Travis G. O'Quinn
Roles:
Author,
Reviewer
Editorial groups:
Board Members
Affiliation:
Department of Animal Sciences and Industry, Kansas State University
Country:
United States
Publications
Influence of Bovine Myosin Heavy Chain Isoforms and Muscle Fiber Cross-Sectional Area on the Eating Quality and Connective Tissue Characteristics of 11 Different Beef Muscles
Sara R. Hene, Jordan T. Looper, Emily Verrill, Peang A. Hammond, Colin K. Y. Chun, Travis G. O'Quinn and Michael D. Chao
2024-11-21 Volume 8 • Issue 1 • 2024 • Article 18325 • 1-18
Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks
Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham and Travis G. O'Quinn
2024-03-21 Volume 8 • Issue 1 • 2024 • Article 17687 • 1-17
Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles
Erin S. Beyer, Kaylee J. Farmer, Ellie G. Kidwell, Samuel G. Davis, Keayla M. Harr, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Melvin C. Hunt and Travis G. O'Quinn
2024-03-14 Volume 8 • Issue 1 • 2024 • Article 16919 • 1-12
Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins
Grace E. Corrette, Haley J. Jeneske, Linnea A. Rimmer, Larissa Koulicoff, Sara Hene, Morgan D. Zumbaugh, Travis G. O'Quinn, Scott Eilert, Bret Flanders and Michael D. Chao
2024-03-11 Volume 8 • Issue 1 • 2024 • Article 17199 • 1-16
Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
Erin S. Beyer, Lindsey K. Decker, Ellie G. Kidwell, Ashton L. McGinn, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham and Travis G. O'Quinn
2024-03-11 Volume 8 • Issue 1 • 2024 • Article 16903 • 1-13
Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios
Travis G. O'Quinn, Lane A. Egger, Kaylee J. Farmer, Erin S. Beyer, Katie R. Lybarger, Jessie L. Vipham, Morgan D. Zumbaugh and Michael D. Chao
2024-01-24 Volume 8 • Issue 1 • 2024 • Article 16904 • 1-14
Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs
Erin S. Beyer, Lauren L. Prill, Emily A. Rice, Lindsey N. Drey, Brittany A. Olson, John M. Gonzalez, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2023-11-21 Volume 7 • Issue 1 • 2023 • Article 16895 • 1-9
Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef
Katie R. Lybarger, Erin S. Beyer, Kaylee J. Farmer, Lane A. Egger, Lindsey N. Drey, Melvin C. Hunt, Jessie L. Vipham, Morgan D. Zumbaugh, Michael D. Chao and Travis G. O'Quinn
2023-10-25 Volume 7 • Issue 1 • 2023 • Article 16757 • 1-19
Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life
Carolina Velasco Ayala, Larissa A. Koulicoff, Colin K. Y. Chun, Elizabeth A. E. Boyle, Travis G. O'Quinn, Mark P. Richards, Cassandra Jones and Michael D. Chao
2023-09-20 Volume 7 • Issue 1 • 2023 • Article 16242 • 1-11
Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef
Keayla M. Harr, Erin S. Beyer, Kaylee J. Farmer, Samuel G. Davis, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2022-12-19 Volume 6 • Issue 1 • 2022 • Article 15518 • 1-11
Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability
Kaylee J. Farmer, Erin S. Beyer, Samuel G. Davis, Keayla M. Harr, Katie R. Lybarger, Lane A. Egger, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2022-12-07 Volume 6 • Issue 1 • 2022 • Article 15488 • 1-13
Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments
Loni W. Lucherk, Travis G. O'Quinn, Jerrad F. Legako, Steven D. Shackelford, J. C. Brooks and Mark Miller
2022-10-06 Volume 6 • Issue 1 • 2022 • Article 12601 • 1–15
Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef
Keayla M. Harr, Erin S. Beyer, Kaylee J. Farmer, Samuel G. Davis, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2022-10-06 Volume 6 • Issue 1 • 2022 • Article 15482 • 1–17
