C. Kerth

发表

Beef flavor: a review from chemistry to consumer.

C. Kerth, Rhonda K. Miller, R. Miller, 2015, Journal of the science of food and agriculture.

National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts.

D. S. Hale, J. D. Tatum, D. Vanoverbeke, 2012, Journal of animal science.

National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers.

D. S. Hale, J. D. Tatum, D. Vanoverbeke, 2012, Journal of animal science.

Determining Acceptance of Domestic Forage‐ or Grain‐Finished Beef by Consumers from Three Southeastern U.S. States

Chris R. Kerth, William R. Jones, J. Walter Prevatt, 2006 .

Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.

C. Kerth, Rhonda K. Miller, Stephen B. Smith, 2015, Meat science.

Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.

C. Kerth, Rhonda K. Miller, Stephen B. Smith, 2015, Meat science.

Rust and Thinning Management Effect on Cup Quality and Plant Performance for Two Cultivars of Coffea arabica L.

S. Murray, C. Kerth, Rhonda K. Miller, 2017, Journal of agricultural and food chemistry.

Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality.

C. Kerth, L. Kriese-Anderson, J. W. Prevatt, 2009, Journal of animal science.

Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem.

C. Kerth, M. Miller, C. Ramsey, 1995, Journal of animal science.

Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak.

C. Kerth, M. Miller, J. Wise, 1997, Journal of animal science.

Shear gradient in longissimus steaks.

C. Kerth, M. Miller, C. Ramsey, 2002, Journal of animal science.

Relationship Between Aerosolized Microbial Load and Contamination of Fully Cooked Then Frozen Meat Products

C. Kerth, W. Jones, D. Conner, 2004 .

Escherichia albertii Inactivation following l-Lactic Acid Exposure or Cooking in Ground Beef.

C. Kerth, A. Castillo, T. Taylor, 2016, Journal of food protection.

Consumer perception of beef, pork, lamb, chicken, and fish

M. Palma, C. Kerth, Rhonda K. Miller, 2014 .

Flavor Development and Relating Volatile compounds to Sensory Evaluation

C. Kerth, J. Legako, 2015 .

Cooking surface temperatures, steak thickness, and quality grade effects on volatile aroma compounds

C. Kerth, Rhonda K. Miller, J. Savell, 2021, Meat and Muscle Biology.

Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles

C. Kerth, T. Taylor, Songsirin Ruengvisesh, 2019, Foods.

Inhibition of bacterial human pathogens on tomato skin surfaces using eugenol‐loaded surfactant micelles during refrigerated and abuse storage

C. Kerth, J. Oh, M. Akbulut, 2018, Journal of Food Safety.

Geraniol-Loaded Polymeric Nanoparticles Inhibit Enteric Pathogens on Spinach during Posttreatment Refrigerated and Temperature Abuse Storage

L. Cisneros-Zevallos, C. Kerth, M. Akbulut, 2018 .

Improving pork quality by feeding supranutritional concentrations of vitamin D3.

W. F. Owsley, C. Kerth, W. Jones, 2004, Journal of animal science.

Effect of vitamin D3 supplementation level on the postmortem tenderization of beef from steers.

M. Galyean, C. Kerth, M. Miller, 2002, Journal of animal science.

National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics.

D. S. Hale, J. D. Tatum, D. Vanoverbeke, 2012, Journal of animal science.

Ractopamine Hydrochloride Did Not Impact Carcass Traits, Muscle Fiber Types, or Sensory Traits of Long-Fed Yearling Heifers

C. Kerth, T. Brandebourg, C. Rowe, 2018 .

Effects of ovariectomization and ractopamine hydrochloride inclusion on heifer feedlot performance, meat yield, and tenderness of select muscles.

G. Hill, C. Kerth, A. Stelzleni, 2014, Meat science.

Improved sensitivity for determining thiobarbituric acid reactive substances in ground beef.

C. Kerth, C. Rowe, 2016, Meat science.

Characterization and consumer acceptance of three muscles from Hampshire x Rambouillet cross sheep expressing the callipyge phenotype.

