# positions[].organizations[].parent[].label
College of Agriculture and Life Sciences

# keywords[]
Preterm, Low Birth Weight And Health Of The Newborn

# keywords[]
Perinatal Period - Conditions Originating In Perinatal Period

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
1102 Cardiorespiratory Medicine And Haematology

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
Clinical Trials And Supportive Activities

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
Perinatal Period - Conditions Originating In Perinatal Period

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# educationAndTraining[].organization.label
Texas A&M University - (College Station, Texas, United States)

# educationAndTraining[].organization.label
Texas A&M University - (College Station, Texas, United States)

# educationAndTraining[].organization.label
Texas A&M University - (College Station, Texas, United States)

# awardsAndHonors[].label
Excellence in College and University Teaching in the Food and Agricultural Sciences/Regional Teaching Award

# publications[].label
Relationship of feeder lamb frame size to feedlot gain and carcass yield and quality grades.

# publications[].label
EFFECTS OF ELECTRICAL-STIMULATION ON MEAT QUALITY

# publications[].label
National Beef Quality Audit-2016: Survey of carcass characteristics through instrument grading assessments

# publications[].label
Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres.

# publications[].label
EFFECT OF ACID TREATMENT OF BEEF STRIP LOIN STEAKS ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS

# publications[].label
Metabolism and celluarity of adipose tissues from calf- and yearling-fed nuclear transfer clone steers.

# publications[].label
Relationships of cattle temperament and physiologic responses to handling during typical management situations.

# publications[].label
Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins.

# publications[].label
Creatine monohydrate supplementation and the quality of fresh pork in normal and halothane carrier pigs.

# publications[].label
Effect of neonatal dietary cholesterol deprivation in pigs with genetically high or low plasma cholesterol on plasma lipids and early atherogenesis

# publications[].label
Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

# publications[].label
FACTORS AFFECTING CARCASS CHARACTERISTICS AND PALATABILITY OF YOUNG BULLS

# publications[].label
CONSUMER ACCEPTANCE OF STEAKS AND ROASTS FROM CHAROLAIS CROSSBRED BULLS AND STEERS

# publications[].label
Determination of the occurrence of Arcobacter butzleri in beef and dairy cattle from Texas by various isolation methods.

# publications[].label
NATIONAL CONSUMER RETAIL BEEF STUDY - INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS

# publications[].label
QUALITY-INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL-STIMULATION AND POSTMORTEM CHILLING TIME

# publications[].label
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.

# publications[].label
Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-Distribution.

# publications[].label
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts.

# publications[].label
Quality and Palatability of Beef Subprimals Subjected to Various Frozen/Refrigerated Storage Conditions

# publications[].label
EVALUATION OF THE TENDERNESS OF BEEF TOP SIRLOIN STEAKS

# publications[].label
USDA MATURITY INDEXES AND PALATABILITY OF BEEF RIB STEAKS

# publications[].label
Comparison of methods for decontamination from beef carcass surfaces

# publications[].label
Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas.

# publications[].label
EFFECTS OF CERTAIN ELECTRICAL-STIMULATION PARAMETERS ON QUALITY AND PALATABILITY OF BEEF

# publications[].label
Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products.

# publications[].label
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.

# publications[].label
Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

# publications[].label
Influences of quality grade, external fat level, and degree of doneness on beef steak fatty acids

# publications[].label
Perinatal ontogeny of brain growth in the domestic pig.

# publications[].label
National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes.

# publications[].label
Candidate gene analysis of GH1 for effects on growth and carcass composition of cattle.

# publications[].label
The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcasses.

# publications[].label
Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail.

# publications[].label
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat.

# publications[].label
PHYSICAL AND SENSORY CHARACTERISTICS OF VACUUM PACKAGED BEEF ROUND STEAKS AS INFLUENCED BY POSTMORTEM AGE AND STORAGE-TEMPERATURE

# publications[].label
Comparison of methods for contamination removal from beef carcass surfaces (Journal of Food Protection (1995) 58:4)

# publications[].label
National Beef Tenderness Survey2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice

# publications[].label
Physical, chemical, and histological characteristics of 18 lamb muscles.

# publications[].label
A COMPARISON OF GROWTH OF INDIVIDUAL MEAT BACTERIA ON THE LEAN AND FATTY TISSUE OF BEEF, PORK AND LAMB

# publications[].label
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.

# publications[].label
RELATIONSHIP OF GROWTH STIMULANTS AND BREED GROUPS ON CARCASS CHARACTERISTICS AND PALATABILITY OF YOUNG BULLS

# publications[].label
Predicting cutability of pork carcasses and hams using the Hennessy and Chong Fat Depth Indicator.

# publications[].label
Beef Retail Cut Composition: 1. Separable Tissue Components

# publications[].label
Relationships Between U.S. Beef Consumption and Latin American Rainforest Destruction1

# publications[].publisher
American Registry of Professional Animal Scientists

# publications[].label
National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

# publications[].label
USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES

# publications[].label
Characterization of cutability and palatability attributes among different slaughter groups of beef cattle.