An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
Peang A. Hammond, Colin K. Y. Chun, Wan Jun Wu, Amelia A. Welter, Travis G. O'Quinn, Geraldine Magnin-Bissel, Erika R. Geisbrecht and Michael D. Chao
2022-07-13 Volume 6 • Issue 1 • 2022 • Article 13902 • 1–17
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
Samuel G. Davis, Keayla M. Harr, Kaylee J. Farmer, Erin S. Beyer, Sydney B. Bigger, Michael D. Chao, Anthony J. Tarpoff, Daniel U. Thomson, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2021-12-06 Volume 5 • Issue 1 • 2021 • Article 38 • 1–15
Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades
Erin S. Beyer, Keayla M. Harr, Brittany A. Olson, Emily A. Rice, Cassandra K. Jones, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2021-08-03 Volume 5 • Issue 1 • 2021 • 31, 1–10
Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts
Wan Jun Wu, Amelia A. Welter, Emily A. Rice, Brittany A. Olson, Travis G. O'Quinn, Elizabeth A. E. Boyle, Geraldine Magnin-Bissel, Terry A. Houser and Michael D. Chao
2021-03-10 Volume 5 • Issue 1 • 2021 • 6, 1–18
Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks
Francisco Najar-Villarreal, Elizabeth A. E. Boyle, Terry Houser, Randall Phebus, Christopher I. Vahl, John Gonzalez, Travis O'Quinn, John Wolf and Daniel Vega
2020-02-28 Volume 4 • Issue 1 • 2020
Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?
Lauren L. Prill, Lindsey N. Drey, Emily A Rice, Brittany A. Olson, John M. Gonzalez, Jessie L. Vipham, Michael S. Chao, Phillip Bass, Michael Colle and Travis O'Quinn
2019-12-01 Volume 3 • Issue 1 • 2019 • 510–525
A Proposed Mechanism for Texture Property of Woody Breast in Broilers
A. Welter, W. J. Wu, T. O’Quinn, T. Houser, E. Boyle, M. Chao, D. Boyle, B. Bowker and H. Zhuang
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg
H. Price, A. B. Lerner, E. A. Rice, J. E. Lowell, B. N. Harsh, K. E. Barkley, L. T. Honegger, E. Richardson, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. DeRouchey, T. G. O’Quinn, M. W. Allerson, B. Fields, D. A. King, T. L. Wheeler, S. D. Shackelford, A. C. Dilger and D. D. Boler
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Comparison of Fatty Acid Content between New Zealand Grass-Fed and American Grain-Fed Beef Strip Loins Varying in Marbling Level
L. W. Lucherk, T. G. O’Quinn, J. F. Legako, J. C. Brooks and M. F. Miller
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
B. Olson, E. Rice, J. Gonzalez, J. Vipham, T. Houser, E. Boyle, M. Chao and T. O’Quinn
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Profiling the Impact of Visual Degree of Doneness on Palatability Ratings of Beef Strip Loin Steaks Served to Consumers of Differing Degree of Doneness Preferences
L. L. Prill, T. G. O’Quinn, M. D. Chao, J. L. Vipham, J. M. Gonzalez, E. A. Boyle, T. A. Houser, M. J. Colle and P. D. Bass
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Sensory and Visual Evaluation of Six Different Beef Shank Cuts from Asian Consumers
W. J. Wu, E. Rice, B. Olson, T. O’Quinn, T. Houser, E. Boyle and M. Chao
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
The Use of Bioelectrical Impedance to Assess Shelf-Life of Beef Longissimus Dorsi
F. Najar, E. Boyle, T. Houser, C. Vahl, J. Gonzalez, J. Wolf, J. Kastner, T. O’Quinn, M. Chao and K. Cox
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings
