1. Assessment of objective measures of beef steak juiciness. (March 2015) Authors: Woolley, L.D.; O'Quinn, T.G.; Legako, J.F.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content. (June 2016) Authors: Hunt, M.R.; Legako, J.F.; Dinh, T.T.N.; Garmyn, A.J.; O'Quinn, T.G.; Corbin, C.H.; Rathmann, R.J.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 116(2016:Jun.) Page Start: 91 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparison of consumer and trained sensory evaluations and proximate composition of beef strip loin steaks. (February 2016) Authors: Drey, L.N.; Woolley, L.D.; O'Quinn, T.G.; Legako, J.F.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 176 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. 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) ↗
6. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. (December 2016) Authors: Lucherk, L.W.; O'Quinn, T.G.; Legako, J.F.; Rathmann, R.J.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 122(2016:Dec.) Page Start: 145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. (December 2016) Authors: Lucherk, L.W.; O'Quinn, T.G.; Legako, J.F.; Rathmann, R.J.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 122(2016:Dec.) Page Start: 145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Consumer assessment of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. (March 2015) Authors: Cashman, D.A.; Woolley, L.D.; O'Quinn, T.G.; Legako, J.F.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles. (February 2015) Authors: Legako, J.F.; Brooks, J.C.; O'Quinn, T.G.; Hagan, T.D.J.; Polkinghorne, R.; Farmer, L.J.; Miller, M.F. Journal: Meat science Issue: Volume 100(2015:Feb.) Page Start: 291 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades. (February 2016) Authors: Legako, J.F.; Dinh, T.T.N.; Miller, M.F.; Adhikari, K.; Brooks, J.C. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 77 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