# publications[].label
National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts.

# publications[].label
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.

# publications[].label
Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contamination.

# publications[].label
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.

# publications[].label
National Beef Quality Audit  2022: Transportation, mobility, live cattle, and hide assessments to determine producer-related defects that affect animal welfare and the value of market cows and bulls at processing facilities

# publications[].label
ENZYMIC LIPID-PEROXIDATION IN BEEF MUSCLE MICROSOMES AS AFFECTED BY ELECTRICAL-STIMULATION AND POSTMORTEM MUSCLE EXCISION TIME

# publications[].label
EFFECT OF VARYING NUMBERS OF ISOLATES FROM COUNTABLE AGAR PLATES ON THE CALCULATED DISTRIBUTION OF MICROBIAL TYPES IN MEATS

# publications[].label
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.

# publications[].label
National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments.

# publications[].label
Carcass characteristics and composition of Brahman, angus and Brahman x Angus steers fed for different times-on-feed.

# publications[].label
National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes.

# publications[].label
Development of a quantitative quality grading system for mature cow carcasses.

# publications[].label
ETHER-EXTRACTABLE FAT IN LONGISSIMUS MUSCLES FROM BEEF CARCASSES WITH THE SAME MARBLING SCORES BUT DIFFERENT YIELD GRADES

# publications[].label
Use of hot water for beef carcass decontamination.

# publications[].label
Microbiological Effects of Acid Decontamination of Beef Carcasses at Various Locations in Processing.

# publications[].label
National Beef Quality Audit  2022: Phase 1, face-to-face and digital interviews

# publications[].label
In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis.

# publications[].label
Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics.

# publications[].label
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.

# publications[].label
PROCESSING PROPERTIES OF BEEF CLOD MUSCLES AS AFFECTED BY ELECTRICAL-STIMULATION AND POST-RIGOR FROZEN STORAGE

# publications[].label
DETERMINATION OF THE TOTAL LIPID CONTENT OF PORK RETAIL CUTS AT TWO EXTERNAL FAT TRIM LEVELS

# publications[].label
Palatability of beef from bulls administered exogenous hormones.

# publications[].label
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

# publications[].label
ELECTRICAL-STIMULATION OF MATURE COW CARCASSES

# publications[].label
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics.

# publications[].label
TENDERNESS IMPROVEMENT OF THE MAJOR MUSCLES OF THE BEEF CARCASS BY ELECTRICAL-STIMULATION

# publications[].label
Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattle.

# publications[].label
TIME-ON-FEED EFFECTS ON CARCASS AND PALATABILITY CHARACTERISTICS OF STEERS AND HEIFERS

# publications[].label
Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties

# publications[].label
USDA provides new and updated meat nutrient data and applications, through university and industry collaborations

# publications[].label
Effects of feeding zilpaterol hydrochloride for twenty to forty days on carcass cutability and subprimal yield of calf-fed Holstein steers.

# publications[].label
Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef.

# publications[].label
Effect of breed-type and feeding regimen on goat carcass traits.

# publications[].label
National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

# publications[].label
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype.

# publications[].label
Relationship between USDA and Japanese beef grades.

# publications[].label
PROPERTIES OF FRANKFURTERS MADE FROM ELECTRICALLY STIMULATED BEEF

# publications[].label
National Beef Quality Audit-2016: Phase 1, Face-to-face interviews.

# publications[].label
Growth, carcass traits, and fatty acid profiles of adipose tissues from steers fed whole cottonseed.

# publications[].label
Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.

# publications[].label
Effects of beef and chicken consumption on plasma lipid levels in hypercholesterolemic men.

# publications[].label
Lean beef: impetus for lipid modifications.

# publications[].label
National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments.

# publications[].label
PALATABILITY OF CHILLED AND FROZEN BEEF STEAKS

# publications[].label
Trisodium phosphate treatment of pork carcasses

# publications[].label
RELATIONSHIP OF USDA MATURITY GROUPS TO PALATABILITY OF COOKED BEEF

# publications[].label
COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEF

# publications[].label
Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals

# publications[].label
BLADE TENDERIZATION OF 4 MUSCLES FROM 3 WEIGHT GRADE GROUPS OF BEEF

# publications[].label
NATIONAL CONSUMER RETAIL BEEF STUDY - PALATABILITY EVALUATIONS OF BEEF LOIN STEAKS THAT DIFFERED IN MARBLING

# publications[].label
Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cuts.

# publications[].label
Relationship between USDA and Japanese beef grades.

# publications[].label
EFFECT OF ELECTRICAL-STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT

# publications[].label
Subprimal purchasing and merchandising decisions for pork: relationship to retail value.

# publications[].label
EFFECT OF INITIAL FAT LEVEL AND COOKING METHOD CHOLESTEROL CONTENT AND CALORIC VALUE OF GROUND-BEEF PATTIES

# publications[].label
Microbiological effects of acid decontamination of beef carcasses at various locations in processing

# publications[].label
EFFECT OF FREEZING TEMPERATURE ON WEIGHT-LOSS AND QUALITY CHARACTERISTICS OF BEEF-LIVER, KIDNEY, HEART, AND TONGUE

