A.N. Haneklaus

National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments1

Miles Guelker, A.N. Haneklaus, J.C. Brooks et al. · Journal of Animal Science · 2012 · 87 citations

Food Choice, Food Marketing, Top Blade +14

Salmonella Prevalence in Bovine Lymph Nodes Differs among Feedyards

A.N. Haneklaus, Kerri B. Harris, D. B. Griffin et al. · Journal of Food Protection · 2012 · 55 citations

Salmonella Prevalence, Animal Science, Veterinary Microbiology +3

Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness

Amanda M. Smith, K.B. Harris, A.N. Haneklaus et al. · Meat Science · 2011 · 36 citations

Nutrition, Proximate Composition, Energy Content +7

Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

J. N. Martin, J.C. Brooks, Leslie Thompson et al. · Meat Science · 2013 · 22 citations

Nutrition, Proximate Composition, Yield Grade +7

Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers

A.N. Haneklaus, J. M. Hodgen, R. J. Delmore et al. · Journal of Animal Science · 2011 · 10 citations · Full text

Nutrition, Heavier Subprimals, Retail Cutting Tests +20