Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals by Adam R. Murray, Ashley N. Arnold, Davey B. Griffin, Jeffrey W. Savell, Kerri Gehring, Rhonda K. Miller, Spencer B. Tindel

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Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments by Ashley Arnold, Chris Kerth, Daniel S Hale, Davey B Griffin, Jeffrey W. Savell, Kerri Gehring, Michaela C Till, Rhonda K. Miller

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Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets by Ashley N. Arnold, Davey B. Griffin, Jeffrey W. Savell, Kerri Gehring, McKensie K. Harris, Ray R. Riley, Rhonda K. Miller

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Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets by McKensie K. Harris, Ray R. Riley, Ashley N. Arnold, Rhonda K. Miller, Davey B. Griffin, Kerri B. Gehring, Jeffrey W. Savell

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National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice by Ashley N. Arnold, Ayleen A. Gonzalez, Carol Lorenzen, Chad Carr, Davey B Griffin, E. Paige Williams, Gretchen Mafi, J. C. Brooks, Jeffrey W. Savell, Jerrad F. Legako, Kerri Gehring, Rhonda K. Miller, Robert J. Maddock, Trent E. Schwartz

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National Beef Tenderness Survey–2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef by Hillary A. Martinez, Ashley N. Arnold, J. Chance Brooks, Chad C. Carr, Kerri B. Gehring, Davey B. Griffin, Daniel S. Hale, Gretchen G. Mafi, D. Dwain Johnson, Carol L. Lorenzen, Robert J. Maddock, Rhonda K. Miller, Deborah L. VanOverbeke, Bridget E. Wasser, Jeffrey W. Savell

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