E. A. Rice

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

Nutrition, Residual Moisture, Elevated Degrees +19

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

Nutrition, Agricultural Economics, Meat Quality +20

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

Behavioral Decision Making, Agricultural Economics, Consumer Research +27

Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef

Conrad S. Schelkopf, E. A. Rice, Joanna K. Swenson et al. · Journal of Food Science and Technology · 2021 · 15 citations · Full text

Engineering, Color Reproduction, Measurement +13

Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms

H. E. Price, Annie B Lerner, E. A. Rice et al. · Meat and Muscle Biology · 2019 · 10 citations · Full text