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Publications by A. K. Wilfong

Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?

Kansas Agricultural Experiment Station Research Reports

English

Pressed Juice Percentage Can Accurately Sort Beef Into Categories of Predicted Juiciness

Kansas Agricultural Experiment Station Research Reports

English

The Effect of Enhancement on Trained Panel Beef Palatability Scores Is Dependent Upon USDA Quality Grade

Kansas Agricultural Experiment Station Research Reports

English

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Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks

Kansas Agricultural Experiment Station Research Reports

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Aging Method, USDA Quality Grade, and Endpoint Temperature Affect Eating Quality of Beef Longissimus Lumborum Steaks

Kansas Agricultural Experiment Station Research Reports

English

Comparison of USDA Quality Grade With Tendertec for the Assessment of Beef Palatability.

Journal of Animal Science

English

Influence of Production and Postmortem Technologies on Composition and Palatability of USDA Select Grade Beef.

Journal of Animal Science

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Tenderness Classification of Beef: IV. Effect of USDA Quality Grade on the Palatability of "Tender" Beef Longissimus When Cooked Well Done.

Journal of Animal Science

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Cooking and Palatability Traits of Beef Longissimus Steaks Cooked With a Belt Grill or an Open Hearth Electric Broiler.

Journal of Animal Science

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Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings From Beef Strip Loin Steaks Cooked to Six Degrees of Doneness

Kansas Agricultural Experiment Station Research Reports

English

Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures

Kansas Agricultural Experiment Station Research Reports

English