# publications[].label
National Beef Tenderness Survey2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

# publications[].label
TIME-LAPSE VIDEOS OF A NUTRI-FACTS DISPLAY

# publications[].label
Tissue-specific activity of pentose cycle oxidative enzymes during feeder lamb development.

# publications[].label
"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

# publications[].label
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness.

# publications[].label
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle.

# publications[].label
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS  2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEAN

# publications[].label
Effects of pre-harvest supplemental chlorate on beef carcass and meat quality.

# publications[].label
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.

# publications[].label
TISSUESPECIFIC PENTOSEPHOSPHATE OXIDATIVE ACTIVITY IN ANGUS AND WAGYU STEERS AFTER EXTENDED FEEDING1

# publications[].label
IMPROVING TENDERNESS OF MEAT FROM YOUNG BULLS

# publications[].label
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.

# publications[].label
Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls

# publications[].label
Salmonella prevalence in bovine lymph nodes differs among feedyards.

# publications[].label
Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride.

# publications[].label
Influence of mitochondrial efficiency on beef lean color stability

# publications[].label
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values.

# publications[].label
USING ULTRASOUND, LINEAR MEASUREMENTS AND LIVE FAT THICKNESS ESTIMATES TO DETERMINE THE CARCASS COMPOSITION OF MARKET LAMBS

# publications[].label
Impact of Multiple Antimicrobial Interventions on Ground Beef Quality

# publications[].label
Lipogenic activity of intramuscular and subcutaneous adipose tissues from steers produced by different generations of angus sires.

# publications[].label
Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate.

# publications[].label
SHOCKING RESEARCH - BEEF TENDERIZED WITH ELECTRICITY

# publications[].label
Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

# publications[].label
Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef.

# publications[].label
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat.

# publications[].label
IMPROVING APPEARANCE AND PALATABILITY OF MEAT FROM RAM LAMBS BY ELECTRICAL-STIMULATION

# publications[].label
Enhancement of lean characteristics of veal carcasses by electrical stimulation.

# publications[].label
Development and preparation of lean meat products.

# publications[].label
ASSESSING PALATABILITY CHARACTERISTICS OF BEEF DESTINED FOR RETAIL DISTRIBUTION

# publications[].label
STORAGE CHARACTERISTICS OF WHOLESALE AND RETAIL CUTS FROM ELECTRICALLY STIMULATED LAMB CARCASSES

# publications[].label
Performance and carcass characteristics of bulls as influenced by exogenous hormones.

# publications[].label
Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively.

# publications[].label
Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef.

# publications[].label
Carcass and offal yields of sheep and goats as influenced by market class and breed

# publications[].label
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses.

# publications[].label
Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals.

# publications[].label
EFFECT OF ELECTRICAL-STIMULATION ON QUALITY AND PALATABILITY OF LIGHTWEIGHT BEEF CARCASSES

# publications[].label
RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF

# publications[].label
Transoceanic shipment of chilled beef variety meats.

# publications[].label
Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks.

# publications[].label
Electrical Stimulation of Intact or Split Steer or Cow Carcasses.

# publications[].label
POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS

# publications[].label
Predicting cutability of packer-trimmed pork loins.

# publications[].label
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.

# publications[].label
WATER‐HOLDING AND COLOR CHARACTERISTICS OF BEEF FROM ELECTRICALLY STIMULATED CARCASSES

# publications[].label
Effect of frame size, muscle score, and external fatness on live and carcass value of beef cattle.

# publications[].label
STRUCTURAL-CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE

# publications[].label
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

# publications[].label
Development of a multivariate yield grade equation to predict compositional traits in mature cow carcasses.

# publications[].label
PALATABILITY OF GOAT MEAT FROM CARCASSES ELECTRICALLY STIMULATED AT 4 DIFFERENT STAGES DURING THE SLAUGHTER-DRESSING SEQUENCE

# publications[].label
Pigs fed cholesterol neonatally have increased cerebrum cholesterol as young adults.

# publications[].label
FATTY-ACID COMPOSITION AND CALORIC VALUE OF GROUND-BEEF CONTAINING LOW-LEVELS OF FAT

# publications[].label
VOLATILE COMPOUNDS ON STERILE PORK LOIN TISSUE INOCULATED WITH LACTOBACILLUS-PLANTARUM AND LACTOBACILLUS-FERMENTUM

# publications[].label
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat.

# publications[].label
Electrical Stimulation of Ante Mortem Stressed Beef

# publications[].label
Effect of degree of sanitation from slaughter through fabrication on the microbiological and sensory characteristics of beef

# publications[].label
PALATABILITY OF BEEF SKIRT STEAKS AS INFLUENCED BY GRADE MATURITY GROUP, ANATOMICAL LOCATION AND MECHANICAL TENDERIZATION

# publications[].label
Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat.

# publications[].label
PERCENTAGE ETHER EXTRACTABLE FAT AND MOISTURE-CONTENT OF BEEF LONGISSIMUS MUSCLE AS RELATED TO USDA MARBLING SCORE

# publications[].label
CUTTING YIELDS AND PALATABILITY TRAITS OF HAND-CUT OR PRESSED-CLEAVED, AND FRESH, CRUST-FROZEN OR FROZEN-TEMPERED BEEF SUBPRIMALS

# publications[].label
Candidate gene analysis of GH1 for effects on growth and carcass composition of cattle

# publications[].label
National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers.

# publications[].label
Effects of quality grade, yield grade, gender, and cattle type on the nutrient composition of retail cuts from the beef loin and round

# publications[].label
Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimals.

# publications[].label
Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows.

# publications[].label
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 Cattlemens Beef Board and the National Cattlemens Beef Association.

