41. Aging effects on selected beef muscles from carcasses classified into tenderness groups based on Longissimus muscle tenderness. (February 2016) Authors: Rosa, A.; Domenech-Perez, K.; Chao, M.; Voegele, H.; Nubiato, K.; Kunze, E.; Calkins, C. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 142 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
42. Use of pork loin quality attributes to determine subsequent fresh and processed ham quality. (February 2016) Authors: Burton, D.N.; Mohrhauser, D.A.; Blair, A.D.; Underwood, K.R.; Johnson, R.C.; Zuelly, S.M.S. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 150 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
43. Cull hazelnuts as a lipid source in hog finishing rations: Effects on pork shelf-life and fatty acid composition. (February 2016) Authors: Lowder, A.; Parker, N.B.; Kennedy, M.; Keys, D.; Mireles DeWitt, C.; Killefer, J. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 146 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
44. What causes shelf life deterioration in ground beef?. (February 2016) Authors: Callahan, Z.; Lorenzen, C.; Shircliff, K.; Reynolds, D.; Mustapha, A.; Wiegand, B. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
45. Establishing best practices for sous vide preparation of larger boneless beef & pork cuts. (February 2016) Authors: Madore, K.; Johnson, D.; Carr, C.; Neto, J. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 132 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
46. Quantifying attitudes and knowledge change toward animal welfare and sustainability of animal agriculture and the safety and healthfulness of muscle foods. (February 2016) Authors: Carr, C.; Abrams, K.; Velinsky, V.; Eubanks, L.; Johnson, D. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 117 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
47. Carcass characteristics of beef cattle finished on continuously stocked pastures of wheat, triticale and ryegrass mixtures. (February 2016) Authors: Weissend, C.; Holland, C.; Marchant, K.; Bratcher, C. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 157 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
48. Influence of sorghum syrup as a sweetener in fresh pork sausage patties on oxidation during retail display compared to corn syrup. (February 2016) Authors: Trevino, T.D.; Avila, H.; Machado, T.J. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
49. Effects of implanting strategy and zilpaterol hydrochloride on the calpain proteolytic system in sectioned beef steaks aged for two time periods. (February 2016) Authors: Howard, B.; Gonzalez, J.; Keller, W.; Drouillard, J.; Phelps, K.; Ebarb, S.; Maddock-Carlin, K. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 142 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
50. Measuring the quality of, and adding value to hams by assessing the loin. (February 2016) Authors: Shetters, H.; Johnson, D.; Carr, C.; Neto, J. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