L. Lucherk

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness.

M. Miller, T. O’Quinn, J. Brooks, 2016, Meat science.

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

R. Polkinghorne, L. Lucherk, Mark F. Miller, 2020, Foods.

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.

M. Miller, T. O’Quinn, J. Brooks, 2017, Journal of animal science.

Influence of ractopamine hydrochloride and days on feed on feedlot performance and red meat yield in thin cull beef cows targeted for a lean market

R. Rathmann, L. Lucherk, Mark F. Miller, 2019, Translational animal science.

Palatability of beef chuck, loin, and round muscles from three USDA quality grades.

T. O’Quinn, J. Brooks, J. Legako, 2018, Journal of animal science.