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

# educationAndTraining[].organization.label
Colorado State University - (Fort Collins, Colorado, United States)

# publications[].label
A halothane test to detect turkeys prone to developing pale, soft, and exudative meat.

# publications[].label
THIOBARBITURIC ACID VALUES OF FRESH BEEF ROASTS COOKED WITH VARIOUS FOODSERVICE OVEN METHODS

# publications[].label
DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

# publications[].label
SODIUM LACTATE EFFECT ON SENSORY CHARACTERISTICS, COOKED MEAT COLOR AND CHEMICAL-COMPOSITION

# publications[].label
Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey.

# publications[].label
Acute microvascular effects of the chemotactic peptide N-formyl-methionyl-leucyl-phenylalanine: comparisons with leukotriene B4.

# publications[].label
Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation.

# publications[].label
Relationship of temperament, growth, carcass characteristics and tenderness in beef steers.

# publications[].label
Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties.

# publications[].label
National Pork Producers Council Maternal Line Genetic Evaluation: a comparison of growth and carcass traits in terminal progeny.

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

# publications[].label
Effects of experimental chlorate preparations as feed and water supplements on Escherichia coli colonization and contamination of beef cattle and carcasses

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

# publications[].label
Post-extraction algal residue in beef steer finishing diets: I. Nutrient utilization and carcass characteristics

# publications[].label
PHYSICAL CHARACTERISTICS OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS

# publications[].label
Authors' response to the Letter to the Editor by Schinckel

# publications[].label
A comparison of Warner-Bratzler shear force assessment within and among institutions.

# publications[].label
Evaluation of feed efficiency in Santa Gertrudis steers and relationships with temperament and feeding behavior traits.

# publications[].label
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.

# publications[].label
EFFECT OF SODIUM LACTATE ON MICROBIAL AND CHEMICAL-COMPOSITION OF COOKED BEEF DURING STORAGE

# publications[].label
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking.

# publications[].label
Evaluation of feed efficiency in Santa Gertrudis steers and relationships with temperament and feeding behavior traits

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

# publications[].label
Beef flavor: a review from chemistry to consumer.

# publications[].label
Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2.

# publications[].label
Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat.

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

# 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
Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops

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

# publications[].label
Evaluation of feed efficiency in Santa Gertrudis steers and relationships with temperament and feeding behavior traits

# publications[].label
The effects of degree of dark cutting on tenderness and sensory attributes of beef.

# publications[].label
Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.

# publications[].label
USA millennial and non-millennial beef consumers perception of beef, pork, and chicken.

# publications[].label
Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days.

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

# publications[].label
ULTRASONIC SPECTRAL-ANALYSIS FOR BEEF SENSORY ATTRIBUTES

# 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
Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.

# publications[].label
Maximizing carcass characteristics of grass- and grain-fed Bonsmara steers using electrical stimulation

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

# publications[].label
Effect of nitroethane administration on ruminal VFA production and specific activity of methane production

# publications[].publisher
The Kielanowski Institute of Animal Physiology and Nutrition, PAS

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

# publications[].label
Measuring intramuscular fat in beef with ultrasonic frequency analysis.

# publications[].label
Predictive markers in calpastatin for tenderness in commercial pig populations.

# publications[].label
The influence of taste in willingness-to-pay valuations of sirloin steaks from postextraction algal residue-fed cattle.

# publications[].label
The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties.

# publications[].label
Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers.

# publications[].label
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.

# publications[].label
CONSUMER AND TRAINED SENSORY COMPARISONS OF COOKED BEEF TOP ROUNDS TREATED WITH SODIUM LACTATE

# publications[].label
CASE STUDY:Carcass and meat characteristics and M. longissimus thoracis histology of beef from calf-fed and yearling-fed Angus steers1

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

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

# publications[].label
Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses.

# publications[].label
Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters.

# publications[].label
Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes.

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

# publications[].label
Rust and Thinning Management Effect on Cup Quality and Plant Performance for Two Cultivars of Coffea arabica L.

# publications[].label
Sensory, microbial and chemical characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate

# publications[].label
PALATABILITY OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS

# publications[].label
A 2020 synopsis of the cell-cultured animal industry.

# publications[].label
Genome wide association of beef flavor and tenderness in steaks (with electrical stimulation and without) from carcasses of Nellore-Bos taurus steers.

# 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
Localization of genes influencing carcass merit in a Bos indicus x Bos taurus cross

# publications[].label
Consumer Preference for Sirloin Steaks from Post-Extraction Algal Residue (PEAR) Fed Animals

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

# publications[].label
AB Post-extraction algal residue in beef steer finishing diets: II. Beef flavor, fatty acid composition, and tenderness

# publications[].label
Factors associated with sow stayability in 6 genotypes.

# publications[].label
Impact of dietary supplemental methionine sources on sensory measurement of odor-related compounds in broiler excreta.

