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Publications by V. Gok

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

Kansas Agricultural Experiment Station Research Reports

English

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Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?

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

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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.

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Longissimus Lumborum Quality of Limousin Suckler Beef in Relation to Age and Postmortem Vacuum Ageing

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Comparison of USDA Quality Grade With Tendertec for the Assessment of Beef Palatability.

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

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Accuracy of Application of USDA Beef Quality and Yield Grades Using the Traditional System and the Proposed Seven-Grade Yield Grade System.

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

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Effect of Growth Intensity of Bulls on the Microstructure of Musculus Longissimus Lumborum and Meat Quality

Acta Veterinaria Brno

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