Endpoint temperature, cooking method, and marbling degree have different...
Endpoint temperature, cooking method, and marbling degree have different effects on Warner-Bratzler shear force of beef strip loin, bottom round, and brisket muscles Obuz, E.; Stephens, J.W.; Grobbel,...
View ArticleRelationship of Warner-Bratzler shear force and trained sensory panel...
Relationship of Warner-Bratzler shear force and trained sensory panel tenderness of strip loin steaks cooked to 131 and 158°F Stephens, J.W.; Obuz, E.; Grobbel, J.P.; Dikeman, Michael E. In a previous...
View ArticleEffect of castration time on feedlot performance, carcass characteristics,...
Effect of castration time on feedlot performance, carcass characteristics, and beef tenderness Homm, J.W.; Marston, T.T.; Brethour, J.R.; Unruh, John A. Crossbred Angus calves (n=120) were randomly...
View ArticleRelationship of total iron content in beef to flavor attributes
Relationship of total iron content in beef to flavor attributes Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Yancey, E.J. The objective of our study was to evaluate the relationships among...
View Article
