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Publications by T. A. Houser

Marbling Texture Has No Effect on Collagen Characteristics

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

Freezing Strip Loin and Top Round Steaks Improves Warner-Bratzler Shear Force

Kansas Agricultural Experiment Station Research Reports

English

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

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

Kansas Agricultural Experiment Station Research Reports

English

Steak Location Within the Semitendinosus Muscle Impacts Metmyoglobin Accumulation on Steaks During Retail Display

Kansas Agricultural Experiment Station Research Reports

English

Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences

Kansas Agricultural Experiment Station Research Reports

English

The Use of Bioelectrical Impedance to Assess Shelf-Life of Beef Longissimus Lumborum Steaks

Kansas Agricultural Experiment Station Research Reports

English

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

Kansas Agricultural Experiment Station Research Reports

English