D. R. McKenna

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

J. Savell, B. Baird, D. R. Mckenna, 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.

Warner-Bratzler shear evaluations of 40 bovine muscles.

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