# 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
Nitric oxide and renal effects of volume expansion in conscious monkeys.

# publications[].label
Effect of oral nitroethane and 2-nitropropanol administration on methane-producing activity and volatile fatty acid production in the ovine rumen.

# publications[].label
Maximizing carcass characteristics of grass- and grain-fed Bonsmara steers using electrical stimulation

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

# publications[].label
Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.

# publications[].label
Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.

# publications[].label
Implant strategies during feeding: impact on carcass grades and consumer acceptability.

# 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
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.

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

# publications[].label
Carcass and meat characteristics of Bonsmara-influenced cattle

# publications[].label
Reduction of pathogens using hot water and lactic acid on beef trimmings

# publications[].label
Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna

# publications[].label
Combining two proven mechanical tenderness measurements in one steak.

# publications[].label
Shelf life and sensory characteristics of baby spinach subjected to electron beam irradiation.

# publications[].label
Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level.

# publications[].label
CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Palatability

# publications[].label
Wavelet textural features from ultrasonic elastograms for meat quality prediction

# publications[].label
Maximizing carcass characteristics of grass- and grain-fed Bonsmara steers using electrical stimulation

# publications[].label
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.

# publications[].label
Effects of nitrate adaptation and chlorate supplementation on fecal escherichia coli conentrations in Holstein steers

# publications[].label
Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids

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

# publications[].label
The use of elastography to measure quality characteristics of pork semimembranosus muscle.

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

# publications[].label
Inclusion of post-extraction algal residue in finishing rations of beef steers: Trained sensory panel ratings for strip steaks

# publications[].label
Effect of electron beam irradiation on the bacterial load and sensorial quality of sliced cantaloupe

# publications[].label
FLAVOR ATTRIBUTES AND MICROBIAL LEVELS OF FRESH BEEF ROASTS COOKED WITH VARYING FOODSERVICE METHODOLOGY1

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

# publications[].label
Maternal nutrient restriction in late pregnancy programs postnatal metabolism and pituitary development in beef heifers.

# 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
DETERMINATION OF THE TOTAL LIPID CONTENT OF PORK RETAIL CUTS AT TWO EXTERNAL FAT TRIM LEVELS

# publications[].label
SODIUM LACTATE AFFECTS PATHOGENS IN COOKED BEEF

# publications[].label
Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems.

# publications[].label
Glycerol inhibition of ruminal lipolysis in vitro.

# publications[].label
Critique of "Evaluation of procedures to predict fat-free lean in swine carcasses" - Authors' response to the Letter to the Editor by Schinckel

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

# publications[].label
Natural beef production and growth of Bonsmara steers stocked on rye and ryegrass pastures at humid and semiarid environments

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

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

# publications[].label
Interactions between oil substrates and glucose on pure cultures of ruminal lipase-producing bacteria.

# publications[].label
Evaluation of procedures to predict fat-free lean in swine carcasses.

# publications[].label
Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference.

# 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
The influence of diet and time on feed on carcass traits and quality.

# publications[].label
Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.

# publications[].label
Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets.

# publications[].label
Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds.

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

# publications[].label
Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.

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

# publications[].label
Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets.

# publications[].label
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.

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

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

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

# publications[].label
Effects of nitrate adaptation and chlorate supplementation on fecal Escherichia coli conentrations in Holstein steers

# publications[].label
Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from GrainFinished Steers

# publications[].label
Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.

# 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
A NATIONAL MARKET BASKET SURVEY FOR LAMB

# publications[].label
Predicting intramuscular fat in beef longissimus muscle from speed of sound.

# publications[].label
National Pork Producers Council Maternal Line National Genetic Evaluation Program: a comparison of sow longevity and trait associations with sow longevity.

# publications[].label
Development of a living lexicon for descriptive sensory analysis of brewed coffee

# publications[].label
Nitric oxide and renal effects of volume expansion in conscious monkeys

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

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

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

# publications[].label
Carcass, sensory, and adipose tissue traits of Brangus steers fed casein-formaldehyde-protected starch and/or canola lipid.

# publications[].label
Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken.

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

# publications[].label
A comparison of hydrogen ion concentration and pH genetic predictions and fixed effect estimations when assessing pork quality.

# publications[].label
Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigs.

# publications[].label
NEURAL-NETWORK MODELING FOR BEEF SENSORY EVALUATION

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

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

# publications[].label
Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation.

# publications[].label
Genome-wide association study of temperament and tenderness using different Bayesian approaches in a Nellore-Angus crossbred population

# publications[].label
Effects of temperament at feedlot arrival and breed type on growth efficiency, feeding behavior, and carcass value in finishing heifers.

# publications[].label
Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.

# publications[].label
Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium propionate

# 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
Glucose and acetate metabolism in bovine intramuscular and subcutaneous adipose tissues from steers infused with glucose, propionate, or acetate.