C. Kerth, M. Miller, S. Jackson, 2003, Journal of animal science.

Incorporating Dried Distillers Grains with Solubles in Sheep Supplementation Programs

C. Kerth, Doug Tolleson, T. Whitney, 2021 .

National Beef Quality Audit–2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products1

D. S. Hale, D. Vanoverbeke, C. Kerth, 2017, Translational animal science.

National Beef Quality Audit-2016: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products1

D. S. Hale, D. Vanoverbeke, C. Kerth, 2017, Translational animal science.

The effects of high levels of supplemental copper on the serum lipid profile, carcass traits, and carcass composition of goat kids.

C. Kerth, W. Jones, S. Solaiman, 2006, Journal of animal science.

Growth Performance, Carcass Characteristics and Meat Quality of Boer-Cross Wether and Buck Goats Grazing Marshall Ryegrass

B. Min, C. Kerth, W. Jones, 2011 .

Replacing Cot tonseed Meal and Sorghum Grain with Corn Dried Distillers Grains with Solubles in Lamb Feedlot Diets: Growth Performance, Rumen Fluid Parameters, and Blood Serum Chemistry 1

C. Kerth, T. Whitney, W. Ramsey, 2020 .

Breeding and Genetics

U. Bernabucci, C. Kerth, P. Moroni, 2004 .

Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.

C. Kerth, C. Bratcher, S. Solaiman, 2011, Journal of animal science.

Replacing cottonseed meal and sorghum with dried distillers’ grains with solubles enhances the growth performance, carcass traits, and meat quality of feedlot lambs

C. Kerth, T. Whitney, D. Quadros, 2022, Translational animal science.

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.

Chris R. Kerth, C. Kerth, Rhonda K. Miller, 2019, Meat science.

Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey

S. Murray, C. Kerth, A. Ochoa, 2019, PloS one.

Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers.

C. Kerth, J. Boles, T. Whitney, 2019, Journal of animal science.

Development of an Intact Muscle Pork Flavor Lexicon

C. Kerth, Rhonda K. Miller, R. Miller, 2015 .

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature.

C. Kerth, 2016, Meat science.

Replacing cottonseed meal and sorghum grain with corn dried distillers' grains with solubles in lamb feedlot diets: Carcass, trained sensory panel, and volatile aroma compound traits.

C. Kerth, D. Woerner, T. Whitney, 2020, Journal of animal science.

Effects of growth implants on consumer perceptions of meat tenderness in beef steers.

C. Kerth, M. Miller, J. Brooks, 2003, Journal of animal science.

National Beef Quality Audit-2016: Phase 1, Face-to-face interviews

D. S. Hale, D. Pendell, D. Vanoverbeke, 2017, Translational animal science.

Degree of amino acid restrictions during the grower phase and compensatory growth in pigs selected for lean growth efficiency.

K Nadarajah, A. Lewis, C. Kerth, 2002, Journal of animal science.

Effect of the degree and duration of early dietary amino acid restrictions on subsequent and overall pig performance and physical and sensory characteristics of pork.

C. Kerth, W. Bergen, S. Rodning, 2009, Journal of animal science.

Intake, growth performance, carcass traits, and meat quality of feedlot lambs fed novel anthocyanin-rich corn cobs

C. Kerth, Wenwei Xu, Doug Tolleson, 2023, Translational animal science.

Air-cleaning System Effectiveness for Control of Airborne Microbes in a Meat-processing Plant

C. Kerth, W. Jones, D. Kuhlers, 2002 .

Microbial Reduction Efficiencies of Filtration, Electrostatic Polarization, and UV Components of a Germicidal Air Cleaning System

C. Kerth, W. Jones, D. Kuhlers, 2002 .

Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively.

C. Kerth, A. Smith, J. Savell, 2014, Meat science.

National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments.

D. S. Hale, D. Vanoverbeke, C. Kerth, 2017, Journal of animal science.

National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers.

