria. Lipids.
48(7), 749-755.
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Buttrey, E. K., Jenkins, K. H., Lewis, J. B., Smith, S. B., Miller, R. K., Lawrence, T. E., ... MacDonald, J. C.
(2013).
Effects of 35% corn wet distillers grains plus solubles in steam-flaked and dry-rolled corn-based finishing diets on animal performance, carcass characteristics, beef fatty acid composition, and sensory attributes. Journal of Animal Science.
91(4), 1850-1865.
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Guelker, M. R., Haneklaus, A. N., Brooks, J. C., Carr, C. C., Delmore, R. J., Griffin, D. B., ... Savell, J. W.
(2013).
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. Journal of Animal Science.
91(2), 1005-1014.
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Movileanu, I., Nez de Gonzlez, M. T., Hafley, B., Miller, R. K., & Keeton, J. T.
(2013).
Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. International Journal of Food Science.
2013, 360732-7.
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King, A. M., Miller, R. K., Castillo, A., Griffin, D. B., & Hardin, M. D.
(2012).
Effects of lactic acid and commercial chilling processes on survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in pork variety meats. JOURNAL OF FOOD PROTECTION.
75(9), 1589-1594.
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Edwards, H. D., Anderson, R. C., Miller, R. K., Taylor, T. M., Hardin, M. D., Smith, S. B., Krueger, N. A., & Nisbet, D. J.
(2012).
Glycerol inhibition of ruminal lipolysis in vitro. Journal of Dairy Science.
95(9), 5176-5181.
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Rohrer, G. A., Nonneman, D. J., Miller, R. K., Zerby, H., & Moeller, S. J.
(2012).
Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigs. MEAT SCIENCE.
92(4), 511-518.
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ADHIKARI, K., CHAMBERS, E., MILLER, R., VZQUEZARAJO, L., BHUMIRATANA, N., & PHILIP, C.
(2011).
DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE. Journal of Sensory Studies.
26(6), 413-420.
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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.
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Nonneman, D., Lindholm-Perry, A. K., Shackelford, S. D., King, D. A., Wheeler, T. L., Rohrer, G. A., ... Moeller, S. J.
(2011).
Predictive markers in calpastatin for tenderness in commercial pig populations. Journal of Animal Science.
89(9), 2663-2672.
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Brooks, M. A., Choi, C. W., Lunt, D. K., Miller, R. K., Choi, C. B., & Smith, S. B.
(2011).
CASE STUDY:Carcass and meat characteristics and M. longissimus thoracis histology of beef from calf-fed and yearling-fed Angus steers1. Professional Animal Scientist.
27(4), 385-393.
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Narciso-Gaytn, C., Shin, D., Sams, A. R., Keeton, J. T., Miller, R. K., Smith, S. B., & Snchez-Plata, M. X.
(2011).
Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat. Poultry Science.
90(2), 473-480.
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Knauer, M., Stalder, K. J., Serenius, T., Baas, T. J., Berger, P. J., Karriker, L., ... Tokach, M. D.
(2010).
Factors associated with sow stayability in 6 genotypes. Journal of Animal Science.
88(11), 3486-3492.
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Neal, J. A., Booren, B., Cisneros-Zevallos, L., Miller, R. K., Lucia, L. M., Maxim, J. E., & Castillo, A.
(2010).
Shelf life and sensory characteristics of baby spinach subjected to electron beam irradiation. JOURNAL OF FOOD SCIENCE.
75(6), S319-S326.
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Moeller, S. J., Miller, R. K., Aldredge, T. L., Logan, K. E., Edwards, K. K., Zerby, H. N., ... Stahl, C. A.
(2010).
Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature. MEAT SCIENCE.
85(1), 96-103.
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Moeller, S. J., Miller, R. K., Edwards, K. K., Zerby, H. N., Logan, K. E., Aldredge, T. L., ... Box-Steffensmeier, J. M.
(2010).
Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature. MEAT SCIENCE.
84(1), 14-22.
