C. Calkins

发表

Wet Distillers Grains Plus Solubles Do Not Increase Liver-like Off-Flavors in Cooked Beef

K. Pol, T. Klopfenstein, B. E. Jenschke, 2007 .

Wet Distillers Grains Plus Solubles Affect Lipid Oxidation and Objective Color of Beef Steaks

B. E. Jenschke, C. Calkins, A. S. Mello, 2008 .

Effects of Wet Distillers Grains Finishing Diets on Fat Content and Marbling Score in Steers

C. Calkins, A. S. Mello, 2008 .

Influence of Feeding Wet Distillers Grains on Fatty Acid Composition of Beef

B. E. Jenschke, C. Calkins, A. S. Mello, 2008 .

Ultimate pH effects on dry-aged beef quality.

C. Calkins, S. Fernando, J. Subbiah, 2020, Meat science.

The effects of preblending time on physical and textural properties of coarse ground sausages.

C. Calkins, R. Mandigo, L. Hand, 1992, Meat science.

Preblending Hot- and Cold-Boned Pork at Different Particle Sizes

C. Calkins, R. Mandigo, J. W. Lamkey, 1991 .

Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium‐Reduced Nonfat Dry Milk as Binders in an Emulsion‐Type Sausage

C. Calkins, R. Mandigo, S. A. Ensor, 1987 .

Three dimensional chemometric analyses of hyperspectral images for beef tenderness forecasting

Ashok Samal, George E. Meyer, David Jones, 2016 .

Partial least squares analysis of near-infrared hyperspectral images for beef tenderness prediction

Ashok Samal, George E. Meyer, Jeyamkondan Subbiah, 2008 .

Visible/near-infrared hyperspectral imaging for beef tenderness prediction

Ashok Samal, George E. Meyer, Jeyamkondan Subbiah, 2008 .

Optical scattering with hyperspectral imaging to classify longissimus dorsi muscle based on beef tenderness using multivariate modeling.

Ashok Samal, Jeyamkondan Subbiah, Govindarajan Konda Naganathan, 2013, Meat science.

Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region

Ashok Samal, Jeyamkondan Subbiah, Renfu Lu, 2008 .

Genome wide association study of cholesterol and poly- and monounsaturated fatty acids, protein, and mineral content of beef from crossbred cattle.

C. Calkins, M. Spangler, C. Ahlberg, 2014, Meat science.

Country-of-Origin Labeling of Beef Products: U.S. Consumers' Perceptions

C. Calkins, W. Umberger, D. Feuz, 2003 .

Relationships among Calcium-Dependent Protease, Cathepsins B and H, Meat Tenderness and the Response of Muscle to Aging

C. Calkins, S. Seideman, 1988 .

Use of expected progeny differences for marbling in beef: I. Production traits.

R. Stock, C. Calkins, R. Rasby, 1996, Journal of animal science.

Introducing an angle adjustable cutting box for analyzing slice shear force in meat.

C. Calkins, C. Avilés, J. Aalhus, 2013, Journal of visualized experiments : JoVE.

Fragmentation index of raw muscle as a tenderness predictor of steaks from US Good and US Standard steer and bullock carcasses.

G. W. Davis, C. Calkins, 1980 .

Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.

S. B. Pflanzer, C. Calkins, F. Ribeiro, 2019, Meat science.

Effects of dietary fat source on beef strip loin steak display life1

C. Calkins, F. Ribeiro, N. Herrera, 2018 .

A bench-top hyperspectral imaging system to classify beef from Nellore cattle based on tenderness

C. Calkins, J. Subbiah, G. K. Naganathan, 2018 .

A prototype on-line AOTF hyperspectral image acquisition system for tenderness assessment of beef carcasses

David Jones, Ashok Samal, Jeyamkondan Subbiah, 2015 .

Quality Evaluation of Beef and Pork

Ashok Samal, Jeyamkondan Subbiah, Govindarajan Konda Naganathan, 2015 .

PREDICTING BEEF TENDERNESS USING HYPERSPECTRAL IMAGING

C. Calkins, J. Subbiah, G. K. Naganathan, 2006 .

Adding Enzymes to Improve Beef Tenderness

C. Calkins, G. Sullivan, 2007 .

CHARACTERISTICS OF LOW‐FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE

C. Calkins, S. Eilert, R. Mandigo, 1993 .

Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.

