Bernadine H. Meyer

CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATES

Marjorie P. Penfield, Bernadine H. Meyer · Journal of Food Science · 1975 · 70 citations

Agriculture, Animal Sciences, Food Science +10

Effects of Type and Breed of British, Zebu and Dairy Cattle on Production, Palatability and Composition. II. Palatability Differences and Cooking Losses as Determined by Laboratory and Family Panels2

C. B. Ramsey, J. W. Cole, Bernadine H. Meyer et al. · Journal of Animal Science · 1963 · 63 citations · Full text

Agriculture, Animal Sciences, Dairy Science +17

TENSILE PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE AS AFFECTED BY HEATING RATE AND END POINT TEMPERATURE

Marjorie P. Penfield, Calvin LaRue Barker, Bernadine H. Meyer · Journal of Texture Studies · 1976 · 24 citations

Agriculture, Animal Sciences, Food Science +11

Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat Application

Barbara H. Bayne, Bernadine H. Meyer, J. W. Cole · Journal of Animal Science · 1969 · 21 citations

Agriculture, Animal Sciences, Food Science +16

Pantothenic Acid and Vitamin B6 in Beef

Bernadine H. Meyer, MARY ANN MYSINGER, Lois Ann Wodarski · Journal of the American Dietetic Association · 1969 · 16 citations

Agriculture, Animal Sciences, Nutritional Sciences +14