# publications[].label
Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.

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

# publications[].label
Effectiveness of potassium lactate and sodium diacetate in combination with irradiation to control Listeria monocytogenes on frankfurters.

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

# publications[].label
Inclusion of post-extraction algal residue in finishing rations of beef steers: Consumer sensory panel ratings and fatty acid composition of ground beef

# publications[].label
Characterization of physical factors affecting ruminal lipolytic activity in vitro.

# researcherOn[].label
Table to Farm: A sustainable, systems-based approach for a safer and healthier melon supply chain in the U.S.

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

# researcherOn[].awardedBy.preferredLabel
USDA-National Institute of Food And Agriculture

# researcherOn[].label
Cattle Fever Tick Detection by Near Infra-Red Spectroscopy (NIRS) Analysis of Bovine Feces

# researcherOn[].awardedBy.label
Agricultural Research Service - (Washington D.C., District of Columbia, United States)

# researcherOn[].label
Efficient Production and Marketing of Red Meat and Red Meat Products

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

# researcherOn[].label
U.S. Meat Processing and Marketing for Mexico

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

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

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

# organizations[]
College of Agriculture and Life Sciences

# schools[]
College of Agriculture and Life Sciences

# inTheNews[].label
Criollo-cross calves graze Texas-bred wheat

# etdChairOf[].label
Luckemeyer, Tanner Jordan (2015-12). Beef Flavor Attributes and Consumer Perception on Light Beef Eaters. Master's Thesis.

# etdChairOf[].label
Philip, Chrisly Mary (2011-08). Differentiation of Beef Flavor Across Muscles and Quality Grades. Master's Thesis.

# etdChairOf[].label
Cruzen, Shannon Michelle (2011-10). Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. Master's Thesis.

# etdChairOf[].label
Wiederhold, William (2011-05). Visible-NIR, Electrical Impedance, pH, and CIE L*, a*, and b* Color Space Values to Predict Beef Tenderness. Master's Thesis.

# etdChairOf[].label
Edwards, Holly Danielle (2012-07). Development of Methodology and Characterization of Ruminal Lipase-Producing Bacteria In Vitro. Master's Thesis.

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

# etdChairOf[].label
Beavers, Blythe Autumn (2017-07). Relationship Between Descriptive Flavor and Texture Attributes and Consumer Acceptance in Ground Beef Patties. Master's Thesis.

# etdChairOf[].label
Grayson, Adria Lesley (2014-08). Effect of Degree of Dark-Cutting on Tenderness and Flavor Attributes of Beef. Doctoral Dissertation.

# etdChairOf[].label
Peach, Jody Lynea (2003-08). Environmental and nutritional effects on beef tenderness in Texas. Master's Thesis.

# etdChairOf[].label
Waters, Crystal Michelle (2017-06). Sorghum Bran as an Antioxidant in Frozen Meat and  Poultry Products. Doctoral Dissertation.

# etdChairOf[].label
Grimshaw, Kaitlyn E (2013-08). Consumer Perception of Beef, Pork, Lamb, Chicken, and Fish. Master's Thesis.

# etdChairOf[].label
Yao, Tianyu (2017-05). Brew Methods Effect on Coffee Flavor and Aroma. Master's Thesis.

# etdChairOf[].label
Laird, Hannah Lynne (2015-12). Millennial's Perception of Beef Flavor. Master's Thesis.

# etdChairOf[].label
Falkenberg, Shollie Marie (2006-08). Stress response effects on growth, carcass characteristics, and tenderness in Bonsmara-influenced steers. Master's Thesis.

# etdChairOf[].label
Glascock, Rachel Ann (2014-01). Beef Flavor Attributes and Consumer Perception. Master's Thesis.

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

# etdChairOf[].label
Hesteande, Blake E (2014-01). Sorghum Bran in Meat and Poultry. Master's Thesis.

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

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

# etdChairOf[].label
Booren, Betsy Lyn (2011-08). Improvement of Low Quality Meat Utilizing Functional Ingredients. Doctoral Dissertation.

# etdChairOf[].label
Chu, Sarah Katherine (2015-02). Development of an Intact Muscle Pork Flavor Lexicon. Master's Thesis.

# etdChairOf[].label
Orozco Hernandez, Pilar (2013-04). Relationships between Beef Postharvest Biochemical Factors and Warner-Bratzler Shear Force. Master's Thesis.

# etdChairOf[].label
Hemphill, Susan Patricia (2006-10). Effect of sorghum bran addition on lipid oxidation and sensory properties of ground beef patties differing in fat levels. Master's Thesis.

# etdChairOf[].label
Bamsey, Melissa Lindsay (2017-12). Beef Flavor Myology. Master's Thesis.

# etdChairOf[].label
Jenschke, Blaine Edward (2006-04). Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. Master's Thesis.

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

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