L.E. Jeremiah - Concepedia

Author

L.E. Jeremiah

Also Known As

Jeremiah, Lester Earl, L E JEREMIAH, L E Jeremiah, L. E. JEREMIAH, L. E. Jeremiah, L.E Jeremiah, L.E. JEREMIAH, L.E. Jeremiah, LESTER E. JEREMIAH, Lester E Jeremiah

137

Publications

3.9K

Citations

H-Index

Concepts

All Affiliations

Agriculture and Agri-Food Canada Agriculture Food and Rural Development University of Guelph Texas A&M University

About

L.E. Jeremiah is an author at Agriculture and Agri-Food Canada specializing in health sciences, animal science, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	29	67	2.6K
2	Education	21	32	1.4K
3	Engineering	4	4	111
4	Business	2	2	253
5	Management	2	2	107

L.E. Jeremiah

Publications

3.6K

Citations

H-Index

Page 1

	Year	Citations
Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks W. R. Caine, J.L. Aalhus, Dana Best, Meat Science Mechanical EngineeringTexture Profile AnalysisBeef Rib SteaksWarner-bratzler Shear Force	2003	293
Packaging alternatives to deliver fresh meats using short- or long-term distribution L.E. Jeremiah Food Research International Shelf LifeMeat PackagingFood PackagingFood Delivery SystemsSustainable Packaging	2001	218
The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups L.E. Jeremiah, Tong A.K.W., L.L. Gibson Meat Science Animal PhysiologyNutritionAnimal SciencePhysiologyBeef Carcasses	1991	141
The effects of feeding conjugated linoleic acid on subsequent pork quality M. E. R. Dugan, J.L. Aalhus, L.E. Jeremiah, Canadian Journal of Animal Science NutritionFood AnalysisEducationExperimental NutritionLinoleic Acid	1999	141
Effect of ractopamine and sex on growth, carcass characteristics, processing yield, and meat quality characteristics of crossbred swine1 B. E. Uttaro, Ronald O. Ball, P. Dick, Journal of Animal Science NutritionControl DietAgricultural EconomicsEducationCarcass Characteristics	1993	137
Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups L.E. Jeremiah, M. E. R. Dugan, J.L. Aalhus, Meat Science Muscle FunctionEducationMeat QualityChemical ComponentsFood Chemistry	2003	125
Assessment of the chemical and cooking properties of the major beef muscles and muscle groups L.E. Jeremiah, M. E. R. Dugan, J.L. Aalhus, Meat Science Animal PhysiologyFood ChemistryMajor Beef MusclesMuscle FunctionKinesiology	2003	125
The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef L.E. Jeremiah, L.L. Gibson Food Research International Meat PackagingShelf LifeStorage TimeStorage TemperatureAgricultural Economics	2001	101
BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITY L.E. Jeremiah, Z. L. CARPENTER, G. C. SMITH Journal of Food Science Food MarketingManagementConsumer ResearchConsumer BehaviorMeat Quality	1972	91
The influence of subcutaneous fat thickness and marbling on beef L.E. Jeremiah Food Research International Animal PhysiologyNutritionAnimal NutritionAnimal ScienceEducation	1996	76

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