D. Stiffler

发表

EFFECTS OF HOT‐BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS

B. W. Berry, E. E. Ray, D. Stiffler, 1980 .

Effects of Electrical Stimulation, Boning Time and Cooking Method on Beef Roasts

B. W. Berry, E. E. Ray, D. Stiffler, 1981 .

Effects of Electrical Stimulation, Subcutaneous Fat Thickness and Masculinity Traits on Palatability of Beef from Young Bull Carcasses

H. Cross, J. Savell, G. Smith, 1983 .

National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

H. Cross, J. Savell, G. Smith, 1987 .

Characterization of cutability and palatability attributes among different slaughter groups of beef cattle.

J. Savell, G. Smith, D. Stiffler, 1985, Meat science.

Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics.

C. Vanderzant, J. Savell, G. Smith, 1985, Journal of food protection.

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

B. W. Berry, D. Stiffler, 1981 .

Sensory Scores and Shear Force Values for Beef Roasts Cooked Either Before or After Chilling

B. W. Berry, E. E. Ray, D. Stiffler, 1981 .

Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef.

C. F. Brasington, S. Shackelford, J. Savell, 1992, Meat science.

Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-Distribution.

C. Vanderzant, J. Savell, G. Smith, 1982, Journal of food protection.

Influence of Electrical Stimulation on Palatability of Hot-Boned, Pre-Rigor and Cold-Boned, Post-Rigor Frozen Beef Roasts 1.

B. W. Berry, E. E. Ray, D. Stiffler, 1982, Journal of food protection.

Effects of Electrical Stimulation and Hot‐Boning on Physical Changes, Cooking Time and Losses, and Tenderness of Beet Roasts

B. W. Berry, E. E. Ray, D. Stiffler, 1982 .

EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT‐BONED BEEF

C. F. Brasington, G. Smith, D. Stiffler, 1986 .

Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory Characteristics.

C. Vanderzant, J. Savell, G. Smith, 1985, Journal of food protection.

POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS

H. Cross, J. Savell, D. Johnson, 1986 .

Palatability characteristics of loin steaks from Charolais crossbred bulls and steers.

J. Savell, G. Smith, D. Stiffler, 1985, Meat science.

Palatability of Beef from Steer and Young Bull Carcasses as Influenced by Electrical Stimulation, Subcutaneous Fat Thickness and Marbling 1

H. Cross, G. Smith, D. Stiffler, 1983 .

Cutability comparisons of Charolais crossbred bulls and steers.

J. Savell, G. Smith, D. Stiffler, 1985, Meat science.

Consumer Acceptance of Steaks and Roasts from Charolais Crossbred Bulls and Steers

G. Smith, D. Stiffler, C. Griffin, 2006 .

Effects of Electrical Stimulation on Carcass Quality and Meat Palatability Traits of Charolais Crossbred Bulls and Steers

J. Savell, G. Smith, D. Stiffler, 1986 .

Chemical and Sensory Aspects of Commercial Bacons

A. Kotula, D. Stiffler, D. M. Kinsman, 1976 .

Indices of Leanness in Commercial Bacons

A. Kotula, D. Stiffler, D. M. Kinsman, 1975 .