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Narciso-Gaytn, C., Shin, D., Sams, A. R., Keeton, J. T., Miller, R. K., Smith, S. B., & Snchez-Plata, M. X.
(2010).
Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat. Poultry Science.
89(12), 2726-2734.
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Lorenzen, C. L., Calkins, C. R., Green, M. D., Miller, R. K., Morgan, J. B., & Wasser, B. E.
(2010).
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking. MEAT SCIENCE.
85(4), 792-794.
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Narciso-Gaytn, C., Shin, D., Sams, A. R., Bailey, C. A., Miller, R. K., Smith, S. B., Leyva-Ovalle, O. R., & Snchez-Plata, M. X.
(2010).
Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat. Poultry Science.
89(4), 721-728.
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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. Journal of Animal Science.
87(11), 3722-3729.
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Mason, C. L., Nicholson, K. L., Brooks, J. C., Delmore, R. J., Henning, W. R., Johnson, D. D., ... Savell, J. W.
(2009).
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.
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Behrends, S. M., Miller, R. K., Rouquette, F. M., Randel, R. D., Warrington, B. G., Forbes, T., ... Holloway, J. W.
(2009).
Relationship of temperament, growth, carcass characteristics and tenderness in beef steers. MEAT SCIENCE.
81(3), 433-438.
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Chae, S. H., Keeton, J. T., Miller, R. K., Johnson, D., Maxim, J., & Smith, S. B.
(2009).
The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. MEAT SCIENCE.
81(4), 647-652.
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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.
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Smith, R. D., Nicholson, K. L., Nicholson, J., Harris, K. B., Miller, R. K., Griffin, D. B., & Savell, J. W.
(2008).
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.
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Nuez de Gonzalez, M. T., Boleman, R. M., Miller, R. K., Keeton, J. T., & Rhee, K. S.
(2008).
Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. JOURNAL OF FOOD SCIENCE.
73(5), H63-H71.
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Nuez de Gonzalez, M. T., Hafley, B. S., Boleman, R. M., Miller, R. K., Rhee, K. S., & Keeton, J. T.
(2008).
Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation. MEAT SCIENCE.
80(4), 997-1004.
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Huerta-Montauti, D., Miller, R. K., Pfeiffer, C., Pfeiffer, K. D., Nicholson, K. L., Osburn, W. N., & Savell, J. W.
(2008).
Identifying muscle and processing combinations suitable for use as beef for fajitas. MEAT SCIENCE.
80(2), 259-271.
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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.
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Knight, T. D., Miller, R., Maxim, J., & Keeton, J. T.
(2007).
Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation. JOURNAL OF FOOD SCIENCE.
72(2), S112-S118.
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Knight, T. D., Castillo, A., Maxim, J., Keeton, J. T., & Miller, R. K.
(2007).
Effectiveness of potassium lactate and sodium diacetate in combination with irradiation to control Listeria monocytogenes on frankfurters. JOURNAL OF FOOD SCIENCE.
72(1), M026-M030.
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Serenius, T., Stalder, K. J., Baas, T. J., Mabry, J. W., Goodwin, R. N., Johnson, R. K., ... Miller, R. K.
(2006).
National Pork Producers Council Maternal Line National Genetic Evaluation Program: a comparison of sow longevity and trait associations with sow longevity. Journal of Animal Science.
84(9), 2590-2595.
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King, D. A., Morgan, W. W., Miller, R. K., Sanders, J. O., Lunt, D. K., Taylor, J. F., Gill, C. A., & Savell, J. W.
(2006).
Carcass merit between and among family groups of Bos indicus crossbred steers and heifers. MEAT SCIENCE.
72(3), 496-502.
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Anderson, R. C., Carstens, G. E., Miller, R. K., Callaway, T. R., Schultz, C. L., Edrington, T. S., Harvey, R. B., & Nisbet, D. J.
(2006).
Effect of oral nitroethane and 2-nitropropanol administration on methane-producing activity and volatile fatty acid production in the ovine rumen. Bioresource Technology.
97(18), 2421-2426.
