Belk, A. D., A. N. Arnold, J. E. Sawyer, D. B. Griffin, T. M. Taylor, J. W. Savell, and K. B. Gehring. 2018. Comparison of Salmonella prevalence rates in bovine lymph nodes across feeding stages. J. Food Prot. 81:549-553. doi:10.4315/0362-028X.JFP-17-254 [PubMed] [Journal of Food Protection link]

Eastwood, L. C., A. N. Arnold, R. K. Miller, K. B. Gehring, and J. W. Savell. 2018. Impact of multiple antimicrobial interventions on ground beef quality. Meat Muscle Biol. 2:46-56. doi:10.22175/mmb2017.07.0039 [Meat and Muscle Biology link]

Harris, M. K., L. C. Eastwood, C. A. Boykin, A. N. Arnold, K. B. Gehring, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, K. E. Belk, D. R. Woerner, J. D. Hasty, R. J. Delmore, Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, and A. M. Stelzleni. 2018. National Beef Quality Audit – 2016:  assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry. Transl. Anim. Sci. 2:37-49. doi:10.1093/tas/txx002 [Translational Animal Science link]

Harris, M. K., L. C. Eastwood, C. A. Boykin, A. N. Arnold, K. B. Gehring, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, K. E. Belk, D. R. Woerner, J. D. Hasty, R. J. Delmore, Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, and A. M. Stelzleni. 2017. National Beef Quality Audit – 2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products. Transl. Anim. Sci. 1:570–584. doi:10.2527/tas2017.0063 [Translational Animal Science link]

Roseland, J. M., Q. V. Nguyen, L. W. Douglass, K. Y. Patterson, J. C. Howe, J. R. Williams, L. D. Thompson, J. C. Brooks, D. R. Woerner, T. E. Engle, J. W. Savell, K. B. Gehring, A. M. Cifelli, and S. H. McNeill. 2018. Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study. J. Food Compos. Anal. 66:55-64. doi:10.1016/j.jfca.2017.12.003 [Journal of Food Composition and Analysis link]

McNeill, S. H., A. M. Cifelli, J. M. Roseland, K. E. Belk, D. R. Woerner, K. B. Gehring, J. W. Savell, J. C. Brooks, and L. D. Thompson. 2017. A Research Communication Brief: Gluten analysis in beef samples collected using a rigorous, nationally representative sampling protocol confirms that grain-finished beef is naturally gluten-free. Nutrients 9:936. doi:10.3390/nu9090936 [PubMed] [Nutrients link]

Martinez, H. A., A. N. Arnold, J. C. Brooks, C. C. Carr, K. B. Gehring, D. B. Griffin, D. S. Hale, G. G. Mafi, D. D. Johnson, C. L. Lorenzen, R. J. Maddock, R. K. Miller, D. L. VanOverbeke, B. E. Wasser, and J. W. Savell. 2017. National Beef Tenderness Survey–2015: Palatability and shear force assessments of retail and foodservice beef. Meat Muscle Biol. 1:138-148. doi:10.22175/mmb2017.05.0028 [Meat and Muscle Biology link]

Hasty, J. D., M. M. Pfeiffer, L. C. Eastwood, D. A. Gredell, C. L. Gifford, J. R. Levey, C. M. Cashman, D. R. Woerner, J. N. Martin, R. J. Delmore, W. B. Griffin, D. L. VanOverbeke, G. G. Mafi, C. A. Boykin, D. S. Hale, C. R. Kerth, D. B. Griffin, A. N. Arnold, J. W. Savell, D. L. Pendell, and K. E. Belk. 2017. National Beef Quality Audit 2016: Phase I, face-to-face interviews. Transl. Anim. Sci. 1:320-332. doi:10.2527/tas2017.0039 [Translational Animal Science link]

Boykin, C. A., L. C. Eastwood, M. K. Harris, D. S. Hale, C. R. Kerth, D. B. Griffin, A. N. Arnold, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore, Jr., J. N. Martin, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. E. Lawrence, T. J. McEvers, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, A. M. Stelzleni, J. Gottlieb, and J. W. Savell. 2017. National Beef Quality Audit-2016: Survey of carcass characteristics through instrument grading assessments. J. Anim. Sci. 95:3003-3011. doi:10.2527/jas2017.1544 [PubMed] [Journal of Animal Science link]

