Karen Killinger

Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level1

Karen Killinger, Chris R. Calkins, Wendy J. Umberger et al. · Journal of Animal Science · 2004 · 151 citations

Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfaces

Achyut Adhikari, Roopesh M. Syamaladevi, Karen Killinger et al. · International Journal of Food Microbiology · 2015 · 138 citations

Ultraviolet Light, Microbial Inactivation, Microbial Contamination +10

Consumer visual preference and value for beef steaks differing in marbling level and color1

Karen Killinger, Chris R. Calkins, Wendy J. Umberger et al. · Journal of Animal Science · 2004 · 129 citations

Customer Satisfaction, Nutrition, Consumer Research +17

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum

Michael J. Colle, R.P. Richard, Karen Killinger et al. · Meat Science · 2015 · 109 citations

Beef Quality Characteristics, Meat Packaging, Gluteus Medius +6

A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program1,2

Karen Killinger, Chris R. Calkins, Wendy J. Umberger et al. · Journal of Animal Science · 2004 · 65 citations · Full text