# publications[].publisher
American Registry of Professional Animal Scientists

# publications[].label
Fatty acid composition of subcutaneous adipose tissue from male calves at different stages of growth.

# publications[].label
Comparison of Methods for Decontamination from Beef Carcass Surfaces.

# publications[].label
Microbiological effects of acid decontamination of pork carcasses at various locations in processing.

# publications[].label
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.

# publications[].label
Cholesterol content of lean and fat from beef, pork, and lamb cuts

# publications[].label
COMPARISON OF METHODS FOR CONTAMINATION REMOVAL FROM BEEF CARCASS SURFACES (VOL 58, PG 368, 1995)

# publications[].label
SUBCELLULAR-DISTRIBUTION OF CHOLESTEROL WITHIN MUSCLE AND ADIPOSE TISSUES OF BEEF LOIN STEAKS

# publications[].label
A NATIONAL MARKET BASKET SURVEY FOR LAMB

# publications[].label
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses.

# publications[].label
Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.

# publications[].label
Flavor and tenderness descriptive attributes in steaks with different steak thickness, quality grade and cooking surface temperatures

# publications[].label
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.

# publications[].label
Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

# publications[].label
Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles.

# publications[].label
Lean color characteristics of bullock and steer beef.

# publications[].label
Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

# publications[].label
EFFECTS OF ELECTRICAL-STIMULATION, SUBCUTANEOUS FAT THICKNESS AND MASCULINITY TRAITS ON PALATABILITY OF BEEF FROM YOUNG BULL CARCASSES

# publications[].label
Identifying muscle and processing combinations suitable for use as beef for fajitas.

# publications[].label
COMPARISON OF THE EFFECTS OF HIGH AND LOW-VOLTAGE ELECTRICAL-STIMULATION ON QUALITY-INDICATING CHARACTERISTICS OF BEEF CARCASSES

# publications[].label
511 Late-Breaking: Dietary Glycine Supplementation During Growing and Finishing Phases Increases Body Weight and Improves Meat Quality of Intrauterine Growth Restricted Pigs

# publications[].label
Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride.

# publications[].label
Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers.

# publications[].label
ELECTRICAL-STIMULATION, STOCKING RATE AND CREEP FEED EFFECTS ON CARCASS TRAITS OF CALVES SLAUGHTERED AT WEANING

# publications[].label
Electrical stimulation of ante-mortem stressed beef.

# publications[].label
THE EFFECT OF LEAN BEEF, CHICKEN, AND FISH ON LIPOPROTEIN PROFILE

# publications[].label
USDA yield grades and various carcass traits as predictors of carcass composition.

# publications[].label
Using calcium chloride injection to improve tenderness of beef from mature cows.

# publications[].label
Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

# publications[].label
Dietary glycine supplementation enhances post-weaning growth and meat quality of pigs with intrauterine growth restriction.

# publications[].label
Microbial Flora of Livers, Kidneys and Hearts from Beef, Pork and Lamb: Effects of Refrigeration, Freezing and Thawing.

# publications[].label
Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays.

# publications[].label
Reduction of Surrogates for Escherichia coli O157:H7 and Salmonella during the Production of Nonintact Beef Products by Chemical Antimicrobial Interventions.

# publications[].label
Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising styles.

# publications[].label
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat.

# publications[].label
Prevalence and Characterization of Salmonella enterica and Salmonella Bacteriophages Recovered from Beef Cattle Feedlots in South Texas.

# publications[].label
Yields of by-products from different cattle types.

# publications[].label
EFFECTS OF ELECTRICAL-STIMULATION ON CARCASS QUALITY AND MEAT PALATABILITY TRAITS OF CHAROLAIS CROSSBRED BULLS AND STEERS

# publications[].label
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bulls.

# publications[].label
Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops

# publications[].label
Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter during 2 Seasons in Texas

# publications[].label
Carcass merit between and among family groups of Bos indicus crossbred steers and heifers.

# publications[].label
EFFECT OF TIME-ON-FEED ON THE PALATABILITY OF RIB STEAKS FROM STEERS AND HEIFERS

# publications[].label
Quality, palatability and weight loss of pork as affected by electrical stimulation.

# publications[].label
IDENTIFICATION OF THRESHOLD LEVELS FOR WARNERBRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS

# publications[].label
Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles.

# publications[].label
FACTORS AFFECTING PROPERTIES OF PRECOOKED-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS NACL/PHOSPHATE COMBINATIONS

# publications[].label
TECHNIQUES FOR PREDICTING BEEF CARCASS COMPOSITION

# publications[].label
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.

# publications[].label
Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study

# publications[].label
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins.

# publications[].label
Location of fat migration during cooking of beef loin steaks with external fat still attached

# publications[].label
Palatability of Beef Top Loin Steaks Sourced From 3 Quality Grade Groups from Texas and Northern Establishments