Boykin, C. A., L. C. Eastwood, M. K. Harris, D. S. Hale, C. R. Kerth, D. B. Griffin, A. N. Arnold, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore, Jr., J. N. Martin, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. E. Lawrence, T. J. McEvers, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, A. M. Stelzleni, J. Gottlieb, and J. W. Savell. 2017. National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim. Sci. 95:2993-3002. doi:10.2527/jas2017.1543 [PubMed] [Journal of Animal Science link]

Eastwood, L. C., C. A. Boykin, M. K. Harris, A. N. Arnold, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, K. E. Belk, D. R. Woerner, J. D. Hasty, R. J. Delmore, Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, and A. M. Stelzleni. 2017. National Beef Quality Audit-2016: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products. Transl. Anim. Sci. 1:229-238. doi:10.2527/tas2017.0029 [Translational Animal Science link]

Harris, M. K., R. R. Riley, A. N. Arnold, R. K. Miller, D. B. Griffin, K. B. Gehring, and J. W. Savell. 2017. Assessment of postmortem aging effects on Texas-style barbecue briskets. Meat Muscle Biol. 1:46-52. doi:10.22175/mmb2017.01.0003 [Meat and Muscle Biology link]

Villarreal-Silva, M., D. P. Genho, I. Ilhak, L. M. Lucia, J. S. Dickson, K. B. Gehring, J. W. Savell, and A. Castillo. 2016. Tracing surrogates for enteric pathogens inoculated on hide through the beef harvesting process. J. Food Prot. 79: 1860-1867. doi:10.4315/0362-028X.JFP-15-481 [PubMed] [Journal of Food Protection]

Xie, Y., J. W. Savell, A. N. Arnold, K. B. Gehring, J. J. Gill, and T. M. Taylor. 2016. Prevalence and characterization of Salmonella enterica and Salmonella bacteriophages recovered from beef cattle feedlots in south Texas. J. Food Prot. 79: 1332-1340. doi:10.4315/0362-028X.JFP-15-526 [PubMed] [Journal of Food Protection]

Grayson, A. L., S. D. Shackelford, D. A. King, R. O. McKeith, R. K. Miller, and T. L. Wheeler. 2016. The effects of degree of dark cutting on tenderness and sensory attributes of beef. J. Anim. Sci. 94: 2583-2591. [PubMed] [Journal of Animal Science link]

Wu, G., H. R. Cross, K. B. Gehring, J. W. Savell, A. N. Arnold, and S. H. McNeill. 2016. Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts. J. Anim. Sci. 94: 2603-2613. [PubMed] [Journal of Animal Science link]

Eastwood, L. C., A. N. Arnold, R. K. Miller, K. B. Gehring, and J. W. Savell. 2016. Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals. Meat Sci. 116: 230-235. [PubMed] [Meat Science link]

McKeith, R. O., D. A. King, A. L. Grayson, S. D. Shackelford, K. B. Gehring, J. W. Savell, and T. L. Wheeler. 2016. Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef. Meat Sci. 116: 165-173. [PubMed] [Meat Science link]

Kerth, C. R., and R. K. Miller. 2015. Beef flavor: a review from chemistry to consumer. J. Sci. Food. Agric. 95: 2783-2798. [PubMed] [Journal of the Science of Food and Agriculture link]

Igo, M. W., A. N. Arnold, R. K. Miller, K. B. Gehring, L. N. Mehall, C. L. Lorenzen, R. J. Delmore, Jr., D. R. Woerner, B. E. Wasser, and J. W. Savell. 2015. Tenderness assessments of top loin steaks from retail markets in four U.S. cities. J. Anim. Sci. 93: 4610-4616. [PubMed] [Journal of Animal Science link]

Acheson, R. J., D. R. Woerner, J. N. Martin, K. E. Belk, T. E. Engle, T. R. Brown, J. C. Brooks, A. M. Luna, L. D. Thompson, H. L. Grimes, A. N. Arnold, J. W. Savell, K. B. Gehring, L. W. Douglass, J. C. Howe, K. Y. Patterson, J. M. Roseland, J. R. Williams, A. Cifelli, J. M. Leheska, and S. H. McNeill. 2015. Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round. Meat Sci. 110: 236-244. [PubMed] [Meat Science link]