B. E. Jenschke, C. Calkins, A. E. Hamling, 2008, Journal of animal science.

Korean Consumers’ Preferences and Willingness to Pay for Domestic versus U.S. and Australian Beef with Alternative Attributes

C. Calkins, W. Umberger, 2008 .

Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics

C. Calkins, R. Mandigo, L. Hand, 1987 .

Temporal response of rabbits to beta-adrenergic agonist feeding: tissue weight, calpains and calpastatin activities, and nucleic acid and protein concentrations.

S. Lonergan, C. Calkins, T. D. Pringle, 1994, Journal of animal science.

Effects over Lambs on Muscle Time of Feeding a β-Adrenergic Agonist to Wether Animal Performance, Muscle Growth, Endogenous Proteinase Activities, and Meat Tenderness

C. Calkins, T. D. Pringle, M. Koohmaraie, 1993 .

Response time of broiler chickens to cimaterol: meat tenderness, muscle composition fiber size, and carcass characteristics.

C. Calkins, B. Gwartney, S. Jones, 1992, Journal of animal science.

The effect of cimaterol and its withdrawal on carcass composition and meat tenderness of broiler chickens.

C. Calkins, B. Gwartney, S. Jones, 1991, Journal of animal science.

The effects of orientation and storage time on the prediction of beef rib composition using electromagnetic scanning.

N. L. Meseck, C. Calkins, B. Gwartney, 1995, Journal of animal science.

Influence of oxidative damage to proteins on meat tenderness using a proteomics approach.

J. Adamec, C. Calkins, F. Ribeiro, 2019, Meat science.

Vitamin and mineral content of value cuts from beef steers fed distiller's grains

G. Erickson, C. Calkins, A. S. Mello, 2011 .

Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peas.

C. Calkins, J. Vasconcelos, K. Jenkins, 2011, Journal of animal science.

A fresh look at meat flavor.

J. M. Hodgen, C. Calkins, 2007, Meat science.

Application of exogenous enzymes to beef muscle of high and low-connective tissue.

C. Calkins, G. Sullivan, 2010, Meat science.

Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks.

K. Eskridge, C. Calkins, W. Umberger, 2005, Journal of animal science.

U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction

C. Calkins, W. Umberger, D. Feuz, 2004 .

Quality Traits of Grain- and Grass-Fed Beef: A Review

C. Calkins, P. Brewer, 2003 .

Postmortem Muscle Metabolism and Meat Tenderness

T. R. Dutson, C. Calkins, G. Smith, 1983 .

Consumer Preference and Value of Beef with Country-Of-Origin Labeling

C. Calkins, W. Umberger, D. Feuz, 2004 .

Food Science of Animal Resources

C. Calkins, A. S. Mello, J. L. Nörnberg, 2020 .

Chemical properties of cow and beef muscles: benchmarking the differences and similarities.

J. M. Hodgen, C. Calkins, A. Stelzleni, 2008, Journal of animal science.

Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.

K. Eskridge, G. Erickson, T. Klopfenstein, 2008, Journal of animal science.

Muscle profiling: Characterizing the muscles of the beef chuck and round.

C. Calkins, B. Gwartney, D. Johnson, 2005, Meat science.

Low-fat Wet Distillers Grains and Beef Quality

G. Erickson, C. Calkins, A. S. Mello, 2011 .

Effect of dietary phosphorus on finishing steer performance, bone status, and carcass maturity.

G. Erickson, T. Klopfenstein, C. Calkins, 1999, Journal of animal science.

FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS

C. Calkins, J. Maga, H. Cross, 1980 .

Effects over time of feeding a beta-adrenergic agonist to wether lambs on animal performance, muscle growth, endogenous muscle proteinase activities, and meat tenderness.

C. Calkins, T. D. Pringle, M. Koohmaraie, 1993, Journal of animal science.

The Role of Microbiological Testing in Beef Food Safety Programs

C. Calkins, 1999 .

RANKING BEEF MUSCLES FOR WARNER–BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE

C. Calkins, G. Sullivan, 2011 .

Effect of Salt and Phosphate on the Texture and Color Stability of Restructured Beef Steaks

C. Calkins, R. Mandigo, J. W. Lamkey, 1986 .

Pre- and post-rigor sectioned and formed beef steaks manufactured with different salt levels, mixing times and tempering times

C. Calkins, R. Mandigo, F. P. Coon, 1983 .

Nutrient and fiber type relationships in Barrosã muscles

C. Calkins, R. Bessa, C. Santos, 2009 .

Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.

