Jerrad F. Legako

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 et al. · Meat Science · 2014 · 221 citations

Animal Science, Marbling Levels, Quality Treatments +3

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 et al. · Translational Animal Science · 2018 · 165 citations · Full text

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 et al. · Meat Science · 2014 · 132 citations

Nutrition, Health Sciences, Animal Science +12

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 et al. · Meat Science · 2014 · 117 citations

Nutrition, Consumer Palatability Scores, Food Composition +5

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 et al. · Meat Science · 2015 · 100 citations

Consumer Preferences, Animal Science, Agricultural Economics +6