D. M. Stiffler

National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

J.W. Savell, Robert E. Branson, H. R. Cross et al. · Journal of Food Science · 1987 · 270 citations

Agricultural Economics, Consumer Research, Consumer Attitude +19

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

B. W. BERRY, D. M. Stiffler · Journal of Food Science · 1981 · 52 citations

Palatability of Beef from Steer and Young Bull Carcasses as Influenced by Electrical Stimulation, Subcutaneous Fat Thickness and Marbling

R. R. Riley, J.W. Savell, C. E. Murphey et al. · Journal of Animal Science · 1983 · 35 citations

EFFECTS OF HOT‐BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS

E. E. Ray, D. M. Stiffler, B. W. BERRY · Journal of Food Science · 1980 · 31 citations

Animal Physiology, Physiology, Mechanical Engineering +8

Effects of Electrical Stimulation, Subcutaneous Fat Thickness and Masculinity Traits on Palatability of Beef from Young Bull Carcasses

R. R. Riley, J.W. Savell, C. E. Murphey et al. · Journal of Animal Science · 1983 · 21 citations

Nutrition, Subcutaneous Fat Thickness, Meat Quality +17