C. Calkins, A. Stelzleni, B. Gwartney, 2007, Journal of animal science.

Myofibrillar protein turnover in feed-restricted and realimented beef cattle.

C. Calkins, J. Crouse, S. Jones, 1990, Journal of animal science.

Consumer visual preference and value for beef steaks differing in marbling level and color.

K. Eskridge, C. Calkins, W. Umberger, 2004, Journal of animal science.

Use of expected progeny differences for marbling in beef: II. Carcass and palatability traits.

R. Stock, C. Calkins, R. Rasby, 1996, Journal of animal science.

Relationship of restriction fragment length polymorphisms (RFLP) at the bovine calpastatin locus to calpastatin activity and meat tenderness.

S. Lonergan, C. Ernst, C. Calkins, 1995, Journal of animal science.

Profile of Producers and Production of Dry-Aged Beef in Brazil

S. B. Pflanzer, C. Calkins, F. Ribeiro, 2021, Foods.

Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle

T. R. Dutson, G. W. Davis, C. Calkins, 1981 .

EFFECT OF SPRAY DRIED BEEF BROTH ON THE SENSORY, TEXTURAL AND COOKING CHARACTERISTICS OF GRILLED OR BROILED LOW-FAT GROUND BEEF PATTIES1

W. Osburn, C. Calkins, S. Eilert, 1997 .

Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains.

C. Calkins, J. L. Nörnberg, A. Fruet, 2019, Meat science.

UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA

W. Osburn, C. Calkins, R. Mandigo, 1999 .

American Meat Science Association Committee on Guidelines for Meat Color Evaluation

C. Calkins, M. Hunt, J. Acton, 2001 .

Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways.

C. Calkins, J. Hocquette, V. Vleck, 2017, Animal : an international journal of animal bioscience.

Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.

B. E. Jenschke, C. Calkins, A. E. Hamling, 2008, Journal of animal science.

Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks.

K. Eskridge, C. Calkins, W. Umberger, 2006, Journal of animal science.

Muscle fiber and fatty acid profiles of Mertolenga-PDO meat.

C. Calkins, R. Bessa, C. Santos, 2008, Meat science.

INFLUENCE OF OVEN TEMPERATURE, ENVIRONMENT AND OVEN TYPE ON YIELD AND PALATABILITY CHARACTERISTICS OF CANADIAN BACK AND FRESH HAM ROASTS1

C. Calkins, S. Eilert, R. Mandigo, 1996 .

Muscle protein turnover and tenderness in broiler chickens fed cimaterol.

J. B. Morgan, C. Calkins, S. Jones, 1989, Journal of animal science.

Evaluation of palatability and muscle composition of novel value-added beef cuts.

C. Calkins, F. Ribeiro, S. Omaye, 2018, Meat science.

Color and lipid stability of dry aged beef during retail display.

S. B. Pflanzer, C. Calkins, J. Subbiah, 2019, Meat science.

Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls.

C. Calkins, J. Hocquette, R. Bessa, 2015, Animal : an international journal of animal bioscience.

Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round.

C. Calkins, S. Pokharel, L. Senaratne, 2010, Journal of animal science.

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

J B Morgan, J. B. Morgan, C. Calkins, 2010, Meat science.

Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef.

J. M. Hodgen, K. Eskridge, B. E. Jenschke, 2007, Journal of animal science.

Flavor relationships among muscles from the beef chuck and round.

J. M. James, C. Calkins, J. Meisinger, 2006, Journal of animal science.

Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.

K. Eskridge, C. Calkins, W. Umberger, 2004, Journal of animal science.

Characterizing muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer

C. Calkins, D. Johnson, 2009 .

Physical and Chemical Properties of 39 Muscles from the Beef Chuck and Round

C. Calkins, D. D. V. Seggern, 2005 .

Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product

C. Calkins, R. Mandigo, L. Hand, 1986 .

An Evaluation of the Extended Sirloin Cap Coulotte

C. Calkins, L. Senaratne, K. Varnold, 2013 .

Cow Muscle Profiling: A Comparison of Chemical and Physical Properties of 21 Muscles from Beef and Dairy Cow Carcasses

C. Calkins, B. Gwartney, D. Johnson, 2004 .

FRAGMENTATION INDEX OF RAW MUSCLE AS A TENDERNESS PREDICTOR OF STEAKS FROM USDA COMMERCIAL AND UTILITY CARCASSES

G. W. Davis, C. Calkins, W. L. Sanders, 1980 .

The Value Of Beef Flavor: Consumer Willingness-To-Pay For Marbling In Beef Steaks

C. Calkins, W. Umberger, D. Feuz, 2000 .

Impact of myoglobin oxygenation level on color stability of frozen beef steaks.

