Search Results - Gwartney, B.L.

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  1. 1
    Muscle profiling: Characterizing the muscles of the beef chuck and round

    Muscle profiling: Characterizing the muscles of the beef chuck and round by Seggern, D.D. Von, Calkins, C.R., Johnson, D.D., Brickler, J.E., Gwartney, B.L.

    Published in Meat science
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  2. 2
    The effects of quality grade, aging, and location within muscle on Warner–Bratzler shear force in beef muscles of locomotion

    The effects of quality grade, aging, and location within muscle on Warner–Bratzler shear force in beef muscles of locomotion by Bratcher, C.L., Johnson, D.D., Littell, R.C., Gwartney, B.L.

    Published in Meat science
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  3. 3
    National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments

    National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments by Mason, C.L., Nicholson, K.L., Brooks, J.C., Delmore, R.J., Henning, W.R., Johnson, D.D., Lorenzen, C.L., Maddock, R.J., Miller, R.K., Morgan, J.B., Wasser, B.E., Gwartney, B.L., Harris, K.B., Griffin, D.B., Hale, D.S., Savell, J.W.

    Published in Meat science
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  4. 4
    National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

    National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments by Voges, K.L., Mason, C.L., Brooks, J.C., Delmore, R.J., Griffin, D.B., Hale, D.S., Henning, W.R., Johnson, D.D., Lorenzen, C.L., Maddock, R.J., Miller, R.K., Morgan, J.B., Baird, B.E., Gwartney, B.L., Savell, J.W.

    Published in Meat science
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  5. 5
    Chemical properties of cow and beef muscles: Benchmarking the differences and similarities

    Chemical properties of cow and beef muscles: Benchmarking the differences and similarities by Patten, L.E, Hodgen, J.M, Stelzleni, A.M, Calkins, C.R, Johnson, D.D, Gwartney, B.L

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  6. 6
    Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes

    Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes by Stelzleni, A.M, Patten, L.E, Johnson, D.D, Calkins, C.R, Gwartney, B.L

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  7. 7
    Enhancing palatability traits in beef chuck muscles

    Enhancing palatability traits in beef chuck muscles by Molina, M.E., Johnson, D.D., West, R.L., Gwartney, B.L.

    Published in Meat science
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  8. 8
    Use of expected progeny differences for marbling in beef. I. Production traits

    Use of expected progeny differences for marbling in beef. I. Production traits by Vieselmeyer, B. A, Rasby, R. J, Gwartney, B. L, Calkins, C. R, Stock, R. A, Gosey, J. A

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  9. 9
    Use of expected progeny differences for marbling in beef. II. Carcass and palatability traits

    Use of expected progeny differences for marbling in beef. II. Carcass and palatability traits by Gwartney, B.L. (University of Nebraska, Lincoln.), Calkins, C.R, Rasby, R.J, Stock, R.A, Vieselmeyer, B.A, Gosey, J.A

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  10. 10
    Influence of sample orientation on prediction of fresh ham lean content by electromagnetic scanning

    Influence of sample orientation on prediction of fresh ham lean content by electromagnetic scanning by Meseck, N.L, Gwartney, B.L, Calkins, C.R, Miller, P.S

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