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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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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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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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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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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