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The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
Tenderness, an important quality attribute of meat, is affected by many factors including rate of he...
(From the Summary): Abbreviated In this study the effect of cooking on the cesium-134 content of bee...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
One hundred and thirty-five steer and heifer carcasses were used to study the relationship of intram...
The search for factors influencing the palatability of beef continues. The relative importance of va...
The objectives of these studies were to determine the effects of cut, cooking method, and postmortem...
The Oklahoma Agricultural Experiment Station periodically issues revisions to its publications. The ...
Low fat, restructured beef roasts were made from muscles that were conventionally or hot-boned. Diff...
1. Beef from two-year-old and yearling steers is more desirable than beef from calves both in the fe...
Relationships among selected carcass traits and cooked meat palatability were studied on 240 carcass...
Semitendinosus beef muscles (n = 108) were used to determine optimum tumbler volume with regards to ...
Quality grades are used to determine beef value. The U.S. Department of Agriculture grading system c...
From the Introduction): Abbreviated The present study was designed to compare the tenderness and qua...
Two studies were designed to investigate the effect of feeding crossbred beef steers a standard barl...
The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
Tenderness, an important quality attribute of meat, is affected by many factors including rate of he...
(From the Summary): Abbreviated In this study the effect of cooking on the cesium-134 content of bee...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
One hundred and thirty-five steer and heifer carcasses were used to study the relationship of intram...
The search for factors influencing the palatability of beef continues. The relative importance of va...
The objectives of these studies were to determine the effects of cut, cooking method, and postmortem...
The Oklahoma Agricultural Experiment Station periodically issues revisions to its publications. The ...
Low fat, restructured beef roasts were made from muscles that were conventionally or hot-boned. Diff...
1. Beef from two-year-old and yearling steers is more desirable than beef from calves both in the fe...
Relationships among selected carcass traits and cooked meat palatability were studied on 240 carcass...
Semitendinosus beef muscles (n = 108) were used to determine optimum tumbler volume with regards to ...
Quality grades are used to determine beef value. The U.S. Department of Agriculture grading system c...
From the Introduction): Abbreviated The present study was designed to compare the tenderness and qua...
Two studies were designed to investigate the effect of feeding crossbred beef steers a standard barl...
The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
Tenderness, an important quality attribute of meat, is affected by many factors including rate of he...
(From the Summary): Abbreviated In this study the effect of cooking on the cesium-134 content of bee...