C. E. Murphey

RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

Gary C. Smith, Z. L. CARPENTER, H. R. Cross et al. · Journal of Food Quality · 1985 · 147 citations

Nutrition, Agricultural Economics, Meat Quality +16

RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF¹

Gary C. Smith, J.W. Savell, H. R. Cross et al. · Journal of Food Quality · 1987 · 112 citations

Food Choice, Nutrition, Food Composition +15

Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes

J. D. Tatum, G. C. SMITH, B. W. BERRY et al. · Journal of Animal Science · 1980 · 102 citations

Nutrition, Agricultural Economics, Carcass Characteristics +17

Factors Affecting Beef Carcass Cutability: an Evaluation of the USDA Yield Grades for Beef

H. C. Abraham, C. E. Murphey, H. R. Cross et al. · Journal of Animal Science · 1980 · 66 citations

Animal Physiology, Jr. Search, Animal Science +12

Relationship of USDA Maturity Groups to Palatability of Cooked Beef

G. C. SMITH, H. R. Cross, Z. L. CARPENTER et al. · Journal of Food Science · 1982 · 54 citations

Nutrition, Agricultural Economics, Meat Quality +17