Your search returned 38 results.

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	1.	Measuring muscle color on beef carcasses using the Lab* color space. [electronic resource] by Wulf, D M Wise, J W Producer: 19991005 In: Journal of animal science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. [electronic resource] by Wulf, D M Page, J K Producer: 20001219 In: Journal of animal science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Composition of the beef wholesale rib. [electronic resource] by Wulf, D M Romans, J R Costello, W J Producer: 19940428 In: Journal of animal science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Technical note: the effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods. [electronic resource] by Shanks, B C Wulf, D M Maddock, R J Producer: 20021112 In: Journal of animal science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Evaluating consumer acceptability of various muscles from the beef chuck and rib. [electronic resource] by Kukowski, A C Maddock, R J Wulf, D M Producer: 20040816 In: Journal of animal science vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effects of fasting and transportation on pork quality development and extent of postmortem metabolism. [electronic resource] by Leheska, J M Wulf, D M Maddock, R J Producer: 20030501 In: Journal of animal science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Current merchandising practices and characteristics of beef wholesale rib usage in three U.S. cities. [electronic resource] by Wulf, D M Romans, J R Costello, W J Producer: 19940428 In: Journal of animal science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Determining the optimum beef longissimus muscle size for retail consumers. [electronic resource] by Sweeter, K K Wulf, D M Maddock, R J Producer: 20061019 In: Journal of animal science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Intramuscular tenderness variation within four muscles of the beef chuck. [electronic resource] by Searls, G A Maddock, R J Wulf, D M Producer: 20061218 In: Journal of animal science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Mapping intramuscular tenderness variation in four major muscles of the beef round. [electronic resource] by Reuter, B J Wulf, D M Maddock, R J Producer: 20030324 In: Journal of animal science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effects of potential antimicrobial ingredients used to control Listeriamonocytogenes on quality of natural casing frankfurters. [electronic resource] by Muench, L K Maddock, R J Wulf, D M Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	A survey of beef muscle color and pH. [electronic resource] by Page, J K Wulf, D M Schwotzer, T R Producer: 20010607 In: Journal of animal science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations. [electronic resource] by Shanks, B C Wulf, D M Reuter, B J Maddock, R J Producer: 20020613 In: Journal of animal science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers. [electronic resource] by Wulf, D M Morgan, J B Tatum, J D Smith, G C Producer: 19960912 In: Journal of animal science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights. I. Production, carcass, and organoleptic characteristics. [electronic resource] by Borton, R J Loerch, S C McClure, K E Wulf, D M Producer: 20071130 In: Journal of animal science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork. [electronic resource] by Widmer, M R McGinnis, L M Wulf, D M Stein, H H Producer: 20081027 In: Journal of animal science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Using objective measures of muscle color to predict beef longissimus tenderness. [electronic resource] by Wulf, D M O'Connor, S F Tatum, J D Smith, G C Producer: 19970527 In: Journal of animal science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. [electronic resource] by Wulf, D M Emnett, R S Leheska, J M Moeller, S J Producer: 20021112 In: Journal of animal science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Characteristics of lambs fed concentrates or grazed on ryegrass to traditional or heavy slaughter weights. II. Wholesale cuts and tissue accretion. [electronic resource] by Borton, R J Loerch, S C McClure, K E Wulf, D M Producer: 20070809 In: Journal of animal science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck. [electronic resource] by Reuter, B J Wulf, D M Shanks, B C Maddock, R J Producer: 20020613 In: Journal of animal science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 38 results.