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Publications by Brent M. Hueth

pH as a Predictor of Flavor, Juiciness, Tenderness and Texture in Pork From Pigs in a Niche Market System

English

Estimation of the Necessary Sample Size for Predicting Meat Quality Characteristics for Producers

English

Related publications

Tenderness, Juiciness, and Flavor Contribute to the Overall Consumer Beef Eating Experience

Kansas Agricultural Experiment Station Research Reports

English

The Pork Niche Market Phenomenon

English

Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

Asian-Australasian Journal of Animal Sciences

English

Discovering Niche Market: Consumer Preferences and Willingness to Pay for Organic Pork

Chinese Business Review

English

Efficiency of Niche Pork Production in 2006

English

Lactones in the Flavor of Heated Pork Fat

Agricultural and Biological Chemistry

English

Fragmentation Index of Raw Muscle as a Tenderness Predictor of Steaks From US Good and US Standard Steer and Bullock Carcasses

Journal of Animal Science

English

Tenderness Classification of Beef: I. Evaluation of Beef Longissimus Shear Force at 1 or 2 Days Postmortem as a Predictor of Aged Beef Tenderness.

Journal of Animal Science

English

Public Perceptions of the Transmission of Pandemic Influenza a/H1n1 2009 From Pigs and Pork Products in Australia

Preventive Veterinary Medicine

English