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

# overview
Dr. Griffin serves as a liason between industry, commodity groups, medical and dietary professionals and Extension personnel to provide research information and technology. His key program and interest areas include cutability and composition of carcasses associated with value-based marketing, current consumer issues concerning meat and meat products, youth development and cooperative research projects.

# 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)

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

# 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
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
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
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat.

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

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

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

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

# publications[].label
Live and Carcass Trends, Houston Livestock Show, Junior Steers, 1974-2017.

# publications[].label
Predicting red meat yields in carcasses from beef-type and calf-fed Holstein steers using the United States Department of Agriculture calculated yield grade.

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

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

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

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

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

# 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
Innovative wholesale carcass fabrication and retail cutting to optimize beef value.

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

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

# publications[].label
Growth of Shiga toxin-producing Escherichia coli (STEC) and impacts of chilling and post-inoculation storage on STEC attachment to beef surfaces.

# 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
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
Salmonella prevalence in bovine lymph nodes differs among feedyards.

# publications[].label
Effect of zilpaterol hydrochloride supplementation on cutability and subprimal yield of beef steer carcasses.

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

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

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

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

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

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

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

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

# 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
Effect of breed-type and feeding regimen on goat carcass traits.

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

# publications[].label
Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef.

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

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

# 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
Predicting carcass composition of beef cattle using ultrasound technology.

# 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
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat.

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

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

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

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

# 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
Retail cutting characteristics for US Choice and US Select beef subprimals.

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

# 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
Effects of lactic acid and commercial chilling processes on survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in pork variety meats.

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

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

# schools[]
College of Agriculture and Life Sciences

# inTheNews[].label
Beef Cattle Short Course makes 66th appearance

# inTheNews[].label
Retail beef market embraces changes, new cuts

# inTheNews[].label
From the Ground Up: Ground Beef Demand Surges During Pandemic

# inTheNews[].label
Food safety tips when grilling, cooking outdoors

# inTheNews[].label
NDSU Extension co-hosting cattle and beef webinar series

# inTheNews[].label
Farm to fork: Texas A&M Virtual Beef Cattle Short Course

# inTheNews[].label
Live demonstrations highlight Texas A&M beef short course

# inTheNews[].label
Be wary of fire danger when grilling, cooking outdoors