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Rhonda Miller
Rhonda Miller
Zweryfikowany adres z tamu.edu
Tytuł
Cytowane przez
Cytowane przez
Rok
Consumer evaluation of beef of known categories of tenderness
SJ Boleman, SL Boleman, RK Miller, JF Taylor, HR Cross, TL Wheeler, ...
Journal of animal science 75 (6), 1521-1524, 1997
7051997
National beef tenderness survey
JB Morgan, JW Savell, DS Hale, RK Miller, DB Griffin, HR Cross, ...
Journal of Animal Science 69 (8), 3274-3283, 1991
6211991
Beef customer satisfaction: Role of cut, USDA quality grade, and city on in-home consumer ratings
TR Neely, CL Lorenzen, RK Miller, JD Tatum, JW Wise, JF Taylor, ...
Journal of Animal Science 76 (4), 1027-1033, 1998
2571998
A comparison of Warner-Bratzler shear force assessment within and among institutions
TL Wheeler, SD Shackelford, LP Johnson, MF Miller, RK Miller, ...
Journal of animal science 75 (9), 2423-2432, 1997
2431997
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins
RD Smith, KL Nicholson, JDW Nicholson, KB Harris, RK Miller, DB Griffin, ...
Meat science 79 (4), 631-639, 2008
2152008
Development of a lexicon for beef flavor in intact muscle
K Adhikari, E CHAMBERS IV, R Miller, L VÁZQUEZ‐ARAÚJO, ...
Journal of Sensory studies 26 (6), 413-420, 2011
1962011
Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days
TD Schnell, KE Belk, JD Tatum, RK Miller, GC Smith
Journal of animal Science 75 (5), 1195-1202, 1997
1921997
Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat.
AMSA
www.meatscience.org/sensory, 1-106, 2016
191*2016
Using calcium chloride injection to improve tenderness of beef from mature cows
JB Morgan, RK Miller, FM Mendez, DS Hale, JW Savell
Journal of animal science 69 (11), 4469-4476, 1991
1901991
Beef customer satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values
CL Lorenzen, RK Miller, JF Taylor, TR Neely, JD Tatum, JW Wise, ...
Journal of Animal Science 81 (1), 143-149, 2003
1842003
Beef customer satisfaction: Cooking method and degree of doneness effects on the top loin steak
CL Lorenzen, TR Neely, RK Miller, JD Tatum, JW Wise, JF Taylor, ...
Journal of Animal Science 77 (3), 637-644, 1999
1831999
Implant strategies during feeding: Impact on carcass grades and consumer acceptability
DL Roeber, RC Cannell, KE Belk, RK Miller, JD Tatum, GC Smith
Journal of Animal Science 78 (7), 1867-1874, 2000
1752000
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses
GD Stolowski, BE Baird, RK Miller, JW Savell, AR Sams, JF Taylor, ...
Meat science 73 (3), 475-483, 2006
1692006
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups
MA Laster, RD Smith, KL Nicholson, JDW Nicholson, RK Miller, DB Griffin, ...
Meat Science 80 (3), 795-804, 2008
1632008
Effect of sodium lactate on microbial and chemical composition of cooked beef during storage
LS Papadopoulos, RK Miller, GR Acuff, C Vanderzant, HR Cross
Journal of Food Science 56 (2), 341-347, 1991
1631991
National beef tenderness survey–2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments
KL Voges, CL Mason, JC Brooks, RJ Delmore, DB Griffin, DS Hale, ...
Meat science 77 (3), 357-364, 2007
1622007
Factors affecting the quality of raw meat.
RK Miller
1622002
Beef flavor: A review from chemistry to consumer
CR Kerth, RK Miller
Journal of the Science of Food and Agriculture 95 (14), 2783-2798, 2015
1562015
Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers
SG May, CA Sturdivant, DK Lunt, RK Miller, SB Smith
Meat science 35 (3), 289-298, 1993
1561993
Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature
SJ Moeller, RK Miller, KK Edwards, HN Zerby, KE Logan, TL Aldredge, ...
Meat Science 84 (1), 14-22, 2010
1542010
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