B. Baird

发表

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

D. S. Hale, J. B. Morgan, R. Delmore, 2007, Meat science.

Beef hide antimicrobial interventions as a means of reducing bacterial contamination.

J. Savell, B. Baird, K. Harris, 2006, Meat science.

Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle.

D. S. Hale, R. Randel, D. King, 2006, Meat science.

Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles.

J. Savell, B. Baird, D. R. Mckenna, 2005, Meat science.

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

J. Savell, S. Smith, J. Taylor, 2006, Meat science.

Physical, chemical, and histological characteristics of 18 lamb muscles.

D. King, J. Savell, B. Baird, 2006, Meat science.

The chilling of carcasses.

J. Savell, B. Baird, S. L. Mueller, 2005, Meat science.

Assessing beef hide interventions as a means to reduce carcass contamination

B. Baird, 2007 .

In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.

W. Osburn, D. King, J. Savell, 2006, Meat science.

Retail cutting characteristics for US Choice and US Select beef subprimals.

D. King, J. Savell, D. Griffin, 2006, Meat science.

The chilling of carcasses.

J. Savell, B. Baird, S. L. Mueller, 2005, Meat science.

Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle.

D. S. Hale, J. Savell, B. Baird, 2006, Meat science.