Emily A. Rice, Annie B. Lerner, Brittany A. Olson, Lauren L. Prill, Lindsey N. Drey, Hannah E. Price, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, John M. Gonzalez, Mike D. Tokach, Joel M. DeRouchey, Steve S. Dritz, Robert D. Goodband, Matt W. Allerson, Brandon Fields, Steven D. Shackelford, David A. King, Tommy L. Wheeler, Anna C. Dilger, Dustin D. Boler and Travis G. O’Quinn
2019-10-01 Volume 3 • Issue 1 • 2019
Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings
Emily A. Rice, Annie B. Lerner, Brittany A. Olson, Lauren L. Prill, Lindsey N. Drey, Hannah E. Price, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, John M. Gonzalez, Mike D. Tokach, Joel M. DeRouchey, Steve S. Dritz, Robert D. Goodband, Matt W. Allerson, Brandon Fields, Steven D. Shackelford, David A. King, Tommy L. Wheeler, Anna C. Dilger, Dustin D. Boler and Travis G. O’Quinn
2019-10-01 Volume 3 • Issue 1 • 2019
Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
Brittany A. Olson, Emily A. Rice, Lauren L. Prill, Lindsey N. Drey, John M. Gonzalez, Jessie L. Vipham, Michael D. Chao and Travis G. O’Quinn
2019-10-01 Volume 3 • Issue 1 • 2019
Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon
Allison Hobson, John M. Gonzalez, Travis O’Quinn, Elizabeth A. Boyle, J. Scott Smith, Faris A. Karim, Christopher I. Vahl, Robert Johnson and Terry A. Houser
2019-10-01 Volume 3 • Issue 1 • 2019
Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences
Lauren L. Prill, Lindsey N. Drey, Brittany A. Olson, Emily A. Rice, John M. Gonzalez, Jessie L. Vipham, Michael D. Chao, Phillip D. Bass, Michael J. Colle and Travis G. O’Quinn
2019-10-01 Volume 3 • Issue 1 • 2019
Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms
Hannah E. Price, Annie B. Lerner, Emily A. Rice, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, Mike D. Tokach, Steve S. Dritz, Robert D. Goodband, Joel M. DeRouchey, Travis G. O’Quinn, Matt W. Allerson, Brandon Fields, David A. King, Tommy L. Wheeler, Steven D. Shackelford, Anna C. Dilger and Dustin D. Boler
2019-09-01 Volume 3 • Issue 1 • 2019
The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development
Kelly R. Vierck, Kassandra V. McKillip, Travis G. O’Quinn and Jerrad F. Legako
2019-08-01 Volume 3 • Issue 1 • 2019
Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef
D. A. Cashman, H. R. Hall, A. J. Garmyn, T. G. O’Quinn, J. C. Brooks and M. F. Miller
2019-06-01 Volume 3 • Issue 1 • 2019
Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks
O. S. Ron, A. J. Garmyn, T. G. O’Quinn, J. C. Brooks and M. F. Miller
2019-03-01 Volume 3 • Issue 1 • 2019
Consumer Perception of Beef Palatability Altered by Brand Recognition
T. G. O’Quinn, H. Voegele, O. S. Ron, A. J. Garmyn, J. C. Brooks and M. F. Miller
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Consumer Sensory Evaluation of Grass-Fed, Angus, and Commodity Ground Beef
F. Najar, E. Boyle, T. O´Quinn, R. Danler, T. Houser, J. Gonzalez, S. Stroda, L. Drey, K. Vierck and G. McCoy
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Determination of Objective Analysis of Juiciness among Multiple Beef Muscles and Quality Grades
M. F. Miller, K. M. Nyquist, L. N. Drey, L. W. Lucherk, J. C. Brooks, T. G. O’Quinn and J. F. Legako
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Effect of Location and Postmortem Aging on Tenderness and Sarcomere Length of Beef Longissimus Lumborum and Semitendinosus Steaks
T. O’Quinn, T. Houser, A. Hobson, K. Phelps, A. Jager and J. Gonzalez
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Effects of Marbling Texture on Consumer Palatability Ratings of Beef Strip Loin Steaks
T. Houser, K. Vierck, J. Gonzalez, E. Boyle and T. O’Quinn