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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.
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Johnson, R. K., Berg, E. P., Goodwin, R., Mabry, J. W., Miller, R. K., Robison, O. W., Sellers, H., & Tokach, M. D.
(2005).
Authors' response to the Letter to the Editor by Schinckel. Journal of Animal Science.
83(12), 2721-2722.
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Johnson, R. K., Berg, E. P., Goodwin, R., Mabry, J. W., Miller, R. K., Robison, O. W., Sellers, H., & Tokach, M. D.
(2005).
Critique of "Evaluation of procedures to predict fat-free lean in swine carcasses" - Authors' response to the Letter to the Editor by Schinckel. Journal of Animal Science.
83(12), 2721-2722.
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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.
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Anderson, R. C., Carr, M. A., Miller, R. K., King, D. A., Carstens, G. E., Genovese, K. J., ... Nisbeta, D. J.
(2005).
Effects of experimental chlorate preparations as feed and water supplements on Escherichia coli colonization and contamination of beef cattle and carcasses. Food Microbiology.
22(5), 439-447.
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Palekar, M. P., Cabrera-Diaz, E., Kalbasi-Ashtari, A., Maxim, J. E., Miller, R. K., Cisneros-Zevallos, L., & Castillo, A.
(2004).
Effect of electron beam irradiation on the bacterial load and sensorial quality of sliced cantaloupe. JOURNAL OF FOOD SCIENCE.
69(9), M267-M273.
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Cassady, J. P., Robison, O. W., Johnson, R. K., Mabry, J. W., Christian, L. L., Tokach, M. D., Miller, R. K., & Goodwin, R. N.
(2004).
National Pork Producers Council Maternal Line Genetic Evaluation: a comparison of growth and carcass traits in terminal progeny. Journal of Animal Science.
82(12), 3482-3485.
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Johnson, R. K., Berg, E. P., Goodwin, R., Mabry, J. W., Miller, R. K., Robison, O. W., Sellers, H., & Tokach, M. D.
(2004).
Evaluation of procedures to predict fat-free lean in swine carcasses. Journal of Animal Science.
82(8), 2428-2441.
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Chavez, C., Coufal, C. D., Niemeyer, P. L., Carey, J. B., Lacey, R. E., Miller, R. K., & Beier, R. C.
(2004).
Impact of dietary supplemental methionine sources on sensory measurement of odor-related compounds in broiler excreta. Poultry Science.
83(10), 1655-1662.
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Sindelar, J. J., Prochaska, F., Britt, J., Smith, G. L., Miller, R. K., Templeman, R., & Osburn, W. N.
(2003).
Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level. MEAT SCIENCE.
65(4), 1211-1222.
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Gilbert, C. D., Lunt, D. K., Miller, R. K., & Smith, S. B.
(2003).
Carcass, sensory, and adipose tissue traits of Brangus steers fed casein-formaldehyde-protected starch and/or canola lipid. Journal of Animal Science.
81(10), 2457-2468.
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McKenna, D. R., Strachan, D. S., Miller, R. K., Acuff, G. R., & Savell, J. W.
(2003).
Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops. Journal of Muscle Foods.
14(3), 207-220.
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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.
-
Stalder, K. J., Saxton, A. M., Miller, R. K., & Goodwin, R. N.
(2003).
A comparison of hydrogen ion concentration and pH genetic predictions and fixed effect estimations when assessing pork quality. Journal of Animal Science.
81(3), 611-616.
-
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. Journal of Animal Science.
81(1), 143-149.
-
Aiken, G. E., Rouquette, F. M., & Miller, R. K.
(2002).
Grazing Treatment Effects on Ultrasound Measures of 12th to 13th Rib Fat Thickness and Longissimus Area11Names are necessary to report factually on available data; however, the USDA does not guarantee or warrant the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may be suitable. Professional Animal Scientist.
18(4), 368-372.
-
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.
-
Belk, K. E., George, M. H., Tatum, J. D., Hilton, G. G., Miller, R. K., Koohmaraie, M., Reagan, J. O., & Smith, G. C.
