CUTTING YIELDS AND PALATABILITY TRAITS OF HAND-CUT OR PRESSED-CLEAVED, AND FRESH, CRUST-FROZEN OR FROZEN-TEMPERED BEEF SUBPRIMALSSAVELL JW; SMITH GC; HUFFMAN DL et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 107-133; (5 P.); BIBL. 5 REF.Article

TENDERNESS IMPOVEMENT OF THE MAJOR MUSCLES OF THE BEEF CARCASS BY ELECTRICAL STIMULATIONMCKEITH FK; SAVELL JW; SMITH GC et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1774-1776; BIBL. 22 REF.Article

EFFECT OF ELECTRICAL STIMULATION ON QUALITY AND PALATABILITY OF LIGHT-WEIGHT BEEF CARCASSES.SAVELL JW; SMITH GC; CARPENTER ZL et al.1978; J. ANIMAL SCI; USA; DA. 1978; VOL. 46; NO 5; PP. 1221-1228; BIBL. 11 REF.Article

RETAIL APPEARANCE OF ELECTRICALLY STIMULATED BEEFHALL LC; SAVELL JW; SMITH GC et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 171-173; BIBL. 16 REF.Article

TRANSOCEANIC SHIPMENT OF CHILLED BEEF VARIETY MEATS = TRANSPORT MARITIME DE DIVERS TYPES DE VIANDES ET ABATS REFRIGERES DE BOEUFSMITH GC; BERRY BW; LENNON JH et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 8; PP. 728-730; BIBL. 16 REF.; 1 TABL.Article

PHYSICAL AND SENSORY CHARACTERISTICS OF VACUUM PACKAGED BEEF ROUND STEAKS AS INFLUENCED BY POSTMORTEM AGE AND STORAGE TEMPERATUREGRIFFIN DB; SAVELL JW; SMITH GC et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1746-1748; BIBL. 2 REF.Article

PACKAGING OF BEEF LOIN STEAKS IN 75% O₂ PLUS 25% CO₂. II: MICROBIOLOGICAL PROPERTIESHANNA MO; VANDERZANT C; SMITH GC et al.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 12; PP. 928-933; BIBL. 8 REF.Article

EINFLUSS DER ELEKTROSTIMULATION AUF DIE FLEISCHQUALITAET = INFLUENCE DE LA STIMULATION ELECTRIQUE SUR LA QUALITE DE LA VIANDEDUTSON TR; SMITH GC; SAVELL JW et al.1981; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1981; VOL. 61; NO 4; PP. 518-523; 4 P.; BIBL. 42 REF.Article

AN INCIDENT OF PREDOMINANCE OF LEUCONOSTOC SP. IN VACUUM-PACKAGED BEEF STRIP LOINS. SENSORY AND MICROBIAL PROFILE OF STEAKS STORED IN O₂-CO₂-N₂ ATMOSPHERESSAVELL JW; HANNA MO; VANDERZANT C et al.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 10; PP. 742-745; BIBL. 14 REF.Article

BACTERIAL GROWTH IN GROUND BEEF PREPARED FROM ELECTRICALLY STIMULATED AND NONSTIMULATED MUSCLESBUTLER JL; SMITH GC; SAVELL JW et al.1981; APPL. ENVIRON. MICROBIOL.; ISSN 0099-2240; USA; DA. 1981; VOL. 41; NO 4; PP. 915-918; BIBL. 8 REF.Article

EFFECT OF ADDITION OF GLUCOSE, CITRATE AND CITRATE-LACTIC ACID ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF STEAKS FROM NORMAL AND DARK, FIRM AND DRY BEEF CARCASSES DISPLAYED IN POLYVINYL CHLORIDE FILM AND IN VACUUM PACKAGES = EFFET DE L'ADDITION DE GLUCOSE, DE CITRATE, D'ACIDE LACTIQUE-CITRATE SUR LES CARACTERISTIQUES MICROBIOLOGIQUES ET SENSORIELLES DE STEAKS PROVENANT DE CARCASSES DE BOEUF A VIANDE NORMALE OU A VIANDE SOMBRE, FERME ET SECHE ET EMBALLES SOUS FILM DE CHLORURE DE POLYVINYLE ET SOUS VIDEVANDERZANT C; CHESSER LK; SAVELL JW et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 9; PP. 775-780; BIBL. 20 REF.; 4 TABL.Article

COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEFDOLEZAL HG; SMITH GC; SAVELL JW et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 397-401; BIBL. 26 REF.Article

EFFECTS OF PACKAGING METHODS ON THE MICROBIAL FLORA OF LIVERS AND KIDNEYS FROM BEEF OR PORKHANNA MO; SMITH GC; SAVELL JW et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 1; PP. 74-81; BIBL. 4 REF.Article

INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY-WEIGHT BEEF CARCASSESSAVELL JW; SMITH GC; CARPENTER ZL et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 40; NO 3; PP. 911-913; BIBL. 17 REF.Article

EFFECT OF TIME-ON-FEED ON THE PALATABILITY OF RIB STEAKS FROM STEERS AND HEIFERSDOLEZAL HG; SMITH GC; SAVELL JW et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 368-373; BIBL. 25 REF.Article

QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMBRILEY RR; SAVELL JW; SMITH GC et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 119-121; BIBL. 12 REF.Article

EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT.SAVELL JW; SMITH GC; DUTSON TR et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 702-706; BIBL. 27 REF.Article

VACUUM PACKAGING VERSUS MODIFIED ATMOSPHERE PACKAGING OF LAMB LOINS = L'EMBALLAGE SOUS VIDE COMPARE AU CONDITIONNEMENT SOUS ATMOSPHERE MODIFIEE POUR LA LONGE DE PORCSMITH GC; SEIDEMAN SC; SAVELL JW et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 1; PP. 47-57; 6 P.; BIBL. 20 REF.; 5 TABL.Article

PALATABILITY OF BEEF FROM STEER AND YOUNG BULL CARCASSES AS INFLUENCED BY ELECTRICAL STIMULATION, SUBCUTANEOUS FAT THICKNESS AND MARBLING. = INFLUENCE DE LA STIMULATION ELECTRIQUE, DE L'EPAISSEUR DES TISSUS ADIPEUX SOUS-CUTANES ET DU DEGRE DE PERSILLAGE SUR LA PALATABILITE DE LA VIANDE DE CARCASSES DE TAUREAU ET DE JEUNES BOUVILLONSRILEY RR; SAVELL JW; MURPHEY CE et al.1983; JOURNAL OF ANIMAL SCIENCE.; ISSN 0021-8812; USA; DA. 1983; VOL. 56; NO 3; PP. 592-597; BIBL. 11 REF.; 5 TABL.Article

RELATIONSHIP OF USDA MATURITY GROUPS TO PALATABILITY OF COOKED BEEFSMITH GC; CROSS HR; CARPENTER ZL et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1100-1118; 9 P.; BIBL. 20 REF.Article

EFFECT OF GROWTH OF INDIVIDUAL MEAT BACTERIA ON PH, COLOR AND ODOR OF ASEPTICALLY PREPARED VACUUM-PACKAGED ROUND STEAKSHANNA MO; SAVELL JW; SMITH GC et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 3; PP. 216-225; 6 P.; BIBL. 23 REF.Article

EFFECTS OF ELECTRICAL STIMULATION, SUBCUTANEOUS FAT THICKNESS AND MASCULINITY TRAITS ON PALATABILITY OF BEEF FROM YOUNG BULL CARCASSES. = EFFETS DE LA STIMULATION ELECTRIQUE, DE L'EPAISSEUR DES TISSUS ADIPEUX SOUS-CUTANES ET DES CARACTERISTIQUES DE SEXE SUR LA PALATABILITE DE LA VIANDE DE JEUNES BOUVILLONSRILEY RR; SAVELL JW; MURPHEY CE et al.1983; JOURNAL OF ANIMAL SCIENCE.; ISSN 0021-8812; USA; DA. 1983; VOL. 56; NO 3; PP. 584-591; BIBL. 31 REF.; 6 TABL.Article

EFFECT OF GROWTH OF INDIVIDUAL MEAT BACTERIA ON PH, COLOR AND ODOR OF ASEPTICALLY PREPARED VACUUM-PACKAGED ROUND STEAKS = EFFET DE LA CROISSANCE DE BACTERIES INOCULEES INDIVIDUELLEMENT A LA VIANDE SUR LE PH, LA COULEUR ET L'ODEUR DE TOURNEDOS PREPARES ASEPTIQUEMENT ET EMBALLES SOUS VIDEHANNA MO; SAVELL JW; SMITH GC et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 3; PP. 216-225; 7 P.; BIBL. 23 REF.; 3 TABL.Article

EVALUATION OF RETAIL AND PALATABILITY CHARACTERISTICS OF ELECTRICALLY STIMULATED U.S. CHOICE BEEF AFTER COMMERCIALTRANSPORT-DISTRIBUTIONRILEY RR; SAVELL JW; STIFFLER DM et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 8; PP. 733-737; BIBL. 21 REF.Article

ELECTRICAL STIMULATION OF INTACT OR SPLIT STEER OR COW CARCASSESMCKEITH FK; SMITH CG; DUTSON TR et al.1980; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1980; VOL. 43; NO 10; PP. 795-798; BIBL. 21 REF.Article