# publications[].label
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.

# publications[].label
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS  3. COOKING YIELDS AND FAT RETENTION OF THE SEPARABLE LEAN

# publications[].label
IN‐HOME CONSUMER EVALUATIONS OF FOUR LAMB RETAIL CUTS

# publications[].label
National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments.

# publications[].label
Palatability characteristics of loin steaks from Charolais crossbred bulls and steers.

# publications[].label
EFFECT OF SLAUGHTER-DRESSING, FABRICATION AND STORAGE-CONDITIONS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF VACUUM-PACKAGED BEEF STEAKS

# publications[].label
Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses.

# publications[].label
Localization of genes influencing carcass merit in a Bos indicus x Bos taurus cross

# publications[].label
Warner-Bratzler shear evaluations of 40 bovine muscles.

# publications[].label
BEEF QUALITY AND PALATABILITY AS AFFECTED BY ELECTRICAL-STIMULATION AND COOLER AGING

# publications[].label
EVALUATION OF FRESH VACUUM-PACKAGED BEEF STEAKS COATED WITH AN ACETYLATED MONOGLYCERIDE

# publications[].label
Tenderness assessments of top loin steaks from retail markets in four U.S. cities

# publications[].label
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

# publications[].label
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 Packages 1.

# publications[].label
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat.

# publications[].label
THE EFFECT OF LEAN BEEF, CHICKEN AND FISH ON LIPOPROTEIN PROFILE

# publications[].label
INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY‐WEIGHT BEEF CARCASSES

# publications[].label
Effect of castration on myofibrillar protein turnover, endogenous proteinase activities, and muscle growth in bovine skeletal muscle.

# publications[].label
Spray-chilling and carcass decontamination systems using lactic and acetic acid.

# publications[].label
Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle.

# publications[].label
CONSUMER RATINGS OF RESTRUCTURED BEEF STEAKS MANUFACTURED TO CONTAIN DIFFERENT RESIDUAL CONTENTS OF CONNECTIVE-TISSUE

# publications[].label
Effects of USDA feeder grade and time-on-feed on carcass characteristics and cooked beef palatability.

# publications[].label
CONTRIBUTION OF LACTOBACILLUS-PLANTARUM AND LEUCONOSTOC-MESENTEROIDES SUBSP MESENTEROIDES TO ATYPICAL ODORS OF BEEF STRIP LOINS

# publications[].label
Salmonella Prevalence in Lymph Nodes of Sows and Market Hogs in the United States

# publications[].label
RETAIL APPEARANCE OF ELECTRICALLY STIMULATED BEEF

# publications[].label
Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or Pork.

# publications[].label
Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef.

# publications[].label
Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles.

# publications[].label
USE OF THE HENNESSY AND CHONG FAT DEPTH INDICATOR FOR PREDICTING FATNESS OF BEEF CARCASSES

# publications[].label
Evidence for preadipocyte proliferation during culture of subcutaneous and intramuscular adipose tissues from Angus and Wagyu crossbred steers.

# publications[].label
RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

# publications[].label
Accuracy of real-time ultrasound for body composition traits for evaluating carcass traits in medium wool crossbred lambs.

# publications[].label
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon.

# publications[].label
Cutability comparisons of Charolais crossbred bulls and steers.

# publications[].label
Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts.

# publications[].label
National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers.

# publications[].label
Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals.

# publications[].label
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

# publications[].label
Relationships of empty-body composition and fat distribution to live animal and carcass measurements in Bos indicus-Bos taurus crossbred cows.

# publications[].label
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks.

# publications[].label
ROLE OF YIELD GRADE AND CARCASS WEIGHT ON THE COMPOSITION OF LAMB CARCASSES

# publications[].label
Beef Retail Cut Composition: 2. Proximate Analysis

# publications[].label
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

# publications[].label
National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics.

# publications[].label
CONSUMER EVALUATION OF SODIUM REDUCED, RESTRUCTURED LAMB ROASTS

# publications[].label
Perimysium thickness as an indicator of beef tenderness.

# publications[].label
THE RELATIONSHIP OF USDA QUALITY GRADE TO BEEF FLAVOR

# publications[].label
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS  1. SEPARATE TISSUE COMPONENTS

# publications[].label
Late-Breaking: Dietary Glycine Supplementation During Growing and Finishing Phases Increases Body Weight and Improves Meat Quality of Intrauterine Growth Restricted Pigs

# publications[].label
Fatty acid composition of muscle tissue from closely or completely trimmed beef steaks and roasts

# publications[].label
Live and carcass values from different cattle types.

# publications[].label
Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment.

# publications[].label
Carcass traits and retail display-life of chops from different goat breed types.

# publications[].label
EFFECT OF DEGREE OF CONNECTIVE-TISSUE REMOVAL ON RAW-MATERIAL YIELD, CHEMICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

# publications[].label
Survey of Quality Attributes of Beef from Farmers Market Vendors

# publications[].label
Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments

# publications[].label
Electrical Stimulation of Mature Cow Carcasses

# publications[].label
Evaluation of the Hennessy grading probe to predict yields of lamb carcasses fabricated to multiple end points.