(2001).
Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses. Journal of Animal Science.
79(3), 688-697.
-
Roeber, D. L., Cannell, R. C., Belk, K. E., Miller, R. K., Tatum, J. D., & Smith, G. C.
(2000).
Implant strategies during feeding: impact on carcass grades and consumer acceptability. Journal of Animal Science.
78(7), 1867-1874.
-
Chin, K. B., Keeton, J. T., Miller, R. K., Longnecker, M. T., & Lamkey, J. W.
(2000).
Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna. JOURNAL OF FOOD SCIENCE.
65(5), 756-763.
-
Wheeler, B. R., McKee, S. R., Matthews, N. S., Miller, R. K., & Sams, A. R.
(1999).
A halothane test to detect turkeys prone to developing pale, soft, and exudative meat. Poultry Science.
78(11), 1634-1638.
-
Ellebracht, E. A., Castillo, A., Lucia, L. M., Miller, R. K., & Acuff, G. R.
(1999).
Reduction of pathogens using hot water and lactic acid on beef trimmings. JOURNAL OF FOOD SCIENCE.
64(6), 1094-1099.
-
Maca, J. V., Miller, R. K., Bigner, M. E., Lucia, L. M., & Acuff, G. R.
(1999).
Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds. MEAT SCIENCE.
53(1), 23-29.
-
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. Journal of Animal Science.
77(8), 1977-1984.
-
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. Journal of Animal Science.
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. Journal of Animal Science.
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. Journal of Animal Science.
77(3), 645-652.
-
Berg, E. P., Kallel, F., Hussain, F., Miller, R. K., Ophir, J., & Kehtarnavaz, N.
(1999).
The use of elastography to measure quality characteristics of pork semimembranosus muscle. MEAT SCIENCE.
53(1), 31-35.
-
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.
-
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. Journal of Animal Science.
76(4), 1027-1033.
-
Peterson, T. V., Carter, A. B., & Miller, R. A.
(1997).
Nitric oxide and renal effects of volume expansion in conscious monkeys. AMERICAN JOURNAL OF PHYSIOLOGY.
272(4 PART 2),
-
Huang, Y., Lacey, R. E., Moore, L. L., Miller, R. K., Whittaker, A. D., & Ophir, J.
(1997).
Wavelet textural features from ultrasonic elastograms for meat quality prediction. Transactions of the ASABE.
40(6), 1741-1748.
-
Wheeler, T. L., Shackelford, S. D., Johnson, L. P., Miller, M. F., Miller, R. K., & Koohmaraie, M.
(1997).
A comparison of Warner-Bratzler shear force assessment within and among institutions. Journal of Animal Science.
75(9), 2423-2432.
-
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. Journal of Animal Science.
75(6), 1521-1524.
-
Maca, J. V., Miller, R. K., Maca, J. D., & Acuff, G. R.
(1997).
Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium propionate. JOURNAL OF FOOD SCIENCE.
62(3), 586-&.
-
Maca, J. V., Miller, R. K., & Acuff, G. R.
(1997).
Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids. JOURNAL OF FOOD SCIENCE.
62(3), 591-596.
-
Schnell, T. D., Belk, K. E., Tatum, J. D., Miller, R. K., & Smith, G. C.
(1997).
Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days. Journal of Animal Science.
75(5), 1195-1202.
-
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.
-
Peterson, T. V., Carter, A. B., & Miller, R. A.
(1997).
Nitric oxide and renal effects of volume expansion in conscious monkeys. 272(4 Pt 2), R1033-R1038.
-
Eckert, L. A., Maca, J. V., Miller, R. K., & Acuff, G. R.
(1997).
Sensory, microbial and chemical characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate. JOURNAL OF FOOD SCIENCE.
62(2), 429-433.
-
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. Journal of Animal Science.
74(9), 2187-2194.
-
Miller, R. K., Rockwell, L. C., Lunt, D. K., & Carstens, G. E.
(1996).
Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets. MEAT SCIENCE.
