G. W. Davis

Flavor and Chemical Characteristics of Ground Beef from Grass-, Forage-Grain- and Grain-Finished Steers

S. L. Melton, M. Hosein Shokouh- Amiri, G. W. Davis et al. · Journal of Animal Science · 1982 · 239 citations

Nutrition, Livestock Production, Agricultural Economics +22

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 Fiber Type Composition to Marbling and Tenderness of Bovine Muscle

Chris R. Calkins, T. R. Dutson, G. C. SMITH et al. · Journal of Food Science · 1981 · 128 citations

Animal Physiology, Kinesiology, Body Composition +14

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

Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days

S. L. Melton, J. M. BLACK, G. W. Davis et al. · Journal of Food Science · 1982 · 96 citations

Nutrition, Flavoromics, Livestock Production +17