1. Comparison of proximate composition, ph and fatty acids of beef ribeye steaks from forage and conventional feedlot finished cattle. (February 2016) Authors: Chail, A.; Legako, J.F.; Martini, S.; Ward, B.; MacAdam, J. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 147 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparisons of lipid oxidation products of three beef retail cuts from cattle finished on forage and conventional feedlot diets. (March 2015) Authors: Yardley, K.; Legako, J.F.; Murphy, T.J.; Barber, A.; Chail, A.; MacAdam, J.W. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 127 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Consumer sensory evaluation of forage and conventional feedlot finished beef ribeye steaks. (March 2015) Authors: Chail, A.; Legako, J.; Martini, S.; MacAdam, J. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 120 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of beef finishing diet and retail display on oxidative volatile compounds and their relationship with beef color. (February 2016) Authors: Gardner, T.; Legako, J.; Murphy, T.; Yardley, K.; Chail, A.; MacAdam, J. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 147 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Instrumental color and visual evaluation of three beef retail cuts from cattle finished on forage and conventional diets over time. (March 2015) Authors: Murphy, T.J.; Legako, J.F.; Yardley, K.; Chail, A.; MacAdam, J.W. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