44(4), 235-243.
-
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 .2. CARCASS WEIGHTS, FABRICATION YIELDS, AND MUSCLE COLOR EVALUATION. 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.
-
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.
-
PARK, B., WHITTAKER, A. D., MILLER, R. K., & HALE, D. S.
(1994).
ULTRASONIC SPECTRAL-ANALYSIS FOR BEEF SENSORY ATTRIBUTES. JOURNAL OF FOOD SCIENCE.
59(4), 697-&.
-
NURMAHMUDI, .., BELK, K. E., & MILLER, R. K.
(1994).
THIOBARBITURIC ACID VALUES OF FRESH BEEF ROASTS COOKED WITH VARIOUS FOODSERVICE OVEN METHODS. Journal of Muscle Foods.
5(1), 1-14.
-
PARK, B., CHEN, Y. R., WHITTAKER, A. D., MILLER, R. K., & HALE, D. S.
(1994).
NEURAL-NETWORK MODELING FOR BEEF SENSORY EVALUATION. Transactions of the ASABE.
37(5), 1547-1553.
-
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.
-
Park, B., Whittaker, A. D., Miller, R. K., & Bray, D. E.
(1994).
Measuring intramuscular fat in beef with ultrasonic frequency analysis. Journal of Animal Science.
72(1), 117-125.
-
Park, B., Whittaker, A. D., Miller, R. K., & Hale, D. S.
(1994).
Predicting intramuscular fat in beef longissimus muscle from speed of sound. Journal of Animal Science.
72(1), 109-116.
-
MILLER, R. K., & ACUFF, G. R.
(1994).
SODIUM LACTATE AFFECTS PATHOGENS IN COOKED BEEF. JOURNAL OF FOOD SCIENCE.
59(1), 15-19.
-
BELK, K. E., MILLER, R. K., EVANS, L. L., LIU, S. P., & ACUFF, G. R.
(1993).
FLAVOR ATTRIBUTES AND MICROBIAL LEVELS OF FRESH BEEF ROASTS COOKED WITH VARYING FOODSERVICE METHODOLOGY1. Journal of Muscle Foods.
4(4), 321-337.
-
BELK, K. E., LUCHAK, G. L., & MILLER, R. K.
(1993).
PALATABILITY OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS. Journal of Muscle Foods.
4(2), 141-159.
-
BELK, K. E., LUCHAK, G. L., & MILLER, R. K.
(1993).
PHYSICAL CHARACTERISTICS OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS. Journal of Muscle Foods.
4(2), 119-139.
-
May, S. G., Sturdivant, C. A., Lunt, D. K., Miller, R. K., & Smith, S. B.
(1993).
Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers. MEAT SCIENCE.
35(3), 289-298.
-
Whittaker, A. D., Park, B., Thane, B. R., Miller, R. K., & Savell, J. W.
(1992).
Principles of ultrasound and measurement of intramuscular fat. Journal of Animal Science.
70(3), 942-952.
-
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 American Dietetic Association.
92(11), 1358-1364.
-
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-&.
-
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. Journal of Animal Science.
69(11), 4469-4476.
-
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. Journal of Animal Science.
69(8), 3274-3283.
-
PAPADOPOULOS, L. S., MILLER, R. K., ACUFF, G. R., LUCIA, L. M., VANDERZANT, C., & CROSS, H. R.
(1991).
CONSUMER AND TRAINED SENSORY COMPARISONS OF COOKED BEEF TOP ROUNDS TREATED WITH SODIUM LACTATE. JOURNAL OF FOOD SCIENCE.
56(5), 1141-&.
-
PAPADOPOULOS, L. S., MILLER, R. K., ACUFF, G. R., VANDERZANT, C., & CROSS, H. R.
(1991).
EFFECT OF SODIUM LACTATE ON MICROBIAL AND CHEMICAL-COMPOSITION OF COOKED BEEF DURING STORAGE. JOURNAL OF FOOD SCIENCE.
56(2), 341-347.
