Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color by Christina Bakker, Keith Underwood, Judson Kyle Grubbs, Amanda Blair

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Maternal Nutrition and Meat Quality of Progeny by Amanda D Blair, Erin Gubbels, Janna J Block, Judson Kyle Grubbs, Keith R Underwood, Kenneth C Olson

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Product Yield and Color of Striploin and Sirloin Cuts Transported at Different Refrigerated Temperatures by Amanda D Blair, Christina E Bakker, Heather Rode-Atkins, Judson Kyle Grubbs, Keith R Underwood, Lydia M Hite

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Influence of Finishing Systems on Carcass Characteristics, Composition, and Fatty Acid Profile of Bison Bulls by Amanda D Blair, Carter Kruse, Christina E Bakker, Clay Newton, Judson Kyle Grubbs, Keith R Underwood, Kristi Cammack, Lydia O'Sullivan, Thu Dinh

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