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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: Strategies to Optimize Meat Quality and Composition of Red Meat Animals

Location: Meat Safety & Quality Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness - (Peer Reviewed Journal)
Grayson, A.L., King, D.A., Shackelford, S.D., Koohmaraie, M., Wheeler, T.L. 2014. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness. Journal of Animal Science. 90(6):2735-2740.
Effect of degree of dark cutting on tenderness and flavor attributes of beef - (Abstract Only)
Grayson, A., Shackelford, S.D., Mckeith, R., King, D.A., Miller, R., Wheeler, T.L. 2013. Effect of degree of dark cutting on tenderness and flavor attributes of beef. [abstract] Reciprical Meat Conference. p. 72.
Influence of mitochondrial efficiency on beef lean color stability - (Abstract Only)
Mckeith, R.O., King, D.A., Grayson, A.L., Shackelford, S.D., Savell, J.W., Wheeler, T.L. 2013. Influence of mitochondrial efficiency on beef lean color stability. [abstract] American Meat Science Association Conference Reciprocal.p. 82.
Last Modified: 11/27/2014
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