Hasil Pencarian - D. Andy King

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  1. 1
    Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals

    Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals oleh D. Andy King, Steven D Shackelford, Tommy Wheeler

    Diterbitkan 2021-03-01
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  2. 2
    Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks

    Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks oleh D. Andy King, Robert A Cushman, Steven D Shackelford, Tommy Wheeler

    Diterbitkan 2021-06-01
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  3. 3
    Sire Variation in the Severity of the Ham Halo Condition

    Sire Variation in the Severity of the Ham Halo Condition oleh Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy Wheeler

    Diterbitkan 2020-09-01
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  4. 4
    Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks

    Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks oleh Corey D. Broeckling, D. Andy King, Jessica E. Prenni, Keith E. Belk, Steven D Shackelford, Tommy Wheeler

    Diterbitkan 2019-03-01
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  5. 5
    Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris

    Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris oleh Amanda K Lindholm-Perry, Brittney N Keel, Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy L. Wheeler

    Diterbitkan 2022-03-01
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  6. 6
    Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor

    Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor oleh Adria Grayson, D. Andy King, Jeffrey Savell, Kerri Gehring, Rhonda K Miller, Russell McKeith, Steven D Shackelford, Tommy L. Wheeler

    Diterbitkan 2024-03-01
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  7. 7
    Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness

    Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness oleh D. Andy King, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A Zuber, Logan G Johnson, Matthew D. Schulte, Steven M. Lonergan

    Diterbitkan 2020-05-01
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  8. 8
    Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States

    Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States oleh Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang

    Diterbitkan 2022-07-01
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  9. 9
    American Meat Science Association Guidelines for Meat Color Measurement

    American Meat Science Association Guidelines for Meat Color Measurement oleh Anand Mohan, Andrew Milkowski, Brad Kim, Chris Raines, D. Andy King, Darren Cornforth, Fred Pohlman, Gunilla Lindahl, James (Jim) Claus, Kjell Merok, Mahesh N. Nair, Mark Seyfert, Mellissa Weber, Melvin Hunt, Oddvin Sorheim, Poulson Joseph, Ranjith Ramanathan, Richard A. Mancini, Shai Barbut, Surendranath P. Suman

    Diterbitkan 2023-02-01
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