-
PAPADOPOULOS, L. S., MILLER, R. K., RINGER, L. J., & CROSS, H. R.
(1991).
SODIUM LACTATE EFFECT ON SENSORY CHARACTERISTICS, COOKED MEAT COLOR AND CHEMICAL-COMPOSITION. JOURNAL OF FOOD SCIENCE.
56(3), 621-&.
-
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 LAMB. Journal of Food Quality.
13(6), 453-465.
-
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.
-
Lewis, R. E., Miller, R. A., & Granger, H. J.
(1989).
Acute microvascular effects of the chemotactic peptide N-formyl-methionyl-leucyl-phenylalanine: comparisons with leukotriene B4. Microvascular Research.
37(1), 53-69.
-
Miller, R. K., Cross, H. R., Crouse, J. D., & Tatum, J. D.
(1987).
The influence of diet and time on feed on carcass traits and quality. MEAT SCIENCE.
19(4), 303-313.
-
MILLER, R. K., TATUM, J. D., CROSS, H. R., BOWLING, R. A., & CLAYTON, R. P.
(1983).
Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from GrainFinished Steers. JOURNAL OF FOOD SCIENCE.
48(2), 484-486.
-
Riley, D. G., Miller, R. K., Nicholson, K. L., Gill, C. A., Herring, A. D., Riggs, P. K., ... Sanders, J. O.
Genome association of carcass and palatability traits from Bos indicus-Bos taurus crossbred steers within electrical stimulation status and correspondence with steer temperament 1. Carcass
-
Riley, D. G., Miller, R. K., Nicholson, K. L., Gill, C. A., Herring, A. D., Riggs, P. K., ... Sanders, J. O.
Genome association of carcass and palatability traits from Bos indicus-Bos taurus crossbred steers within electrical stimulation status and correspondence with steer temperament 2. Palatability
-
Riley, D. G., Mantilla-Rojas, C., Miller, R. K., Nicholson, K. L., Gill, C. A., Herring, A. D., ... Sanders, J. O.
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.
-
Laird, H. L., Miller, R. K., Kerth, C. R., Berto, M. C., & Adhikari, K.
(2024).
USA millennial and non-millennial beef consumers perception of beef, pork, and chicken. MEAT SCIENCE.
214, 109516-109516.
-
chapter
-
Miller, R. K.
(2017).
The Eating Quality of Meat. Lawries Meat Science.
(pp. 461-499).
Elsevier.
-
Miller, R. K.
(2014).
CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Palatability. Encyclopedia of Meat Sciences.
(pp. 252-261).
Elsevier.
-
Miller, R. K.
(2012).
Sensory Evaluation of Beef Flavor. Handbook of Meat, Poultry and Seafood Quality.
(pp. 173-191).
Wiley.
-
Miller, R. K.
(2007).
Sensory Evaluation of Beef Flavor. Handbook of Meat, Poultry and Seafood Quality.
(pp. 311-326).
Wiley.
-
Miller, R. K.
(2017).
The Eating Quality of Meat. Lawries Meat Science.
(pp. 461-499).
Elsevier.
-
conference paper
-
Cabral, A. R., Blackmon, T. L., Miller, R. K., Kerth, C. R., & Smith, S. B.
(2017).
Relationships between fatty acid composition, trained panel descriptors, and volatile aroma compounds of ground beef patties of brisket, flank and plate with 10, 20, and 30% total fat. Journal of Animal Science.
183-183.
-
Edwards, H. D., Hardin, M. D., Miller, R. K., Krueger, N. A., Anderson, R. C., & Nisbet, D. J.
(2010).
Characterization of physical factors affecting ruminal lipolytic activity in vitro. Journal of Dairy Science.
834-834.
-
Gomez, R. R., Bourg, B. M., Paddock, Z. D., Carstens, G. E., Lancaster, P. A., Miller, R. K., ... DeLaney, D. S.
(2007).
Evaluation of feed efficiency in Santa Gertrudis steers and relationships with temperament and feeding behavior traits. Journal of Animal Science.