# publications[].label
Sensory and Microbial Profile of Steaks Stored in O2-CO2-N2 Atmospheres.

# publications[].label
Effects of oral vitamin D(3) 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.

# publications[].label
Consumer evaluation of beef of known categories of tenderness.

# publications[].label
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels.

# publications[].label
CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS - MICROBIOLOGICAL CHARACTERISTICS

# publications[].label
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.

# publications[].label
CHARACTERIZATION OF CATTLE TYPES TO MEET SPECIFIC BEEF TARGETS

# publications[].label
Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls.

# publications[].label
EVALUATION OF PALATABILITY OF LAMB, MUTTON, AND CHEVON BY SENSORY PANELS OF VARIOUS CULTURAL BACKGROUNDS

# publications[].label
Retail cut yields of Rambouillet wether lambs fed the β-adrenergic agonist L644,969

# publications[].label
What do we need for a value-based beef marketing system?

# publications[].label
Detection of quantitative trait loci for growth and beef carcass fatness traits in a cross between Bos taurus (Angus) and Bos indicus (Brahman) cattle.

# publications[].label
Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins.

# publications[].label
Postmortem Aging Does Not Improve Palatability of Texas-Style Barbecue Briskets

# publications[].label
National Beef Quality Audit- 2016: Frequency Distributions of Beef Ribeyes within Usda Quality Grades

# publications[].label
Bacterial growth in ground beef prepared from electrically stimulated and nonstimulated muscles.

# publications[].label
SODIUM ACID PYROPHOSPHATE IN LINKED SAUSAGES MADE WITH PORK AND OR GOAT MEAT

# publications[].label
The National Beef Quality Audit-2005, Phase I: Views of Producers,Packers, and Merchandisers on Current Quality Characteristics of the Beef Industry1

# publications[].label
Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattle.

# publications[].label
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings.

# publications[].label
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces.

# publications[].label
Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United States.

# publications[].label
EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT‐BONED BEEF

# publications[].label
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory Characteristics.

# publications[].label
Dietary glycine supplementation enhances glutathione availability in tissues of pigs with intrauterine growth restriction.

# publications[].label
Beef hide antimicrobial interventions as a means of reducing bacterial contamination.

# publications[].label
EFFECTS OF TRIMMING EXTERNAL FAT FROM BEEF CARCASSES ON THE ACCURACY OF DETERMINING USDA YIELD GRADE

# publications[].label
Packaging of Beef Loin Steaks in 75% O2 Plus 25% CO2. II. Microbiological Properties.

# publications[].label
MECHANICAL TENDERIZATION OF 3 KINDS OF BEEF

# publications[].label
Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding Stages.

# publications[].label
Perinatal Ontogeny of Brain Growth in the Domestic Pig

# publications[].label
National survey of Salmonella prevalence in lymph nodes of sows and market hogs.

# publications[].label
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.

# publications[].label
REDUCING POSTMORTEM AGING TIME OF BEEF WITH ELECTRICAL-STIMULATION

# publications[].label
REMOVING EXCESS SUBCUTANEOUS AND INTERNAL FAT FROM BEEF CARCASSES BEFORE CHILLING

# publications[].label
Tenderness assessments of top loin steaks from retail markets in four U.S. cities.

# publications[].label
Body composition of lambs receiving 30 or 60 days of exercise training and (or) fenoterol treatment.

# publications[].label
Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feed.

# publications[].label
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.

# publications[].label
Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions

# publications[].label
Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef.

# publications[].label
Predicting carcass composition of beef cattle using ultrasound technology.

# publications[].label
Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds

# publications[].label
Principles of ultrasound and measurement of intramuscular fat.

# publications[].label
PALATABILITY OF BEEF FROM STEER AND YOUNG BULL CARCASSES AS INFLUENCED BY ELECTRICAL-STIMULATION, SUBCUTANEOUS FAT THICKNESS AND MARBLING

# publications[].label
Evaluation of Escherichia coli O157:H7 translocation and decontamination for beef vacuum-packaged subprimals destined for nonintact use.

# publications[].label
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype.

# publications[].label
Protein, fat, moisture and cooking yields from a US study of retail beef cuts

# publications[].label
Estimates of subprimal yields from beef carcasses as affected by USDA grades, subcutaneous fat trim level, and carcass sex class and type.

# publications[].label
Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards.

# publications[].label
FACTORS AFFECTING PROPERTIES OF RAW-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS NACL/PHOSPHATE COMBINATIONS

# publications[].label
Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH.

# publications[].label
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round.

# publications[].label
Impact of Extended Aging Time and Freezing on Tenderness of Beef Top Sirloin Steaks

# publications[].label
Method of Inoculum Preparation Impacts Efficiency of E. Coli O157:H7 and Salmonella Surrogate Organism Inoculation onto Intact Beef During Antimicrobial Intervention Validation

# publications[].label
Beef carcass composition of slaughter cattle differing in frame size, muscle score, and external fatness.

# publications[].label
Live animal performance, carcass traits, and meat palatability of calf- and yearling-fed cloned steers.

