Browsing by Author "Siebert, John W"
Glascock, Rachel Ann (2014-01-13)Levels of positive and negative beef flavor attributes were created by identifying beef cuts that varied in quality grade, pH, and amount of connective tissue, then cooked to 58 °C and 80 °C utilizing a George Forman grill ...
Siebert, John W; Jonesb, Clay (International Food and Agribusiness Management Review, 2013)
National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics Gray, Gatlan 1989- (2012-11-16)The instrument grading assessments for the NBQA-2011 evaluated seasonal trends of beef carcass quality and yield attributes over the course of the year. One week of instrument grading data—HCW, gender, USDA QG, and YG ...