454-455.
-
Gomez, R. R., Bourg, B. M., Paddock, Z. D., Carstens, G. E., Lancaster, P. A., Miller, R. K., ... DeLaney, D. S.
(2007).
Evaluation of feed efficiency in Santa Gertrudis steers and relationships with temperament and feeding behavior traits. Journal of Dairy Science.
454-455.
-
Gomez, R. R., Bourg, B. M., Paddock, Z. D., Carstens, G. E., Lancaster, P. A., Miller, R. K., ... DeLaney, D. S.
(2007).
Evaluation of feed efficiency in Santa Gertrudis steers and relationships with temperament and feeding behavior traits. Poultry Science.
454-455.
-
Hawks, K. R., Miller, R. K., Forbes, T., Rouquette, F., Holloway, J. W., & Warrington, B. G.
(2007).
Maximizing carcass characteristics of grass- and grain-fed Bonsmara steers using electrical stimulation. Journal of Animal Science.
601-601.
-
Hawks, K. R., Miller, R. K., Forbes, T., Rouquette, F., Holloway, J. W., & Warrington, B. G.
(2007).
Maximizing carcass characteristics of grass- and grain-fed Bonsmara steers using electrical stimulation. Poultry Science.
601-601.
-
Hawks, K. R., Miller, R. K., Forbes, T., Rouquette, F., Holloway, J. W., & Warrington, B. G.
(2007).
Maximizing carcass characteristics of grass- and grain-fed Bonsmara steers using electrical stimulation. Journal of Dairy Science.
601-601.
-
Miller, R. K., Falkenberg, S. M., Warrington, B. G., Chapman, G. W., Carstens, G. E., & Holloway, J. W.
(2005).
Carcass and meat characteristics of Bonsmara-influenced cattle. Journal of Animal Science.
31-31.
-
Anderson, R. C., Carstens, G. E., Miller, R. K., Callaway, T. R., Schultz, C. L., Edrington, T. S., Harvey, R. B., & Nisbet, D. J.
(2004).
Effect of nitroethane administration on ruminal VFA production and specific activity of methane production. Journal of Animal and Feed Sciences.
23-26.
-
Fox, J. T., Anderson, R. C., Carstens, G. E., Miller, R. K., & Nisbet, D. J.
(2004).
Effects of nitrate adaptation and chlorate supplementation on fecal Escherichia coli conentrations in Holstein steers. Journal of Animal Science.
381-382.
-
Fox, J. T., Anderson, R. C., Carstens, G. E., Miller, R. K., & Nisbet, D. J.
(2004).
Effects of nitrate adaptation and chlorate supplementation on fecal escherichia coli conentrations in Holstein steers. Poultry Science.
381-382.
-
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.
-
Ophir, J., Miller, R. K., Ponnekanti, H., Cespedes, I., & Whittaker, A. D.
(1994).
Elastography of beef muscle. MEAT SCIENCE.
239-250.
-
Cabral, A. R., Blackmon, T. L., Miller, R. K., Kerth, C. R., & Smith, S. B.
(2017).
Relationships between fatty acid composition, trained panel descriptors, and volatile aroma compounds of ground beef patties of brisket, flank and plate with 10, 20, and 30% total fat. Journal of Animal Science.
183-183.
