1. A comparison of the foss foodscan and chemical analyses for proximate composition in fresh beef. (February 2016) Authors: Woolley, L.D.; Spivey, K.S.; Martin, J.N.; Johnston, J.E.; Carmichael, R.N.; Gredell, D.A.; Crownover, R.D.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessment of bull and cow meat inclusion level on the palatability of American Wagyu ground beef patties. (March 2015) Authors: Gredell, D.A.; Garmyn, A.J.; O'Quinn, T.G.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. 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) ↗
5. Beef assessments using functional magnetic resonance imaging and sensory evaluation. (April 2017) Authors: Tapp, W.N.; Davis, T.H.; Paniukov, D.; Brooks, J.C.; Brashears, M.M.; Miller, M.F. Journal: Meat science Issue: Volume 126(2017) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
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 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) ↗
9. 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) ↗
10. Consumer assessment of Honduran and U.S. sourced beef strip loin steaks. (March 2015) Authors: Gomez, A.R.; Bueso, M.E.; O'Quinn, T.G.; Garmyn, A.J.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 103 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