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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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 O'Quinn

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Level of Pre-slaughter stress and quality of beef from Arsi, Boran and Harar cattle breeds in Ethiopia by Addis F. Birhanu, Yesihak Y. Mummed, Mohammed Y. Kurtu, Travis O’Quinn, Yosef T. Jiru

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Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks by Andrea J. Garmyn, J. C. Brooks, M. F. Miller, O. S. Ron, Travis O'Quinn

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Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments by J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn

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Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef by Andrea J. Garmyn, D. A. Cashman, H. R. Hall, J. C. Brooks, M. F. Miller, Travis O'Quinn

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Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks by Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis O'Quinn

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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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An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles by Amelia Welter, Colin Chun, Erika Geisbrecht, Geraldine Magnin-Bissel, Michael Chao, Peang Hammond, Travis O'Quinn, Wan Jun Wu

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Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades by Brittany Olson, Cassandra Jones, Emily Rice, Erin Beyer, Jessie Vipham, Keayla Harr, Michael Chao, Morgan Zumbaugh, 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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Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life by Carolina Velasco Ayala, Cassandra Jones, Colin Chun, Elizabeth A. E. Boyle, Larissa Koulicoff, Mark Richards, Michael Chao, Travis O'Quinn

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Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts by Amelia Welter, Brittany Olson, Elizabeth A. E. Boyle, Emily A Rice, Michael Chao, Terry Houser, Travis O'Quinn, Wan Jun Wu

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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 O'Quinn

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Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin by Andrea J. Garmyn, Gretchen Mafi, J. C. Brooks, Jerrad F. Legako, Mark Miller, M. R. Phelps, Susan Duckett, Travis 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 O'Quinn

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Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating by A. R. Gomez, Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis O'Quinn

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Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks by Christopher I. Vahl, Daniel Vega, Elizabeth A. E. Boyle, Francisco Najar-Villarreal, John Gonzalez, John Wolf, Randall Phebus, Terry Houser, Travis O'Quinn

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Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness by Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Travis O'Quinn

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