Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation by J. C. Brooks, Jerrad F. Legako, Kelly R Vierck

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Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles by J. C. Brooks, Jerrad F. Legako, Kelly R Vierck

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The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development by Jerrad F. Legako, Kassandra V. McKillip, Kelly R Vierck, Travis O'Quinn

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Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness by Bradley Johnson, J. C. Brooks, Jerrad F. Legako, Jongkyoo Kim, Kelly R Vierck

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Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157 by Kavita Patil, Manita Adhikari, Peter Rubinelli, Karina Desiree, Kelly R. Vierck, Jennifer C. Acuff

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Marbling Texture’s Effects on Beef Palatability1 by Kelly R.Vierck, John M.Gonzalez, Terry A.Houser, Elizabeth A. E.Boyle, Travis G.O’Quinn

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Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow by Brad Kim, Derico Setyabrata, Jerrad F. Legako, Kelly R Vierck, Paul Ebner, Siwen Xue, Stacy M Scramlin Zuelly

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Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures by Chris Kerth, Heng Ban, Jerrad F. Legako, Karin Allen, Kelly R Vierck, Rhonda K. Miller, Silvana Martini, ToniRae Gardner

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Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics by Kelly R.Vierck, Travis G.O’Quinn, Jere A.Noel, Terry A.Houser, Elizabeth A. E.Boyle, John M.Gonzalez

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