# publications[].label
Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality?

# publications[].label
Constraints on establishing threshold levels for Warner-Bratzler shear-force values based on consumer sensory ratings for seven beef muscles

# publications[].label
QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMB

# publications[].label
Body composition of lambs receiving 30 or 60 days of exercise training and (or) fenoterol treatment

# publications[].label
Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory Properties.

# publications[].label
Impact of multiple antimicrobial interventions on ground beef quality

# publications[].label
PHYSICAL, SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF LAMB RETAIL CUTS VACUUM PACKAGED IN HIGH OXYGEN-BARRIER FILM

# publications[].label
Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations.

# publications[].label
WEIGHT-LOSS AND QUALITY CHARACTERISTICS OF FROZEN VERSUS CHILLED BEEF LIVERS AND HEARTS

# publications[].label
Influence of feeding vitamin D(3) and aging on the tenderness of four lamb muscles.

# publications[].label
Prevalence and Characterization of Salmonella enterica and Salmonella Bacteriophages Recovered from Beef Cattle Feedlots in South Texas

# publications[].label
FRAME SIZE AND MUSCLING EFFECTS ON CATTLE PERFORMANCE AND CARCASS CHARACTERISTICS

# publications[].label
Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers.

# publications[].label
CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS - PHYSICAL AND SENSORY CHARACTERISTICS

# publications[].label
Response to dietary fat and cholesterol in young adult boars genetically selected for high or low plasma cholesterol.

# publications[].label
Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

# publications[].label
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics.

# publications[].label
Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality?

# publications[].label
Assessment of Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter in Texas.

# publications[].label
Transoceanic Shipment of Chilled Beef Variety Meats.

# publications[].label
Innovative wholesale carcass fabrication and retail cutting to optimize beef value.

# publications[].label
Subprimal purchasing and merchandising decisions for pork: relationship to retail yield and fabrication time.

# publications[].label
Chronological age and breed-type effects on carcass characteristics and palatability of bull beef.

# publications[].label
Decontamination of cattle hides prior to slaughter using washes with and without antimicrobial agents.

# publications[].label
OSTRICH SLAUGHTER AND FABRICATION .2. CARCASS WEIGHTS, FABRICATION YIELDS, AND MUSCLE COLOR EVALUATION

# publications[].label
Influence of wholesale lamb marketing options and merchandising styles on retail yield and fabrication time.

# publications[].label
Using live estimates and ultrasound measurements to predict beef carcass cutability.

# publications[].label
Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

# publications[].label
Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

# publications[].label
Retail yield and fabrication times for veal as influenced by purchasing options and merchandising styles.

# publications[].label
Consumer acceptability of processed ostrich meat products

# publications[].label
Using current on-line carcass evaluation parameters to estimate boneless and bone-in pork carcass yield as influenced by trim level.

# publications[].label
Tenderness of major muscles from three breed-types of cattle at different times-on-feed.

# publications[].label
National Beef Quality Audit-2005: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

# publications[].label
Is Blade Tenderization Still Needed for Inherently Tender Top Sirloin Steaks?

# publications[].label
ELECTRICAL-STIMULATION - EFFECTS ON MEAT TENDERNESS, MUSCLE STRUCTURE AND THE QUALITY-INDICATING CHARACTERISTICS OF MEAT

# publications[].label
Evaluation of fat sources on cholesterol and lipoproteins using pigs selected for high or low serum cholesterol.

# publications[].label
Tenderness and Consumer Acceptance of Steaks Purchased at Farmers Markets in Texas

# publications[].label
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials.

# publications[].label
Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes 1

# publications[].label
Retail cutting characteristics for US Choice and US Select beef subprimals.

# publications[].label
Using ultrasound technology to predict pork carcass composition.

# publications[].label
Tracing Surrogates for Enteric Pathogens Inoculated on Hide through the Beef Harvesting Process.

# publications[].label
Carcass grades, rack composition and tenderness of sheep and goats as influenced by market class and breed

# publications[].label
Adiposity of calf- and yearling-fed Brangus steers raised to constant-age and constant-body weight endpoints.

# publications[].label
National Beef Quality Audit-2016: Comparisons between Fed Steers/Heifers and Market Cows/Bulls for By-Product Condemnations

# publications[].label
PREDICTION OF PORK BELLY COMPOSITION USING VARIOUS MEASUREMENTS OF THE CARCASS OR BELLY

# publications[].label
Relationships between pork loin palatability traits and physical characteristics of cooked chops.

# researcherOn[].label
Enhancing the Competitiveness and Value of U.S. Beef

# researcherOn[].awardedBy.label
National Institute of Food and Agriculture - (Washington D.C., District of Columbia, United States)

# streetAddress
Texas A&M University; Animal Science; 2471 TAMU

# schools[]
College of Agriculture and Life Sciences

# etdChairOf[].label
Ulbrich, Carson (2012-12). Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products. Master's Thesis.

# etdChairOf[].label
Langley, Scott P. (2010-08). Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors. Master's Thesis.

# etdChairOf[].label
McKeith, Russell Owen (2014-05). The Biological Basis for Animal Variation in Beef Lean Color Stability. Master's Thesis.

# etdChairOf[].label
Nickelson, Kathryn Josephine (2018-05). Assessment of Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter in Texas. Master's Thesis.