Research
principal investigator on
- Efficient Production and Marketing of Red Meat and Red Meat Products awarded by National Institute of Food and Agriculture - (Washington D.C., District of Columbia, United States) 2020 - 2024
- Cattle Fever Tick Detection by Near Infra-Red Spectroscopy (NIRS) Analysis of Bovine Feces awarded by Agricultural Research Service - (Washington D.C., District of Columbia, United States) 2014 - 2018
co-principal investigator on
investigator on
- U.S. Meat Processing and Marketing for Mexico awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2019 - 2020
- BFP17 Vietnam (CHAU,A)Biotech@TAMU awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2017 - 2019
Teaching
teaching activities
- ANSC291 Research Instructor
- ANSC447 Advanced Meat Sci & Tech Instructor
- ANSC485 Directed Studies Instructor
- ANSC487 Sensory Eval Of Foods Instructor
- ANSC491 Hnr-research Instructor
- ANSC647 Tech Of Meat Proc&dist Instructor
- ANSC685 Directed Studies Instructor
- ANSC687 Sensory Eval Of Foods Instructor
- ANSC691 Research Instructor
- FSTC487 Sensory Eval Of Foods Instructor
- FSTC491 Research Instructor
- FSTC647 Tech Of Meat Proc&dist Instructor
- FSTC647 Tech Of Meat Processng Instructor
- FSTC684 Professional Intrnship: In-ab Instructor
- FSTC685 Directed Studies Instructor
- FSTC687 Sensory Eval Of Foods Instructor
- FSTC691 Research Instructor
- NFSC487 Sensory Eval Of Foods Instructor
- NFSC647 Tech Of Meat Proc&dist Instructor
- NFSC684 Professional Internship: In-ab Instructor
- NFSC685 Directed Studies Instructor
- NFSC687 Sensory Eval Of Foods Instructor
- NFSC691 Research Instructor
Works By Students
chaired theses and dissertations
-
Aldredge, Teresa Lynn (2011-02). 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 (2017-07). Relationship Between Descriptive Flavor and Texture Attributes and Consumer Acceptance in Ground Beef Patties.
-
Booren, Betsy Lyn (2011-08). Improvement of Low Quality Meat Utilizing Functional Ingredients.
-
Chu, Sarah Katherine (2015-02). Development of an Intact Muscle Pork Flavor Lexicon.
-
Cruzen, Shannon Michelle (2011-10). Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.
-
Edwards, Holly Danielle (2012-07). Development of Methodology and Characterization of Ruminal Lipase-Producing Bacteria In Vitro.
-
Falkenberg, Shollie Marie (2006-08). Stress response effects on growth, carcass characteristics, and tenderness in Bonsmara-influenced steers.
-
Ford, Tara K. (2005-11). Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.
-
Garza, Sonia Yvette (2011-02). Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (PSE) Pork Gels.
-
Glascock, Rachel Ann (2014-01). 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 (2006-10). Effect of sorghum bran addition on lipid oxidation and sensory properties of ground beef patties differing in fat levels.
-
Hesteande, Blake E (2014-01). Sorghum Bran in Meat and Poultry.
-
Jenschke, Blaine Edward (2006-04). Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment.
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Laird, Hannah Lynne (2015-12). Millennial's Perception of Beef Flavor.
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Luckemeyer, Tanner Jordan (2015-12). Beef Flavor Attributes and Consumer Perception on Light Beef Eaters.
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Orozco Hernandez, Pilar (2013-04). Relationships between Beef Postharvest Biochemical Factors and Warner-Bratzler Shear Force.
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Peach, Jody Lynea (2003-08). Environmental and nutritional effects on beef tenderness in Texas.
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Philip, Chrisly Mary (2011-08). Differentiation of Beef Flavor Across Muscles and Quality Grades.
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Roybal, Tabitha Lynn (2012-02). Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.
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Shin, Dae Keun (2009-05). Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content.
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Waters, Crystal Michelle (2017-06). Sorghum Bran as an Antioxidant in Frozen Meat and Poultry Products.
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Wiederhold, William (2011-05). Visible-NIR, Electrical Impedance, pH, and CIE L*, a*, and b* Color Space Values to Predict Beef Tenderness.
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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.
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Yao, Tianyu (2017-05). Brew Methods Effect on Coffee Flavor and Aroma.
Background
education and training
- Ph.D. in Animal Science, Colorado State University - (Fort Collins, Colorado, United States) 1983
awards and honors
Contact
first name
- Rhonda
has last name
- Miller
mailing address
-
Texas A&M University
Animal Science
2471 TAMU
College Station, TX 77843-2471
USA
Other
In the News
- Criollo-cross calves graze Texas-bred wheat News Release
- International relations through coffee News Release
- rmiller@tamu.edu