Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks by Erin Beyer, Jessie Vipham, Lindsey K Decker, Michael Chao, Morgan Zumbaugh, Travis G. O'Quinn

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Palatability and Biochemical Factors of Beef from Mature Cattle Finished on a Concentrate Diet Prior to Harvest by Devin A.Gredell, Travis G.O’Quinn, Jerrad F.Legako, J. ChanceBrooks, Markus F.Miller

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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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Influence of Bovine Myosin Heavy Chain Isoforms and Muscle Fiber Cross-Sectional Area on the Eating Quality and Connective Tissue Characteristics of 11 Different Beef Muscles by Colin Chun, Emily Verrill, Jordan Taylor Looper, Michael Chao, Peang Hammond, Sara Hene, Travis G. O'Quinn

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Skeletal Muscle Metabolism Is Dynamic during Porcine Postnatal Growth by Linnea A. Rimmer, Erika R. Geisbrecht, Michael D. Chao, Travis G. O’Quinn, Jason C. Woodworth, Morgan D. Zumbaugh

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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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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 G. O'Quinn

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Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins by Bret Flanders, Grace Corrette, Haley Jeneske, Larissa Koulicoff, Linnea Rimmer, Michael Chao, Morgan Zumbaugh, Sara Hene, Scott Eilert, Travis G. O'Quinn

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Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits by Ashton L McGinn, Ellie G Kidwell, Erin Beyer, Jessie Vipham, Lindsey K Decker, Michael Chao, Morgan Zumbaugh, Travis G. O'Quinn

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Commercial straight-deck trailer vibration and microclimate conditions during market-weight pig transport during summer by Daniela A. Alambarrio, Benjamin K. Morris, R. Benjamin Davis, Kari K. Turner, Laura A. Motsinger, Travis G. O’Quinn, John M. Gonzalez

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Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories by Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle, Travis G. O’Quinn

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Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness by Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle, Travis G. 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 G. O'Quinn

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An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach by Amelia A. Welter, Wan Jun Wu, Ryan Maurer, Travis G. O’Quinn, Michael D. Chao, Daniel L. Boyle, Erika R. Geisbrecht, Steve D. Hartson, Brian C. Bowker, Hong Zhuang

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Ability of Nicotinamide Riboside to Prevent Muscle Fatigue of Barrows Subjected to a Performance Test by Hanna M. Hennesy, Morgan E. Gravely, Daniela A. Alambarrio, Savannah R. Brannen, Jonathan J. McDonald, Sarah A. Devane, Kari K. Turner, Alexander M. Stelzleni, Travis G. O’Quinn, John M. Gonzalez

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