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Publications by T. G. O'Quinn
Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks
Kansas Agricultural Experiment Station Research Reports
Steak Location Within the Semitendinosus Muscle Impacts Metmyoglobin Accumulation on Steaks During Retail Display
Kansas Agricultural Experiment Station Research Reports
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
The Use of Bioelectrical Impedance to Assess Shelf-Life of Beef Longissimus Lumborum Steaks
Kansas Agricultural Experiment Station Research Reports
Tenderness, Juiciness, and Flavor Contribute to the Overall Consumer Beef Eating Experience
Kansas Agricultural Experiment Station Research Reports
Length of Aging Has Greater Effect Than Lactic Acid Treatment on Color Stability of Beef Chuck Muscles
Kansas Agricultural Experiment Station Research Reports
Quality Grade Has No Effect on Top Sirloin Steaks Cooked to Multiple Degrees of Doneness
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
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
Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Kansas Agricultural Experiment Station Research Reports
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