Volume 5 • Issue 1 • 2019
full_report
report
management
Trends in “Natural” Value-Added Calf Programs at Superior Livestock Video Auction
- K. G. Odde
- M. E. King
- E. D. McCabe
- M. J. Smith
- K. L. Hill
- G. M. Rogers
- K. E. Fike
Volume 5 • Issue 1 • 2019
Evaluation of Two Implants for Steers on Early-Intensively Grazed Tallgrass Native Range
- J. K. Farney
- M. E. Corrigan
Volume 5 • Issue 1 • 2019
meat
Quality Grade Has No Effect on Top Sirloin Steaks Cooked to Multiple Degrees of Doneness
- B. A. Olson
- E. A. Rice
- J. M. Gonzalez
- J. L. Vipham
- M. D. Chao
- T. A. Houser
- E. A. Boyle
- T. G. O'Quinn
Volume 5 • Issue 1 • 2019
Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
- L. L. Prill
- L. N. Drey
- J. L. Vipham
- M. D. Chao
- J. M. Gonzalez
- T. A. Houser
- E. A. Boyle
- T. G. O'Quinn
Volume 5 • Issue 1 • 2019
Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences
- L. L. Prill
- L. N. Drey
- J. L. Vipham
- M. D. Chao
- J. M. Gonzalez
- T. A. Houser
- E. A. Boyle
- T. G. O'Quinn
Volume 5 • Issue 1 • 2019
Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness
- L. L. Prill
- L. N. Drey
- J. L. Vipham
- M. D. Chao
- J. M. Gonzalez
- T. A. Houser
- E. A. Boyle
- T. G. O'Quinn
Volume 5 • Issue 1 • 2019
Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
- L. L. Prill
- L. N. Drey
- J. L. Vipham
- M. D. Chao
- J. M. Gonzalez
- T. A. Houser
- E. A. Boyle
- T. G. O'Quinn
Volume 5 • Issue 1 • 2019