Roseland, J. M., Q. V. Nguyen, J. R. Williams, L. W. Douglass, K. Y. Patterson, J. C. Howe, J. C. Brooks, L. D. Thompson, D. R. Woerner, T. E. Engle, J. W. Savell, K. B. Gehring, A. M. Cifelli, and S. H. McNeill. 2015. Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts. J. Food Compos. Anal. 43: 131-139. [PubMed] [Journal of Food Composition and Analysis]

Ulbrich, C. J., L. M. Lucia, A. N. Arnold, T. M. Taylor, J. W. Savell, and K. B. Gehring. 2015. Reduction of surrogates for Escherichia coli O157:H7 and Salmonella during the production of nonintact beef products by chemical antimicrobial interventions. J. Food Prot. 78: 881-887. [PubMed] [Journal of Food Protection link]

Blackmon, T., R. K. Miller, C. Kerth, and S. B. Smith. 2015. Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. Meat Sci. 103: 46-53. [PubMed] [Meat Science link]

West, S. E., K. B. Harris, A. N. Haneklaus, J. W. Savell, L. D. Thompson, J. C. Brooks, J. K. Pool, A. M. Luna, T. E. Engle, J. S. Schutz, D. R. Woerner, S. L. Arcibeque, K. E. Belk, L. Douglass, J. M. Leheska, S. McNeill, J. C. Howe, J. M. Holden, M. Duvall, and K. Patterson. 2014. Nutrient Database Improvement Project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck. Meat Sci. 97: 558-567. [PubMed] [Meat Science link]

Smith, A. M., K. B. Harris, D. B. Griffin, R. K. Miller, C. R. Kerth, and J. W. Savell. 2014. Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively. Meat Sci. 97: 21-26. [PubMed]

Nicholson, J. D. W., K. L. Nicholson, L. L. Frenzel, R. J. Maddock, R. J. Delmore, T. E. Lawrence, W. R. Henning, T. D. Pringle, D. D. Johnson, J. C. Paschal, R. J. Gill, J. J. Cleere, B. B. Carpenter, R. V. Machen, J. P. Banta, D. S. Hale, D. B. Griffin, and J. W. Savell. 2013. Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls. J. Anim. Sci. 91: 5026-5036. [PubMed]

Martin, J. N., J. C. Brooks, L. D. Thompson, J. W. Savell, K. B. Harris, L. L. May, A. N. Haneklaus, J. L. Schutz, K. E. Belk, T. Engle, D. R. Woerner, J. F. Legako, A. M. Luna, L. W. Douglass, S. E. Douglass, J. Howe, M. Duvall, K. Y. Patterson, and J. L. Leheska. 2013. Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate. Meat Sci. 95: 486-494. [PubMed]

Igo, J. L., D. L. VanOverbeke, D. R. Woerner, J. D. Tatum, D. L. Pendell, L. L. Vedral, G. G. Mafi, M. C. Moore, R. O. McKeith, G. D. Gray, D. B. Griffin, D. S. Hale, J. W. Savell, and K. E. Belk. 2013. Phase I of The National Beef Quality Audit – 2011: Quantifying willingness-to-pay, best worst scaling, and current status of quality characteristics in different beef industry marketing sectors. J. Anim. Sci. 91: 1907-1919. [PubMed]

Guelker, M. R., A. N. Haneklaus, J. C. Brooks, C. C. Carr, R. J. Delmore, Jr., D. B. Griffin, D. S. Hale, K. B. Harris, G. G. Mafi, D. D. Johnson, C. L. Lorenzen, R. J. Maddock, J. N. Martin, R. K. Miller, C. R. Raines, D. L. VanOverbeke, L. L. Vedral, B. E. Wasser, and J. W. Savell. 2013. National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments. J. Anim. Sci. 91: 1005-1014. [PubMed]

