Year |
Citation |
Score |
2024 |
Kerth CR, Legako JF, Woerner DR, Brooks JC, Lancaster JM, O'Quinn TG, Nair M, Miller RK. A current review of U.S. beef flavor I: Measuring beef flavor. Meat Science. 210: 109437. PMID 38278005 DOI: 10.1016/j.meatsci.2024.109437 |
0.498 |
|
2023 |
O'Quinn TG, Legako JF, Woerner DR, Kerth CR, Nair MN, Brooks JC, Lancaster JM, Miller RK. A current review of U.S. beef flavor II: Managing beef flavor. Meat Science. 209: 109403. PMID 38070358 DOI: 10.1016/j.meatsci.2023.109403 |
0.502 |
|
2020 |
Gonzalez JM, Houser TA, O'Quinn TG, Nuttelman DE, Odgaard RL, Coulter JM, Faltys G, Stelzleni AM, Azain MJ. The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability. Translational Animal Science. 4: 339-351. PMID 32704994 DOI: 10.1093/tas/txz149 |
0.304 |
|
2018 |
O'Quinn TG, Legako JF, Brooks JC, Miller MF. Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience. Translational Animal Science. 2: 26-36. PMID 32704687 DOI: 10.1093/tas/txx008 |
0.328 |
|
2015 |
O'Quinn TG, Woerner DR, Engle TE, Chapman PL, Legako JF, Brooks JC, Belk KE, Tatum JD. Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters. Meat Science. 112: 90-102. PMID 26560806 DOI: 10.1016/J.Meatsci.2015.11.001 |
0.412 |
|
2012 |
O'Quinn TG, Brooks JC, Polkinghorne RJ, Garmyn AJ, Johnson BJ, Starkey JD, Rathmann RJ, Miller MF. Consumer assessment of beef strip loin steaks of varying fat levels. Journal of Animal Science. 90: 626-34. PMID 21948609 DOI: 10.2527/jas.2011-4282 |
0.399 |
|
Show low-probability matches. |