D. S. Hale, D. Vanoverbeke, C. Kerth, 2017, Journal of animal science.

Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes

C. Kerth, J. Savell, M. Berto, 2019, Meat and Muscle Biology.

The science of meat quality.

Chris R. Kerth, C. Kerth, 2013 .

Encapsulated Plant-Derived Antimicrobial Reduces Enteric Bacterial Pathogens on Melon Surfaces during Differing Contamination and Sanitization Treatment Scenarios

L. Cisneros-Zevallos, C. Kerth, J. Oh, 2021, Applied Microbiology.

Antimicrobial-Loaded Polymeric Micelles Inhibit Enteric Bacterial Pathogens on Spinach Leaf Surfaces During Multiple Simulated Pathogen Contamination Events

L. Cisneros-Zevallos, C. Kerth, M. Akbulut, 2021, Frontiers in Sustainable Food Systems.

Comparison of Buffered Peptone Water to Neutralizing Buffered Peptone Water for Salmonella Detection from Commercially Slaughtered Whole Chicken Carcasses and Cut Chicken Parts

G. Athrey, C. Kerth, T. Taylor, 2018 .

Grilling Temperature Effects on Tenderness, Juiciness, and Flavor of Ribeye, Top Loin and Top Sirloin Steaks

C. Kerth, K. Wall, R. Miller, 2017 .

Substituting ground woody plants for cottonseed hulls in lamb feedlot diets: carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits.

C. Kerth, Stephen B. Smith, T. Whitney, 2018, Journal of animal science.

Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet.

C. Kerth, R. Cox, K. Braden, 2007, Meat science.

Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype.

C. Kerth, M. Miller, S. Jackson, 1999, Journal of animal science.

Warner‐Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam‐shell Grill

C. Kerth, W. Jones, L. K. Blair-Kerth, 2003 .

Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane gene.

C. Kerth, M. Miller, J. Brooks, 2001, Journal of animal science.

Increased Effectiveness of Microbiological Verification by Concentration-Dependent Neutralization of Sanitizers Used in Poultry Slaughter and Fabrication Allowing Salmonella enterica Survival

C. Kerth, D. Riley, T. Taylor, 2018, Foods.

Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

C. Kerth, C. Bratcher, B. Smith, 2012, Meat science.

Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses.

S. Pillai, C. Kerth, L. R. Ward, 2017, Journal of food science.

Protein turnover and sensory traits of longissimus muscle from implanted and nonimplanted heifers.

K. Morrow, M. Galyean, C. Kerth, 2003, Journal of animal science.

Muscle Structure and Cytoskeletal Proteins

C. Kerth, 2013 .

Melibiose–X-Gal–MacConkey Agar for Presumptive Differentiation of Escherichia albertii from E. coli and Salmonella from Poultry Meat

S. Pillai, C. Kerth, J. Gill, 2023, Applied Microbiology.

Beef flavor attributes and consumer perception II

C. Kerth, K. Adhikari, R. Miller, 2016 .

Relationships between volatile flavor compounds and beef flavor descriptive attributes using principal component analysis

C. Kerth, R. Miller, H. Laird, 2015 .

Effect of vitamin D 3 supplementation level on the postmortem tenderization of beef from steers 1

M. Galyean, C. Kerth, R. Horst, 2002 .

Characterizing muscle growth and quality traits of sheep having the callipyge phenotype using a muscle cell culture system

C. Kerth, 1999 .

Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness.

C. Kerth, K. Wall, R. Miller, 2023, Meat science.

Muscle Metabolism and Contraction

C. Kerth, 2013 .

Sorghum Bran as an Antioxidant in Pre-Cooked Ground Pork and Poultry Products

J. Awika, W. Rooney, C. Kerth, 2017 .

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature.

C. Kerth, 2016, Meat science.

A current review of U.S. beef flavor II: Managing beef flavor.

C. Kerth, D. Woerner, T. O’Quinn, 2023, Meat science.

National Beef Quality Audit–2016: assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry

D. S. Hale, D. Vanoverbeke, C. Kerth, 2018, Translational animal science.