Показ 1 - 15 результатів із 15 для пошуку 'Steven D Shackelford', час виконання запиту: 0.05сек.
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1
Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals за авторством D. Andy King, Steven D Shackelford, Tommy Wheeler
Опубліковано 2021-03-01
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Sire Variation in the Severity of the Ham Halo Condition за авторством Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy Wheeler
Опубліковано 2020-09-01
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4
Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments за авторством J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn
Опубліковано 2022-10-01
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5
Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks за авторством Corey D. Broeckling, D. Andy King, Jessica E. Prenni, Keith E. Belk, Steven D Shackelford, Tommy Wheeler
Опубліковано 2019-03-01
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Correlation Comparisons of Early and Aged Quality Traits of Pork Aged Either as Intact Loins or Case-Ready Chops за авторством Anna C. Dilger, B. J. Klehm, D. A. King, Dustin Boler, J. E. Lowell, M. F. Overholt, Steven D Shackelford
Опубліковано 2018-11-01
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7
Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris за авторством Amanda K Lindholm-Perry, Brittney N Keel, Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy L. Wheeler
Опубліковано 2022-03-01
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8
Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor за авторством Adria Grayson, D. Andy King, Jeffrey Savell, Kerri Gehring, Rhonda K Miller, Russell McKeith, Steven D Shackelford, Tommy L. Wheeler
Опубліковано 2024-03-01
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9
Genome-Wide Association of Myoglobin Concentrations in Pork Loins за авторством Amanda J.Cross, David A.King, Steven D.Shackelford, Tommy L.Wheeler, Dan J.Nonneman, Brittney N.Keel, Gary A.Rohrer
Опубліковано 2018-06-01
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10
Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States за авторством Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang
Опубліковано 2022-07-01
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11
Evaluation of bovine chemerin (RARRES2) gene variation on beef cattle production traits за авторством Amanda K Lindholm-Perry, Larry A. Kuehn, Lea A Rempel, Timothy P.L. Smith, Robert A. Cushman, Tara G. McDaneld, Tommy L. Wheeler, Steven D Shackelford, David A. King, Harvey C Freetly
Опубліковано 2012-03-01
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12
Salmonella in Peripheral Lymph Nodes of Healthy Cattle at Slaughter за авторством Hattie E. Webb, Dayna M. Brichta-Harhay, Mindy M. Brashears, Kendra K. Nightingale, Terrance M. Arthur, Joseph M. Bosilevac, Norasak Kalchayanand, John W. Schmidt, Rong Wang, Sophie A. Granier, Tyson R. Brown, Thomas S. Edrington, Steven D. Shackelford, Tommy L. Wheeler, Guy H. Loneragan
Опубліковано 2017-11-01
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13
Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms за авторством Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, Kayla E. Barkley, Lauren T. Honegger, Matt W. Allerson, Mike D. Tokach, Robert D Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Опубліковано 2019-09-01
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14
Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings за авторством Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Опубліковано 2019-10-01
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15
Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings за авторством Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Опубліковано 2019-10-01
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