Sally L. Stroda

Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat

E. S. TROUTT, Melvin C. Hunt, D.E. Johnson et al. · Journal of Food Science · 1992 · 255 citations

Agriculture, Animal Sciences, Food Science +16

Endpoint Temperature, Internal Cooked Color, and Expressible Juice Color Relationships in Ground Beef Patties

M.A. Hague, K.E. WARREN, Melvin C. Hunt et al. · Journal of Food Science · 1994 · 100 citations

Agriculture, Animal Sciences, Food Science +14

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

Michael E. Dikeman, Ersel Obuz, Veli Gök et al. · Meat Science · 2013 · 100 citations

Agriculture, Animal Sciences, Food Science +17

Effects of steam-flaked sorghum grain or corn and supplemental fat on feedlot performance, carcass traits, longissimus composition, and sensory properties of steers

Robert Brandt, Gerry L. Kuhl, Robert E. Campbell et al. · Journal of Animal Science · 1992 · 40 citations · Full text

Agriculture, Animal Sciences, Dairy Science +17

Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel.

M.M. Otremba, Michael E. Dikeman, George A. Milliken et al. · Journal of Animal Science · 1999 · 39 citations

Agriculture, Animal Sciences, Food Science +17