Jerrad F. Legako - Concepedia

Author

Jerrad F. Legako

Also Known As

J F Legako, J Legako, J. F. Legako, J. Legako, J.F. Legako, J.F. Legako⁎, Jerrad F. Legako, Jerrad F Legako, Jerrad F. Legako, Jerrad Legako

233

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Texas Tech University Utah State University Kansas State University Colorado State University Mississippi State University

About

Jerrad F. Legako is an author at Texas Tech University specializing in food quality, health sciences, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	25	1K
2	Public Health	12	13	465
3	Medicine	4	4	127
4	Education	3	3	201
5	Management	1	1	100

Jerrad F. Legako

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments C.H. Corbin, T. G. O’Quinn, A. J. Garmyn, Meat Science Animal ScienceMarbling LevelsQuality TreatmentsMeat QualityFood Quality	2014	221
Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1 T. G. O’Quinn, Jerrad F. Legako, J.C. Brooks, Translational Animal Science	2018	165
Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses M.R. Hunt, A. J. Garmyn, T. G. O’Quinn, Meat Science NutritionHealth SciencesAnimal ScienceAgricultural EconomicsLivestock Production	2014	132
Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles Jerrad F. Legako, J.C. Brooks, T. G. O’Quinn, Meat Science NutritionConsumer Palatability ScoresFood CompositionFood AnalysisMeat Quality	2014	117
Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters T. G. O’Quinn, Dale R. Woerner, T. E. Engle, Meat Science Consumer PreferencesAnimal ScienceAgricultural EconomicsLivestock ProductionManagement	2015	100
Dry-aging improves meat quality attributes of grass-fed beef loins Jordy E. Berger, Yuan H. Brad Kim, Jerrad F. Legako, Meat Science Animal ScienceAnimal NutritionSustainable AgricultureAgricultural EconomicsEducation	2018	100
Effect of Spray Nozzle Design on Fish Oil–Whey Protein Microcapsule Properties Jerrad F. Legako, Nurhan Turgut Dunford Journal of Food Science Spray Nozzle DesignOil MicroencapsulationBiomanufacturingPressure NozzleBiotechnology	2010	87
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades Jerrad F. Legako, T.T.N. Dinh, Mark F. Miller, Meat Science Consumer Palatability ScoresVolatile CompoundsSensory Descriptive AttributesFood CompositionFood Analysis	2015	85
Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness Loni W Lucherk, T. G. O’Quinn, Jerrad F. Legako, Meat Science Trained Panel EvaluationLivestock ProductionBeef Strip SteaksMeat QualityFood Quality	2016	76
Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content M.R. Hunt, Jerrad F. Legako, T.T.N. Dinh, Meat Science Animal PhysiologyNutritionVolatile CompoundsFood QualityAnimal Nutrition	2016	73

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