C. Griffin

发表

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

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

A technique for measuring bronchial mucociliary clearance in unsedated dogs

D. Yeates, C. Griffin, M. Piel, 1986 .

Evaluation of palatability of lamb, mutton, and chevon by sensory panels of various cultural backgrounds

J. Savell, G. Smith, C. Griffin, 1992 .

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

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

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

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

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 SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT‐BONED BEEF

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

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

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

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 .