1. 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) ↗
2. 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) ↗