1. Editorial Board. (May 2015) Journal: Meat science Issue: Volume 103(2015:May) Page Start: IFC Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Determination of the effect of branding on consumer palatability ratings of beef strip loin steaks. (February 2016) Authors: Wilfong, A.K.; Ognoskie, K.V.; Gonzalez, J.M.; Houser, T.A.; Boyle, E.A.E.; Unruh, J.A.; O'Quinn, T.G. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Editorial Board. (February 2016) Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: IFC Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. References for minor beef flavor descriptive attributes. (February 2016) Authors: Laird, H.; Koppel, K.; Miller, R.K.; Kerth, C.R. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Honduran consumer evaluation of Honduran and United States beef from different production and processing systems. (February 2016) Authors: Phelps, M.R.; Gomez, A.R.; Garmyn, A.J.; O'Quinn, T.G.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 113 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of age on the carcass, organ and palatability characteristics of quail and chicken meat. (February 2016) Authors: Fakolade, P.O.; Adedoyin, A.A. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of brand recognition on consumer perception of beef palatability of top loin steaks. (February 2016) Authors: Ron, O.; O'Quinn, T.G.; Garmyn, A.J.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties. (February 2016) Authors: Ognoskie, K.V.; Wilfong, A.K.; Gonzalez, J.M.; Houser, T.A.; Boyle, E.A.E.; Unruh, J.A.; O'Quinn, T.G. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Tenderness and muscle area differences by vertebral location for longissimus dorsi from holstein steer carcasses. (February 2016) Authors: Guadian Garcia, D.E.; Walter, L.-A.J.; Reed, D.D.; Rogers, C.L.; Lawrence, T.E. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 156 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Processing yields and quality characteristics of hotdogs made with functionalized mechanically separated chicken solutions. (February 2016) Authors: Frost, C.A.; Gilleland, H.L.; Pringle, T.D. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 131 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