R. T. Baublits

发表

Effects of size and rate of maturing on carcass composition of pasture- or feedlot- developed steers

G. T. Tabler, Z. Johnson, A. H. Brown, 2006 .

Interaction of Beef Growth Type×Production System for Carcass Traits of Steers

Z. Johnson, A. H. Brown, P. Camfield, 2005 .

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid.

Z. Johnson, J. Apple, R. T. Baublits, 2009, Meat science.

Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics.

Z. Johnson, A. H. Brown, F. Pohlman, 2005, Meat science.

Effects of salt, BHA/BHT, and differing phosphate types on quality and sensory characteristics of beef longissimus muscles.

Z. Johnson, A. H. Brown, C. Rowe, 2009, Journal of food science.

Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls.

C. Richards, Z. Johnson, A. H. Brown, 2006, Meat science.

FATTY ACIDS AND MEAT CHARACTERISTICS OF DIFFERENT BIOLOGICAL TYPES OF BEEF CATTLE DEVELOPED UNDER A MANAGEMENT‐INTENSIVE GRAZING SYSTEM

Z. Johnson, A. H. Brown, R. T. Baublits, 2008 .

CORRELATIONS AND PREDICTION EQUATIONS FOR FATTY ACIDS AND SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS RIB STEAKS FROM FORAGE-FED CATTLE AND RETAIL USDA CHOICE AND SELECT RIB STEAKS

C. Richards, Z. Johnson, A. H. Brown, 2009 .

Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics.

Z. Johnson, A. H. Brown, F. Pohlman, 2006, Meat science.

Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls.

C. Richards, Z. Johnson, A. H. Brown, 2004, Meat science.

The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics.

Z. Johnson, A. H. Brown, F. Pohlman, 2003, Meat Science.

MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS

P. Crandall, A. H. Brown, F. Pohlman, 2009 .

The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics.

P. Crandall, A. H. Brown, F. Pohlman, 2009, Meat science.

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties.

P. Crandall, A. H. Brown, F. Pohlman, 2009, Meat science.

Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics.

Z. Johnson, A. H. Brown, F. Pohlman, 2006, Meat science.

Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics.

Z. Johnson, A. H. Brown, F. Pohlman, 2005, Meat science.

Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus.

J. Meullenet, Z. Johnson, J. Apple, 2007, Meat science.

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef.

Z. Johnson, A. H. Brown, F. Pohlman, 2006, Meat science.

COMPARISON OF FATTY ACID AND SENSORY PROFILES OF BEEF FROM FORAGE‐FED CATTLE WITH RETAIL UNITED STATES DEPARTMENT OF AGRICULTURE CHOICE AND SELECT BEEF

C. Richards, Z. Johnson, A. H. Brown, 2006 .

Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics.

J. Meullenet, R. T. Baublits, A. Saha, 2006, Meat science.

Solution Enhancement and Post‐enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles

Z. Johnson, A. H. Brown, F. Pohlman, 2006 .

WITHIN‐MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS

J. Apple, R. T. Baublits, Michelle Lee, 2008 .

Injection of conjugated linoleic acid into beef strip loins.

A. Proctor, Z. Johnson, D. Galloway, 2007, Meat science.

Variation in the Percentage of Female Births over Time in Five Breeds of Registered Beef Cattle1

Z. Johnson, A. H. Brown, B. Sandelin, 2003 .

Injection of conjugated linoleic acid into beef strip loins.

A. Proctor, D. Galloway, A. H. Brown, 2007, Meat Science.

F. Pohlman, R. T. Baublits, J. Jiménez-Villarreal, 2003, Meat science.