L. N. Drey

Palatability of beef chuck, loin, and round muscles from three USDA quality grades1

K. M. Nyquist, T. G. O’Quinn, L. N. Drey et al. · Journal of Animal Science · 2018 · 37 citations · Full text

Agriculture, Animal Sciences, Food Analysis +10

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

Agriculture, Animal Sciences, Food Science +16

Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

B. A. Olson, E. A. Rice, L. L. Prill et al. · Meat and Muscle Biology · 2019 · 18 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

L. L. Prill, L. N. Drey, B. A. Olson et al. · Meat and Muscle Biology · 2019 · 17 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef

Katie R. Lybarger, Erin S. Beyer, Kaylee J. Farmer et al. · Meat and Muscle Biology · 2023 · 16 citations · Full text

Agriculture, Food Science, Marketing +17