Effects of pigeon pea leaves and concentrate mixture on feed intake, milk yield, and composition of crossbred dairy cows fed native pasture hay by Tefera Mekonen, Adugna Tolera, Ajebu Nurfeta, Barry Bradford, Sintayehu Yigrem, Jessie Vipham

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Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia by Henok Nahusenay, Alganesh Tola, Tesfaye Sisay Tessema, Jessie Vipham, Ashagrie Zewdu Woldegiorgis

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Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks by Erin Beyer, Jessie Vipham, Lindsey K Decker, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

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Describing capability, opportunity, and motivation for food safety practices among actors in the Cambodian informal vegetable market by Sabrina Mosimann, Keorimy Ouk, Nora M. Bello, Malyheng Chhoeun, Jessie Vipham, Lyda Hok, Lyda Hok, Paul Ebner

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Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef by Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn

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Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades by Brittany Olson, Cassandra Jones, Emily Rice, Erin Beyer, Jessie Vipham, Keayla Harr, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

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Describing food safety perceptions among growers and vendors in Cambodian informal vegetable markets by Sabrina Mosimann, Keorimy Ouk, Nora M. Bello, Malyheng Chhoeun, Leah Thompson, Jessie Vipham, Lyda Hok, Lyda Hok, Paul Ebner

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Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef by Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn

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Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios by Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

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Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits by Ashton L McGinn, Ellie G Kidwell, Erin Beyer, Jessie Vipham, Lindsey K Decker, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

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Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness by Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Travis O'Quinn

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Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles by Ellie G Kidwell, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn

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Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs by Brittany Olson, Emily A Rice, Erin Beyer, Jessie Vipham, John Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

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Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef by Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Lane A. Egger, Lindsey N. Drey, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

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Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability by Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn

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Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? by Brittany A. Olson, Emily A Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Colle, Michael D. Chao, Phillip Bass, Travis O'Quinn

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Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels by Anthony J. Tarpoff, Daniel U. Thomson, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Sydney B. Bigger, Travis O'Quinn

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Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences by Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Michael J. Colle, Phillip D. Bass, Travis O'Quinn

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Genotypic and Phenotypic Characterization of Antimicrobial and Heavy Metal Tolerance in Salmonella enterica and Escherichia coli Isolates from Swine Feed Mills by Carla L. Schwan, Leonardo M. Bastos, Shenia Young, Kelly Domesle, Beilei Ge, Chih-Hao Hsu, Cong Li, Errol Strain, Jessie Vipham, Cassandra Jones, Raghavendra Amachawadi, Tiruvoor G. Nagaraja, Valentina Trinetta

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Genomic characterization of Listeria monocytogenes and Listeria innocua isolated from milk and dairy samples in Ethiopia by Xiaoyuan Wei, Anwar Hassen, Karen McWilliams, Karen Pietrzen, Taejung Chung, Marysabel Méndez Acevedo, Tyler Chandross-Cohen, Edward G. Dudley, Jessie Vipham, Hassen Mamo, Tesfaye Sisay Tessema, Ashagrie Zewdu, Jasna Kovac

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