Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System by Clinton E. Walenciak, Dale R Woerner, Michael J. Colle, Phillip D. Bass, Rebecca J. Acheson

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Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef by Jessie B. Van Buren, Brooklyn Epperson, Sierra Jepsen, Mikayla Heimbuch, Kayleen Oliver, James Nasados, Phillip D. Bass, Michael J. Colle

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Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing by Kizkitza Insausti, María T. Murillo-Arbizu, Olaia Urrutia, José A. Mendizabal, María J. Beriain, Michael J. Colle, Phillip D. Bass, Ana Arana

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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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Classification of Beef <i>longissimus thoracis</i> Muscle Tenderness Using Hyperspectral Imaging and Chemometrics by Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, María José Beriain, José Antonio Mendizabal, Silvia Arazuri, Carmen Jarén, Phillip D. Bass, Michael J. Colle, David García, Miguel Romano-Moreno, Kizkitza Insausti

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