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Publications by K. V. McKillip
Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?
Kansas Agricultural Experiment Station Research Reports
Pressed Juice Percentage Can Accurately Sort Beef Into Categories of Predicted Juiciness
Kansas Agricultural Experiment Station Research Reports
The Effect of Enhancement on Trained Panel Beef Palatability Scores Is Dependent Upon USDA Quality Grade
Kansas Agricultural Experiment Station Research Reports
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Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks
Kansas Agricultural Experiment Station Research Reports
Aging Method, USDA Quality Grade, and Endpoint Temperature Affect Eating Quality of Beef Longissimus Lumborum Steaks
Kansas Agricultural Experiment Station Research Reports
Comparison of USDA Quality Grade With Tendertec for the Assessment of Beef Palatability.
Journal of Animal Science
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Genetics
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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
Animal Science
Zoology
Genetics
Medicine
Food Science
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
Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Kansas Agricultural Experiment Station Research Reports