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 | Tenderness Improvement in Fresh Or Frozen/thawed Beef Strip Loins Treated with Hydrodynamic Pressure Processing- (14-May-04) |
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| Improving the Tenderness of Meat with Hydrodynamic Pressure- (19-Nov-03) |
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| Biotechnology in the Meat Industry (B) Transgenic/genetically Modified Organisms- (10-Oct-03) |
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| Biotechnology for Meat Quality Enhancement- (24-Feb-02) |
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| Effect of Animal Production on Meat Quality- (11-Dec-01) |
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| Implications of Biotechnology: Meat Quality and Value- (12-Jun-00) |
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| Biotechnology for Meat Production- (22-Dec-99) |
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| Effect of Hydrodynamic Pressure and the Koshering Process Alone Or in Combination on Beef Strip Loins- (31-May-99) |
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| The Callipyge Phenomenon: Toughness Intervention Methods- (25-Mar-99) |
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| Effects of Hydrodynamic Pressure Processing and Blade Tenderization on Beef Top Rounds- (26-Mar-04) |
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| Effects of Cysteamine on Growth Hormone, Weight Gain, Feed Consumption, and Body Composition of Turkeys- (13-Jun-02) |
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| Reduction of Natural Spoilage Microorganisms Found in Fresh Beef Using Hydrodynamic Pressure Processing- (10-Sep-01) |
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| New Non-Thermal Postharvest Technology to Improve Food Safety: Hydrodynamicpressure Processing- (08-Dec-00) |
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| Effects of Growth-Promoting Implants on Morphology of Longissimus and Semitendinosus Muscles in Finishing Steers- (25-Apr-00) |
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| Body Weight and Tissue Gain in Lambs Fed An All-Concentrate Diet and Implanted with Trenbolone Acetate Or Grazed on Alfalfa- (03-Dec-99) |
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| Evaluation of a Steel Reflector Bowl on Hydrodynamic Pressure Processed Semitendinosus Beef Muscles- (20-May-04) |
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| Tenderization of Brahman Top Rounds by Hydrodynamic Pressure Processing and Blade Tenderization- (20-May-04) |
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| Studies of Cow Beef Tenderness Enhancement Through Supersonic-Hydrodynamic Shock Wave Treatment- (13-Feb-01) |
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| Quantitative Determination of Conjugated Linoleic Acid Isomers in Beef Fat- (26-Jun-00) |
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| Recombinant Bovine Somatotropin (Rbst) Administration to Creep-Fed Beef Calves Increases Muscle Mass Through Actions on Muscle Fiber Morphology- (30-May-00) |
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| Tenderness Variability in Beef Striploins and Improvement in Tenderness by Use of Hydrodynamic Pressure Processing (Hdp)- (29-Feb-00) |
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| Energy Source and Ionophore Supplementation Effects on Lamb Growth, Carcasscharacteristics, Visceral Organ Mass, Diet Digestibility, and Nitrogen Metabolism- (12-Jan-99) |
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| Effect of Hydrodynamic Pressure Processing on Inactivation of Escherichia Coli O157:h7 in Blade Tenderized Beef Steaks- (20-May-04) |
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| Prediction of Beef Tenderness with High Performance Liquid Chromatography and Capillary Electrophoresis- (20-May-04) |
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| Hydrodynamic Pressure Processing, Blade Tenderization, and Food Safety- (26-Mar-04) |
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| Characteristics of USDA Utility Cow Beef Subjected to Blade Tenderization and Hydrodynamic Shock Waves- (05-Mar-03) |
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| No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle- (10-Dec-02) |
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| Influence of Ruminal and Postruminal Carbohydrate Infusion on Visceral Organ Mass and Adipose Tissue Accretion in Growing Beef Steers.- (14-May-02) |
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| Shear Force Mapping: a Tool for Tenderness Measurement- (24-May-01) |
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| Expression of Myostatin Pro Domain Results in Muscular Transgenic Mice- (15-May-01) |
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| Comparative Growth and Carcass Repsonse of Beef Steers to Different Hormonal Ear Implant Products- (01-Jan-01) |
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| Transgenic Research to Enhance Growth and Lean Carcass Composition in Swine- (01-Apr-00) |
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| Effect of Koshering and Hydrodynamic Pressure on Beef Color, Odor and Microbial Loads- (11-Nov-03) |
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| Cross-Contamination of Lettuce by Escherichia Coli O157:h7 Via Contaminated Ground Beef- (04-Dec-02) |
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| Hydrodynamic Shockwave Tenderization Effects Using a Cylinder Processor on Early Deboned Broiler Breasts- (22-Dec-00) |
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| Tenderization of Chicken and Turkey Breasts with Electrically Produced Hydrodynamic Shockwaves- (22-Dec-00) |
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| Growth Performance and Adipose Tissue Deposition in Barrows Fed N-Methyl-D, L-Aspartate- (25-May-00) |
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| The Effect of Hydrodynamic Pressure Treatment on the Quality of Koshered Meat- (27-Apr-00) |
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| The Effect of Hydrodynamic Pressure Treatment on Color and Odor Changes of Vacuum Packaged Koshered Meat- (31-Mar-00) |
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| Quality and Sensory Characteristics of Selected Post-Rigor, Early Deboned Broiler Breast Meat Tenderized Using Hydrodynamic Shock Waves- (01-Sep-99) |
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