# etdChairOf[].label
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. Master's Thesis.

# etdChairOf[].label
Berto, Michael Chandler (2015-12). Consumer Attitudes of Predicted Flavor Aromas in Steaks Created with Different Steak Thicknesses, Quality Grades, and Cooking Surface Temperatures. Master's Thesis.

# etdChairOf[].label
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. Master's Thesis.

# etdChairOf[].label
Horton, Brogan (2019-11). Evaluation of Autogenous Vaccine Use in Reducing Salmonella Contamination in Lymph Nodes from Feedlot Cattle in Texas. Master's Thesis.

# etdChairOf[].label
West, Sarah (2009-05). The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck. Master's Thesis.

# etdChairOf[].label
Frenzel, Leslie (2015-08). Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks. Doctoral Dissertation.

# etdChairOf[].label
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. Master's Thesis.

# etdChairOf[].label
Tindel, Spencer Blythe (2018-04). Palatability and Tenderness Evaluation of Beef Top Sirloin Steaks Using Various Aging Times and Storage Conditions. Master's Thesis.

# etdChairOf[].label
Huerta Sanchez, Diana Lorena (2006-08). Identifying beef muscles and processing treatments suitable for use in fajita application. Master's Thesis.

# etdChairOf[].label
Eastwood, Lauren Clay (2018-08). 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. Doctoral Dissertation.

# etdChairOf[].label
Kline, Helen Carter (2015-07). A Survey of Postmortem Aging Times for Beef Steaks Marketed in the Retail Channel. Master's Thesis.

# etdChairOf[].label
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. Master's Thesis.

# etdChairOf[].label
Genho, Daniel Phillip (2009-12). Collagen Solubility and Calcium Concentration and Their Effects on Tenderness in the M. longissimus lumborum. Master's Thesis.

# etdChairOf[].label
Franke, Jake (2013-05). Quality Assessment of Feeder Cattle and Processes Based on Available Background Information. Doctoral Dissertation.

# etdChairOf[].label
Jobe, Jillian Taylor (2018-08). Insulin Sensitivity and Metabolism in Bovine Muscle Treated with ?-Adrenergic Agonists. Master's Thesis.

# etdChairOf[].label
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. Master's Thesis.

# etdChairOf[].label
Gawlik, Ciarra Jade (2019-12). Applying Pulsed Ultraviolet (UV) Light to Reduce Surrogates on Beef Suprimal Surfaces. Master's Thesis.

# etdChairOf[].label
Haneklaus, Ashley (2009-05). Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. Master's Thesis.

# etdChairOf[].label
Lemmons, Jacob Lynn (2011-05). Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use. Master's Thesis.

# etdChairOf[].label
Garcia, Lyda G. (2009-08). Functional Properties and Utilization of High pH Beef. Doctoral Dissertation.

# etdChairOf[].label
Eastwood, Lauren Clay (2014-04). Possible Quality Defects in Beef Caused by Multiple Applications of Antimicrobial Interventions. Master's Thesis.

# etdChairOf[].label
Frenzel, Mark Adam (2017-07). Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination. Doctoral Dissertation.

# etdChairOf[].label
Haneklaus, Ashley N (2013-05). Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas. Doctoral Dissertation.

# etdChairOf[].label
Murray, Adam Riley (2017-12). Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks. Master's Thesis.

# etdChairOf[].label
Gooch, Michaela Christine (2018-11). Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments. Master's Thesis.

# etdChairOf[].label
Gray, Gatlan 1989- (2012-12). National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics. Master's Thesis.

# etdChairOf[].label
Belk, Aeriel Danielle (2017-05). Comparison of Salmonella Presence in Bovine Lymph Nodes across Feeding Stages. Master's Thesis.

# etdChairOf[].label
Segner, Kyle (2011-05). Post-Harvest Prediction of Tenderness in Pork. Master's Thesis.

# etdChairOf[].label
Harris, McKensie Kay (2017-10). 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. Master's Thesis.

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Boykin, Courtney Alicia (2017-02). National Beef Quality Audit - 2016: Survey of Carcass Characteristics Related to Quality, Quantity, and Value through In-Plant and Instrument Grading Assessments. Master's Thesis.

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May, Laura (2010-12). The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate. Master's Thesis.

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Laster, Brittany Anise (2010-12). Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals. Master's Thesis.

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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. Doctoral Dissertation.

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Steele, Chandler Connelly (2019-03). Sorting Beef Subprimals by Ribeye Size at the Packer Level to Maximize Utility and Product Uniformity in Foodservice and Retail Sectors. Master's Thesis.

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Bessire, Baylee Christian (2018-05). National Survey of Salmonella Prevalence in Lymph Nodes of Sows and Market Hogs. Master's Thesis.

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Grimes, Haley (2012-05). The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round. Master's Thesis.

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Cassens, Andrew Michael (2017-07). Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef. Master's Thesis.

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Guelker, Miles (2011-12). Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings. Master's Thesis.

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Dillon, James T. (2009-08). Evaluating the Impacts of Gender, Fatness, Muscling, and Weight on Yield Grade 4 Beef Carcasses.. Master's Thesis.

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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. Master's Thesis.

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Smith, Amanda 1987- (2012-12). Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles. Master's Thesis.