Beef CARDS
Excel Smart Choice Beef Cards
IBP Beef CARDS
The effects of calcium chloride on beef palatability
Using elastography to measure beef tenderness and composition
Consumer evaluation of beef of known tenderness levels
Effect of cooking method and internal temperature on tenderness and cooking traits of beef
Comparison of methods for contamination removal from beef carcass surfaces
Beef Cattle Breeding and Management
Genetic control of beef carcass merit traits
Nutritional modulation of reproduction in cattle
Composition and marbling development of cattle clones
Role of bovine luteinizing hormone in regulation of anestrus
Signaling in the control of reproductive processes
Determining the effect of zinc on performance, carcass characteristics, and lipid metabolism in feedlot steers
Rosenthal Meat Science and Technology Center Programs
Rosenthal Meat Science and Technology Center