C. Calkins, F. Ribeiro, N. Herrera, 2020, Journal of animal science.

Fresh Beef Quality from Cattle Fed Field Peas During Pasture and Finishing Phases of Production

J. MacDonald, C. Calkins, F. Ribeiro, 2020 .

Quality effects on beef strip steaks from cattle fed high-protein corn distillers grains and other ethanol by-products.

C. Calkins, F. Ribeiro, N. Herrera, 2019, Journal of animal science.

Impact of feeding de-oiled wet distillers grains plus solubles on beef shelf life.

G. Erickson, C. Calkins, M. Chao, 2017, Journal of animal science.

Effects of Feeding Field Peas on Fresh Beef Quality

J. MacDonald, C. Calkins, F. Ribeiro, 2016 .

Bone and Subcutaneous Fat Influence on Yield, Physicochemical Traits, and Color Stability of Dry-Aged Loin From Grass-Fed Nellore Bulls

S. B. Pflanzer, C. Calkins, F. Ribeiro, 2020, Meat and Muscle Biology.

Effect of Trim Level, Cooking Method, and Chop Type on Lipid Retention, Caloric Content, and Cholesterol Level in Cooked Pork

J. B. Morgan, C. Calkins, R. Mandigo, 1988 .

Oxidative Stress and Postmortem Meat Quality in Crossbred Lambs.

Nicole M. Iverson, J. Petersen, C. Calkins, 2021, Journal of animal science.

A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program.

K. Eskridge, C. Calkins, W. Umberger, 2004, Journal of animal science.

Concentration of Creatine Phosphate, Adenine Nucleotides and Their Derivatives in Electrically Stimulated and Nonstimulated Beef Muscle

T. R. Dutson, C. Calkins, G. Smith, 1982 .

The effects of rate change in body weight on tissue development and meat quality of youthful bulls.

C. Calkins, S. Seideman, J. Crouse, 1986, Journal of animal science.

QUALITY‐INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM CHILLING TIME

C. Calkins, J. Savell, G. Smith, 1980 .

Meat Batters Manufactured with Modified Beef Connective Tissue

C. Calkins, S. Eilert, R. Mandigo, 1993 .

Hot Pork Processing, Brine Chilling and Mechanical Portioning as a Fresh Pork Processing System

C. Calkins, R. Mandigo, C. B. Frye, 1986 .

Rapid Chilling and Mechanical Portioning as a Fresh Pork Processing System

C. Calkins, R. Mandigo, C. B. Frye, 1985 .

Growth, carcass and palatability traits of intact males and steers implanted with zeranol or estradiol early and throughout life.

C. Calkins, J. Kinder, D. Clanton, 1986, Journal of animal science.

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt.

C. Calkins, A. E. Hamling, 2008, Journal of animal science.

Factors Influencing Color Development in Beef

K. Eskridge, C. Calkins, K. Kirchofer, 2002 .

QUALITY OF RESTRUCTURED PORK ROASTS AS INFLUENCED BY SALT, PHOSPHATE AND ROASTING ENVIRONMENT

C. Calkins, R. Mandigo, F. Hamouz, 1996 .

PREDICTION OF OVEN TEMPERATURE EFFECTS ON BEEF BOTTOM ROUND ROAST YIELD AND QUALITY1

Chris R. Calkins, Fayrene L. Hamouz, Roger W. Mandigo, 1995 .

Comparison of USDA quality grade with tendertec for the assessment of beef palatability.

J. O. Reagan, J. B. Morgan, J. D. Tatum, 1997, Journal of animal science.

Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.

K. Eskridge, C. Calkins, F. Ribeiro, 2020, Meat science.

Effect of cooking method, distiller's grains, and vitamin E supplementation on the vitamin content of value cuts from beef steers fed wet distiller's grains and solubles and supplemental vitamin E.

G. Erickson, C. Calkins, A. S. Mello, 2010, Journal of food science.

Prerigor injection using glycolytic inhibitors in low-quality beef muscles.

C. Calkins, J. Velazco, N. Jerez, 2003, Journal of animal science.

Feeding distillers grains to cattle may affect beef tenderness early postmortem.

