A. J. Garmyn

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

C.H. Corbin, T. G. O’Quinn, A. J. Garmyn et al. · Meat Science · 2014 · 221 citations

Animal Science, Marbling Levels, Quality Treatments +3

Consumer assessment of beef strip loin steaks of varying fat levels

T. G. O'Quinn, J.C. Brooks, Rod Polkinghorne et al. · Journal of Animal Science · 2011 · 178 citations

Nutrition, Consumer Study, Agricultural Economics +19

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

M.R. Hunt, A. J. Garmyn, T. G. O’Quinn et al. · Meat Science · 2014 · 132 citations

Nutrition, Health Sciences, Animal Science +12

Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts

A.L. Reicks, J.C. Brooks, A. J. Garmyn et al. · Meat Science · 2010 · 102 citations

Food Choice, Behavioral Sciences, Health Sciences +11

Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits1

A. J. Garmyn, G. G. Hilton, Raluca G. Mateescu et al. · Journal of Animal Science · 2011 · 97 citations

Nutrition, Food Analysis, Agricultural Economics +23