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Publications by E. A. Boyle

Length of Aging Has Greater Effect Than Lactic Acid Treatment on Color Stability of Beef Chuck Muscles

Kansas Agricultural Experiment Station Research Reports
2017English

Quality Grade Has No Effect on Top Sirloin Steaks Cooked to Multiple Degrees of Doneness

Kansas Agricultural Experiment Station Research Reports
2019English

Acknowledgments

Kansas Agricultural Experiment Station Research Reports
2019English

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

Kansas Agricultural Experiment Station Research Reports
2016English

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
2019English

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

Kansas Agricultural Experiment Station Research Reports
2019English

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