1. Application of tension to prerigor goat carcasses to improve cooked meat tenderness. (January 2019) Authors: Basinger, Kelsey L.; Shanks, Bruce C.; Apple, Jason K.; Caldwell, James D.; Yancey, Janeal W.S.; Backes, Elizabeth A.; Wilbers, Luke S.; Johnson, Tim M.; Bax, Amy L. Journal: Meat science Issue: Volume 147(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cooked color of precooked ground beef patties manufactured with mature bull trimmings. (February 2019) Authors: Hollenbeck, Jace J.; Apple, Jason K.; Yancey, Janeal W.S.; Johnson, Tim M.; Kerns, Kaleigh N.; Young, Ashley N. Journal: Meat science Issue: Volume 148(2019) Page Start: 41 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB). Issue 5 (23rd August 2016) Authors: Moon, Courtney T.; Yancey, Janeal W. S.; Apple, Jason K.; Hollenbeck, Jace J.; Johnson, Timothy M.; Winters, Ashley R. Journal: Journal of food quality Issue: Volume 39:Issue 5(2016:Oct.) Page Start: 465 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