Miller RK - Search Results

1

Effects of relative humidity on dry-aged beef quality.

Ribeiro FA, Lau SK, Furbeck RA, Herrera NJ, Henriott ML, Bland NA, Fernando SC, Subbiah J, Pflanzer SB, Dinh TT, Miller RK, Sullivan GA, Calkins CR. Ribeiro FA, et al. Among authors: miller rk. Meat Sci. 2024 Jul;213:109498. doi: 10.1016/j.meatsci.2024.109498. Epub 2024 Mar 18. Meat Sci. 2024. PMID: 38520828

2

The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties.

Chae SH, Keeton JT, Miller RK, Johnson D, Maxim J, Smith SB. Chae SH, et al. Among authors: miller rk. Meat Sci. 2009 Apr;81(4):647-52. doi: 10.1016/j.meatsci.2008.11.003. Epub 2008 Nov 12. Meat Sci. 2009. PMID: 20416576

3

Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking.

Lorenzen CL, Calkins CR, Green MD, Miller RK, Morgan JB, Wasser BE. Lorenzen CL, et al. Among authors: miller rk. Meat Sci. 2010 Aug;85(4):792-4. doi: 10.1016/j.meatsci.2010.03.030. Epub 2010 Mar 23. Meat Sci. 2010. PMID: 20416791

4

Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.

Eilers JD, Morgan JB, Martin AM, Miller RK, Hale DS, Acuff GR, Savell JW. Eilers JD, et al. Among authors: miller rk. Meat Sci. 1994;38(3):443-51. doi: 10.1016/0309-1740(94)90070-1. Meat Sci. 1994. PMID: 22059708

5

Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets.

Miller RK, Rockwell LC, Lunt DK, Carstens GE. Miller RK, et al. Meat Sci. 1996 Dec;44(4):235-43. doi: 10.1016/s0309-1740(96)00030-7. Meat Sci. 1996. PMID: 22060940

6

Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.

Morris CA, Theis RL, Miller RK, Acuff GR, Savell JW. Morris CA, et al. Among authors: miller rk. Meat Sci. 1997 Apr;45(4):531-7. doi: 10.1016/s0309-1740(96)00110-6. Meat Sci. 1997. PMID: 22061675

7

National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments.

Voges KL, Mason CL, Brooks JC, Delmore RJ, Griffin DB, Hale DS, Henning WR, Johnson DD, Lorenzen CL, Maddock RJ, Miller RK, Morgan JB, Baird BE, Gwartney BL, Savell JW. Voges KL, et al. Among authors: miller rk. Meat Sci. 2007 Nov;77(3):357-64. doi: 10.1016/j.meatsci.2007.03.024. Epub 2007 Apr 14. Meat Sci. 2007. PMID: 22061788

8

Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype.

Goodson KJ, Miller RK, Savell JW. Goodson KJ, et al. Among authors: miller rk. Meat Sci. 2001 Aug;58(4):381-7. doi: 10.1016/s0309-1740(01)00038-9. Meat Sci. 2001. PMID: 22062428

9

Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses.

Stolowski GD, Baird BE, Miller RK, Savell JW, Sams AR, Taylor JF, Sanders JO, Smith SB. Stolowski GD, et al. Among authors: miller rk. Meat Sci. 2006 Jul;73(3):475-83. doi: 10.1016/j.meatsci.2006.01.006. Epub 2006 Mar 20. Meat Sci. 2006. PMID: 22062486

10

The use of elastography to measure quality characteristics of pork semimembranosus muscle.

Berg EP, Kallel F, Hussain F, Miller RK, Ophir J, Kehtarnavaz N. Berg EP, et al. Among authors: miller rk. Meat Sci. 1999 Sep;53(1):31-5. doi: 10.1016/s0309-1740(99)00033-9. Meat Sci. 1999. PMID: 22062930

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