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Publications by T. A. Houser

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

Kansas Agricultural Experiment Station Research Reports

English

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

Kansas Agricultural Experiment Station Research Reports

English

Influence of Carcass Fat Iodine Value and Packaging Type on Shelf-Life of Bacon Slices Packaged for Hotels, Restaurants, and Institutions (HRI)

Kansas Agricultural Experiment Station Research Reports

English

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

English

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

Kansas Agricultural Experiment Station Research Reports

English

Related publications

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

Calcium-Activated Tenderization of Strip Loin, Top Sirloin, and Top Round Steaks in Diverse Genotypes of Cattle.

Journal of Animal Science

English

Aging Method, USDA Quality Grade, and Endpoint Temperature Affect Eating Quality of Beef Longissimus Lumborum Steaks

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

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

English

Marbling Texture Has No Effect on Collagen Characteristics

Kansas Agricultural Experiment Station Research Reports

English

Subprimal Type and Quality Grade Affect Fattyacid Composition and Cooked Firmness of Ground Beef Patties

Kansas Agricultural Experiment Station Research Reports

English