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 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) ↗
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. 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) ↗
5. Effects of topical spray of natural antioxidants on oxidative status and fatty acid composition of beef strip steaks. (March 2015) Authors: Broadway, P.R.; Brown, T.R.; Corbin, C.; Woolley, L.D.; Laurent, M.-J.; Smith, Z.; Bueso, M.; Fairly, S.; Moon, C.; Jasti, N.; McCain, A.; Brooks, J.C.; Miller, M.F.; Legako, J.F.; Dinh, T.T.N. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 131 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Evaluation of objective juiciness measurement techniques for prediction of subjective taste panel juiciness ratings. (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: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Organoleptic quality and cooked flavor volatiles of beef strip steaks topically sprayed with natural antioxidants. (March 2015) Authors: Broadway, P.R.; Brown, T.R.; Corbin, C.; Woolley, L.D.; Laurent, M.-J.; Smith, Z.; Bueso, M.; Fairly, S.; Moon, C.; Jasti, N.; McCain, A.; Brooks, J.C.; Miller, M.F.; Legako, J.F.; Dinh, T.T.N. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 131 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Relationship between USDA instrument grading measurements and trained personnel evaluation of beef carcass traits and proximate composition. (February 2016) Authors: Ritchey, A.M.; 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: 177 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