Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions by Dale R Woerner, Ifigenia Geornaras, Joanna Swenson, Keith E. Belk, Mahesh N. Nair, Michael J. Hernandez-Sintharakao, Terry Engle

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Preliminary Exploration of the Accuracy of Visual Evaluation in Estimating Actual Bruise-Trim Weight of Beef Carcasses by Helen Kline, Keith E. Belk, Lily Edwards-Callaway, Ryan Algino, Temple Grandin, Zach Weller

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Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values by Dale R Woerner, Emily Rice, Gary Smith, Keith E. Belk, Kenichi Kathoh, Mahesh N. Nair, Travis S Arp

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Investigating the Etiology of Sour Knuckles in Postchilled Beef Carcasses by Brian J McFarlane, Ifigenia Geornaras, Keith E. Belk, Mahesh N. Nair, Robert Delmore, Tyler Thompson

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Effect of Extended Postmortem Aging on Beef Muscles of Differing Quality Grade during Retail Display by Dale R Woerner, Emily Rice, Erin Karney, Keith E. Belk, Mahesh N. Nair, Tyler Thompson

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Evaluation of Immersion and Spray Applications of Antimicrobial Treatments for Reduction of <i>Campylobacter jejuni</i> on Chicken Wings by Sara V. Gonzalez, Ifigenia Geornaras, Mahesh N. Nair, Keith E. Belk

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Palatability Characterization of Fresh and Dry-Aged Ground Beef Patties by Dale R Woerner, Devin A. Gredell, J. Chance Brooks, J. D. Tatum, Jerrad F. Legako, Jordan H. McHenry, Keith E. Belk, Terry E. Engle

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The Impact of Carcass Size, Chilling Conditions, and Electrical Stimulation on Beef Postmortem Temperature and pH Decline by Ann M Hess, Blanchefort A Djimsa, Dale R Woerner, Keith E. Belk, Mahesh N. Nair

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How Meat Science Academic Programming Can Facilitate Undergraduate and Graduate Student International Exposure by Keith E. Belk

“…The Meat Science Group at Colorado State University have tried to offer such opportunities to students by engaging them in research; providing forums for exchange, internships, capacity building, and participating in international scientific meetings; and offering courses that assist students in their understanding of the global marketplace. …”
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Efficacy of Antimicrobial Spray Treatments in Reducing Salmonella enterica Populations on Chilled Pork by Sara V. Gonzalez, Mahesh N. Nair, Keith E. Belk, Ifigenia Geornaras

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Evaluating the effects of antimicrobial drug use on the ecology of antimicrobial resistance and microbial community structure in beef feedlot cattle by Enrique Doster, Enrique Doster, Lee J. Pinnell, Noelle R. Noyes, Jennifer K. Parker, Cameron A. Anderson, Calvin W. Booker, Sherry J. Hannon, Tim A. McAllister, Sheryl P. Gow, Keith E. Belk, Paul S. Morley

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Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks by Corey D. Broeckling, D. Andy King, Jessica E. Prenni, Keith E. Belk, Steven D Shackelford, Tommy Wheeler

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Understanding the Impact of Oven Temperature and Relative Humidity on the Beef Cooking Process by Dale R Woerner, Devin A. Gredell, J. Chance Brooks, J. D. Tatum, Jerrad F. Legako, Keith E. Belk, Lucas Arantes-Pereira, Nivaldo de Faria Sant’Ana, Robert J. Delmore

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Antimicrobial Efficacy of Acidified Peroxyacetic Acid Treatments Against Surrogates for Enteric Pathogens on Prerigor Beef by Brianna C Britton, Dale R Woerner, Ifigenia Geornaras, James O Reagan, Keith E. Belk, Stephen Mixon

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Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins by Blake A Foraker, Dale R Woerner, Devin Gredell, J. D. Tatum, Jerrad F. Legako, Keith E. Belk, Richard D. Stevens

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Photohydroionization Reduces Shiga Toxin-Producing Escherichia coli and Salmonella on Fresh Beef with Minimal Effects on Meat Quality by Keith E. Belk, Norasak Kalchayanand, Tommy Wheeler, Xiang Yang

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