C. Calkins, F. Ribeiro, N. Herrera, 2018, Journal of animal science.

Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

C. Calkins, M. Chao, L. Senaratne-Lenagala, 2017 .

The Influence of Diet and Oxidation on Calcium Retention of the Mitochondria in Fresh Beef

C. Calkins, N. Herrera, M. Chao, 2017 .

Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal.

C. Calkins, R. Bessa, C. Santos, 2006, Meat science.

Improved Calpain Assay Using Fluorescein Isothiocyanate-Labeled Casein

C. Calkins, M. H. Johnson, S. Lonergan, 1995 .

Effects of feeding endophyte-infected tall fescue seeds to stocker Angus steers on retail quality attributes of beef strip steaks.

C. Calkins, T. Dinh, A. Holtcamp, 2019, Meat science.

Retail Display Lighting Type and Fresh Pork Color

C. Calkins, R. Mandigo, S. Goll, 1986 .

The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.

C. Calkins, C. Beauchamp, J. Hergenreder, 2013, Journal of animal science.

Effects of trenbolone acetate on carcass characteristics and serum testosterone and cortisol concentrations in bulls and steers on different management and implant schemes.

M. Dikeman, C. Calkins, S. Jones, 1991, Journal of animal science.

Effect of Weight at Castration on Steer Performance on the Feedlot

C. Calkins, M. Worrell, D. Clanton, 1987 .

Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers.

T. Klopfenstein, J. M. James, C. Calkins, 2007, Journal of animal science.

Differences in cathepsin B + L and calcium-dependent protease activities among breed type and their relationship to beef tenderness.

C. Calkins, D. Johnson, R. Huffman, 1990, Journal of animal science.

Relationships Between Rate of Growth, Catheptic Enzymes and Meat Palatability in Young Bulls

C. Calkins, S. Seideman, J. Crouse, 1987 .

Effects of backgrounding and growing programs on beef carcass quality and yield

T. Klopfenstein, C. Calkins, D. J. Jordon, 2000 .

Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts

C. Calkins, J. L. Nörnberg, A. Fruet, 2020, Food science of animal resources.

Effects of dietary fat source on beef strip loin steak display life.

C. Calkins, F. Ribeiro, N. Herrera, 2018, Journal of animal science.

Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile.

G. Erickson, B. E. Jenschke, C. Calkins, 2018, Meat science.

IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS

C. Calkins, S. Eilert, R. Mandigo, 1996 .

Hyperspectral imaging of ribeye muscle on hanging beef carcasses for tenderness assessment

Ashok Samal, Jeyamkondan Subbiah, Govindarajan Konda Naganathan, 2015, Comput. Electron. Agric..

Novel methods to extract and quantify sensors based on single wall carbon nanotube fluorescence from animal tissue and hydrogel-based platforms

Nicole M. Iverson, Joseph A. Stapleton, C. Calkins, 2021, Methods and applications in fluorescence.

Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition, and fatty acid profile of beef.

G. Erickson, B. E. Jenschke, C. Calkins, 2012, Journal of animal science.

A basic mechanism of beef tenderization: Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

C. Calkins, M. Chao, K. Domenech, 2015 .

The influence of cooking rate and holding time on beef chuck and round flavor.

J. M. James, C. Calkins, 2008, Meat science.

U.S. consumer preference and willingness-to-pay for domestic corn-fed beef versus international grass-fed beef measured through an experimental auction

Dillon M. Feuz, Wendy J. Umberger, Chris R. Calkins, 2002 .

Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition, and fatty acid profile of beef.

G. Erickson, B. E. Jenschke, C. Calkins, 2012, Journal of animal science.

Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles.

G. Erickson, B. E. Jenschke, C. Calkins, 2012, Journal of animal science.

Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.

B. E. Jenschke, C. Calkins, A. E. Hamling, 2008, Journal of Animal Science.

Visible/near-infrared hyperspectral imaging for beef tenderness prediction

A. Samal, G. Meyer, C. Calkins, 2008 .

Sensory Attributes of Beef from Steers Fed Field Peas

C. Calkins, A. S. Mello, J. Vasconcelos, 2010 .

Carcass and Palatability Characteristics of Calf-fed and Yearling Finished Steers

T. Klopfenstein, C. Calkins, R. Rasby, 2003 .

The Potential for Canadian Branded Beef Steaks in the U.S. Market: Results from an Experimental Auction

C. Calkins, W. Umberger, D. Feuz, 2007 .

Effects of relative humidity on dry-aged beef quality.

S. B. Pflanzer, C. Calkins, S. Fernando, 2024, Meat science.