Elizabeth A.E. Boyle

Marbling Texture’s Effects on Beef Palatability

K. R. Vierck, J. M. Gonzalez, T. A. Houser et al. · Meat and Muscle Biology · 2018 · 40 citations · Full text

Nutrition, Agricultural Economics, Consumer Research +17

Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Nancy Flores, Elizabeth A.E. Boyle, Curtis L. Kastner · LWT · 2005 · 32 citations

Nutrition, Biomanufacturing, Health Sciences +9

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

K. V. McKillip, A. K. Wilfong, J. M. Gonzalez et al. · Meat and Muscle Biology · 2017 · 27 citations · Full text

Nutrition, Palatability Traits, Food Analysis +16

Evaluation of marbling and enhancement’s abilities to compensate for reduced beef palatability at elevated degrees of doneness1

L. N. Drey, L. L. Prill, B. A. Olson et al. · Journal of Animal Science · 2018 · 22 citations · Full text

Nutrition, Residual Moisture, Elevated Degrees +19

PRODUCTION METHODS AND PRODUCT CHARACTERISTICS OF JERKY PRODUCED BY SMALL AND VERY SMALL MEAT PROCESSING BUSINESSES

SEAN M. LONNECKER, Elizabeth A.E. Boyle, Kelly J.K. Getty et al. · Journal of Muscle Foods · 2010 · 12 citations

Meat Packaging, Food Quality, Agricultural Economics +15