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Publications by John E. Boyer
Effects of Freezing and Location Within the Beef Longissimus Muscle (Strip Loin Steak) on Tenderness
Kansas Agricultural Experiment Station Research Reports
Related publications
Effects of Postmortem Aging Time and Muscle Location on Objective Measures of Semitendinosus Steak Tenderness
Kansas Agricultural Experiment Station Research Reports
Beef Customer Satisfaction: Cooking Method and Degree of Doneness Effects on the Top Loin Steak.
Journal of Animal Science
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Vitamin D3 Supplementation of Beef Steers Increases Longissimus Tenderness.
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Effects of Power Ultrasound Treatments on Properties of Longissimus Beef Muscle
Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks
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Steak Location Within the Semitendinosus Muscle Impacts Metmyoglobin Accumulation on Steaks During Retail Display
Kansas Agricultural Experiment Station Research Reports
Tenderness Classification of Beef: III. Effect of the Interaction Between End Point Temperature and Tenderness on Warner-Bratzler Shear Force of Beef Longissimus.
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Effect of Prerigor Freezing and Postrigor Calcium Chloride Injection on the Tenderness of Callipyge Longissimus.
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Prerigor and Postrigor Changes in Tenderness of Ovine Longissimus Muscle.
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