K.B. Harris

Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Megan Ann Laster, Robert Smith, K.L. Nicholson et al. · Meat Science · 2008 · 128 citations

Top Sirloins, Quality Grade Groups, Animal Science +10

Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively

Amanda M. Smith, K.B. Harris, D. B. Griffin et al. · Meat Science · 2014 · 42 citations

Animal Performance, Kinesiology, Animal Science +10

Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness

Amanda M. Smith, K.B. Harris, A.N. Haneklaus et al. · Meat Science · 2011 · 36 citations

Nutrition, Proximate Composition, Energy Content +7

Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

J. N. Martin, J.C. Brooks, Leslie Thompson et al. · Meat Science · 2013 · 22 citations

Nutrition, Proximate Composition, Yield Grade +7

National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments

C.L. Mason, K.L. Nicholson, J.C. Brooks et al. · Meat Science · 2008 · 12 citations

Body Composition, Food Composition, Food Analysis +8