D. R. Mckenna

发表

The Effects of Irradiation, High Hydrostatic Pressure, and Temperature during Pressurization on the Characteristics of Cooked-reheated Salmon and Catfish Fillets

D. Olson, D. R. Mckenna, K. E. Nanke, 2003 .

National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

D. S. Hale, J. B. Morgan, K. Belk, 2002, Journal of animal science.

Influence of feeding vitamin D(3) and aging on the tenderness of four lamb muscles.

R. K. Peel, J. Savell, C. Boleman, 2004, Meat science.

WATER‐HOLDING AND COLOR CHARACTERISTICS OF BEEF FROM ELECTRICALLY STIMULATED CARCASSES

J. Savell, D. R. Mckenna, D. Maddock, 2003 .

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

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

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

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

Warner-Bratzler shear evaluations of 40 bovine muscles.

J. Savell, J. Brooks, J. Belew, 2003, Meat science.

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

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

Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.

J. D. Tatum, K. Belk, J. Scanga, 2005, Meat science.

Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat.

J. Savell, D. R. Mckenna, B. Kolle, 2004, Meat science.

Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of beef steers.

J. D. Tatum, D. Woerner, K. Belk, 2013, Journal of animal science.

Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values.

D. King, J. Savell, D. R. Mckenna, 2004, Meat science.

Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon.

K. Belk, J. Scanga, F. Mckeith, 2005, Meat science.

Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials.

K. Belk, J. Scanga, F. Mckeith, 2005, Meat science.

Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cuts.

J. Savell, D. Griffin, D. R. Mckenna, 2003, Journal of animal science.

Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA.

D. S. Hale, J. Savell, C. Lorenzen, 2004, Meat science.

CRANBEFCRY JUICE MARINADE IMPROVES SENSORY AND MICROBIOLOGICAL PROPERTIES OF VACUUM‐PACKAGED LAMB CHOPS

R. Miller, G. Acuff, D. R. Mckenna, 2003 .

Effects of dietary ractopamine hydrochloride and zilpaterol hydrochloride supplementation on performance, carcass traits, and carcass cutability in beef steers.

J. D. Tatum, D. Woerner, K. Belk, 2014, Journal of animal science.