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Fresh Beef Steak Purchasing Motivation is affected by Demographics and Beef Preferences of Consumers
L. W. Lucherk, T. G. O’Quinn, J. F. Legako, J. C. Brooks and M. F. Miller
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Relationship of Myofibrillar Fragmentation Index to Warner-Bratzler Shear Force and Palatability Tenderness of Longissimus Lumborum and Semitendinosus Steaks
L. L. Prill, T. G. O’Quinn, K. J. Phelps, J. M. Gonzalez, T. A. Houser and E. A. E. Boyle
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience
L. N. Drey, J. F. Legako, J. C. Brooks, M. F. Miller and T. G. O’quinn
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
The Impact of Marbling Texture on Trained Sensory Panel Ratings of Beef Strip Loin Steaks
A. L. Williamson, K. Vierck, J. Gonzalez, T. Houser, E. Boyle and T. O’Quinn
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
The Microbial Quality of Pork Carcass during Storage
T. Houser, J. Gonzalez, F. Najar, E. Boyle, R. Phebus, C. Vahl, J. Wolf, T. O´Quinn, J. Acuff and D. Vega
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Trained Sensory Panel Evaluation of 9 Beef Cuts from 3 USDA Quality Grades
O. Khatri, L. Drey, K. Nyquist, J. Legako, J. Gonzalez, E. Boyle, T. Houser and T. O’Quinn
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Volatile Compounds from Enhanced and Non-Enhanced Beef Strip Steaks of 3 USDA Quality Grades Cooked to Multiple Degrees-of-Doneness
S. Mallick, T. G. O’Quinn, J. C. Brooks, M. F. Miller and J. F. Legako
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Determination of The Repeatability and Accuracy of the Pressed Juice Percentage (PJP) Method at Sorting Beef Strip Loin Steaks into Categories of Known Juiciness
K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh and T. G. O’Quinn
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Effect of Intramuscular Fiber Type Variation on Beef Semitendinosus Steak Metmyoglobin Accumulation during Retail Display
T. Blackmon, K. Phelps, T. O’Quinn, T. Houser, J. Noel and J. Gonzalez
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Effects of Enhancement and Degree of Doneness on Trained Sensory Panel Ratings of Beef Strip Loin Steak Palatability
K. R. Vierck, K. V. McKillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. E. Boyle and T. G. O’Quinn
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Fresh Pork Belly Characteristics and Bacon Quality Based on 3 Iodine Value Categories
A. Hobson, B. Goehring, A. Tapian, J. Unruh, B. Gerlach, G. McCoy, M. Matney, D. Mohrhauser, J. Gonzalez, T. O’Quinn and T. Houser
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Influence of Iodine Value and Packaging Type on Quality Characteristics of Food Service Packaged Bacon Slices
M. Matney, A. Tapian, B. Goehring, J. Unruh, B. Gerlach, G. McCoy, D. Mohrhauser, T. O’Quinn, J. Gonzalez, T. Houser and R. Johnson
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Quality Attributes during 160 Days Refrigerated Shelf Life of a Smoked, Fully Cooked Sausage Formulated With a Nitrite Containing Pork Preblend
A. Collins, E. Boyle, T. O’Quinn, T. Houser and C. Vahl
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks
M. E. Bueso, Andrea Garmyn, Travis O'Quinn, J. C. Brooks, Mindy M. Brashears and M. F. Miller
2018-08-16 Volume 2 • Issue 1 • 2018 • 233–241
Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin
M. R. Phelps, Andrea Garmyn, J. C. Brooks, Gretchen Mafi, Susan Duckett, Jerrad Legako, Travis O'Quinn and Mark Miller
2018-08-16 Volume 2 • Issue 1 • 2018 • 221-232
Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating
A. R. Gomez, Andrea Garmyn, Travis O'Quinn, M. E. Bueso, J. C. Brooks, Mindy M. Brashears and M. F. Miller
2018-08-16 Volume 2 • Issue 1 • 2018 • 242–253
Marbling Texture’s Effects on Beef Palatability
Kelly R. Vierck, John M. Gonzalez, Terry A. Houser, Elizabeth A. E. Boyle and Travis G. O’Quinn
2018-05-01 Volume 2 • Issue 1 • 2018
Palatability and Biochemical Factors of Beef from Mature Cattle Finished on a Concentrate Diet Prior to Harvest
Devin A. Gredell, Travis G. O’Quinn, Jerrad F. Legako, J. Chance Brooks and Markus F. Miller
2018-05-01 Volume 2 • Issue 1 • 2018
Consumer Sensory Evaluation of Beef Strip Loin Steaks from 5 Quality Treatments Cooked To 6 Degrees of Doneness
B. Olson, L. Drey, L. Prill, J. Gonzalez, T. Houser, E. Boyle, J. Vipham and T. O’Quinn
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Effect of Degree of Doneness, Quality Grade, and Time on Objective Color Readings from Longissimus Lumborum Steaks Cooked to 6 Degrees of Doneness
L. L. Prill, T. G. O’Quinn, E. A. Boyle, T. A. Houser, J. L. Vipham, E. A. Rice, B. A. Olson, L. N. Drey and J. M. Gonzalez
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Evaluation of the Insurance Theory Using Objective Measurements of Tenderness, Juiciness, and Proximate Composition of Beef Strip Steaks
L. N. Drey, L. L. Prill, B. A. Olson, E. A. Rice, J. M. Gonzalez, J. L. Vipham, T. A. Houser, E. A. Boyle and T. G. O’Quinn
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Evaluation of the Quality Characteristics of Premium Pork Loins
E. Rice, L. L. Prill, L. N. Drey, B. A. Olson, J. M. Gonzalez, T. A. Houser, E. A. E. Boyle and T. G. O’Quinn
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Natural Hardwood Smoked Sugar Improves Oxidative and Flavor Stability of Naturally Cured, Aerobically Packaged, Food Service Bacon
A. Hobson, R. Johnson, T. O’Quinn, E. Boyle, J. Gonzalez, C. Vahl and T. Houser
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
New Zealand and U.S. Consumer Assessment of Various Slow Cooked Muscles from New Zealand Beef
C. Bendele, A. J. Garmyn, T. G. O’Quinn, J. Legako, J. C. Brooks, R. J. Polkinghorne, K. Spivey and M. F. Miller
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Pork Carcass Extended Hanging Time Effect on the Microbiological Characteristics of Vacuum Packaged Blade Steaks
F. Najar, E. Boyle, T. Houser, R. Phebus, C. Vahl, J. Wolf, J. Gonzalez, T. O´Quinn and D. Vega
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
The Effect of Grilling or Roasting Cook Methods on Consumer Assessments of Eating Quality in the United States and New Zealand
E. S. Beyer, A. J. Garmyn, M. F. Miller, T. G. O’Quinn, J. C. Brooks, R. J. Polkinghorne and K. S. Spivey
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Trained Sensory Panel Evaluation of 5 Beef Strip Loin Quality Treatments Cooked to S6x Degrees of Doneness
L. N. Drey, L. L. Prill, B. A. Olson, E. A. Rice, J. M. Gonzalez, J. L. Vipham, T. A. Houser, E. A. Boyle and T. G. O’Quinn
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics
Kelly R. Vierck, Travis G. O’Quinn, Jere A. Noel, Terry A. Houser, Elizabeth A. E. Boyle and John M. Gonzalez
2018-03-01 Volume 2 • Issue 1 • 2018
Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories
Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle and Travis G. O’Quinn
2017-10-01 Volume 1 • Issue 1 • 2017
Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness
Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle and Travis G. O’Quinn
2017-10-01 Volume 1 • Issue 1 • 2017