Muras, T. M., K. B. Harris, L. M. Lucia, M. D. Hardin, and J. W. Savell. 2012. Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts. J. Food Prot. 75: 255-260. [PubMed]

Moore, M. C., G. D. Gray, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, C. R. Raines, K. E. Belk, D. R. Woerner, J. D. Tatum, J. L. Igo, D. L. VanOverbeke, G. G. Mafi, T. E. Lawrence, R. J. Delmore, Jr., L. M. Christensen, S. D. Shackelford, D. A. King, T. L. Wheeler, L. R. Meadows, and M. E. O’Connor. 2012. National Beef Quality Audit–2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers. J. Anim. Sci. 90: 5143-5151. [PubMed]

McKeith, R. O., G. D. Gray, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, C. R. Raines, K. E. Belk, D. R. Woerner, J. D. Tatum, J. L. Igo, D. L. VanOverbeke, G. G. Mafi, T. E. Lawrence, R. J. Delmore, Jr., L. M. Christensen, S. D. Shackelford, D. A. King, T. L. Wheeler, L. R. Meadows, and M. E. O’Connor. 2012. National Beef Quality Audit – 2011: Harvest-floor assessments of targeted characteristics that impact quality and value of cattle, carcasses, and by-products. J. Anim. Sci. 90: 5135-5142. [PubMed]

Laster, B. A., K. B. Harris, L. M. Lucia, A. Castillo, and J. W. Savell. 2012. Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals. Meat Sci. 90: 420-425. [PubMed]

Haneklaus, A. N., K. B. Harris, D. B. Griffin, T. S. Edrington, L. M. Lucia, and J. W. Savell. 2012. Salmonella prevalence in bovine lymph nodes differs among feedyards. J. Food Prot. 75: 1131-1133. [PubMed]

Gray, G. D., M. C. Moore, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, C. R. Raines, T. E. Lawrence, K. E. Belk, D. R. Woerner, J. D. Tatum, D. L. VanOverbeke, G. G. Mafi, R. J. Delmore, Jr., S. D. Shackelford, D. A. King, T. L. Wheeler, L. R. Meadows, and M. E. O’Connor. 2012. National Beef Quality Audit – 2011: Survey of instrument grading assessments of beef carcass characteristics. J. Anim. Sci. 90: 5152-5158. [PubMed]

West, S. E., K. L. Nicholson, J. D. W. Nicholson, D. B. Griffin, T. E. Lawrence, B. E. Wasser, and J. W. Savell. 2011. Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United States. Meat Sci. 88: 610-618. [PubMed]

Smith, A. M., K. B. Harris, A. N. Haneklaus, and J. W. Savell. 2011. Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness. Meat Sci. 89: 228-232. [PubMed]

Powell, L., K. L. Nicholson, D. Huerta-Montauti, R. K. Miller, and J. W. Savell. 2011. Constraints on establishing threshold levels for Warner-Bratzler shear-force values based on consumer sensory ratings for seven beef muscles. Anim. Prod. Sci. 51: 959-966. [Animal Production Science]

Lemmons, J. L., L. M. Lucia, M. D. Hardin, J. W. Savell, and K. B. Harris. 2011. Evaluation of Escherichia coli O157:H7 translocation and decontamination for beef vacuum-packaged subprimals destined for non-intact use. J. Food Prot. 74: 1048-1053. [PubMed]

Haneklaus, A. N., J. M. Hodgen, R. J. Delmore, T. E. Lawrence, D. A. Yates, D. M. Allen, D. B. Griffin, and J. W. Savell. 2011. Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers. J. Anim. Sci. 89: 2867-2877. [PubMed]

Haneklaus, A. N., K. B. Harris, M. Márquez-González, L. M. Lucia, A. Castillo, M. D. Hardin, W. N. Osburn, and J. W. Savell. 2011. Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards. J. Food Prot. 74: 101-105. [PubMed]

Haneklaus, A. N., K. B. Harris, M. P. Cuervo, O. I. Ilhak, L. M. Lucia, A. Castillo, M. D. Hardin, W. N. Osburn, and J. W. Savell. 2011. Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products. J. Food Prot. 74: 1741-1745. [PubMed]

Adhikari, K., E. Chambers, IV, R. Miller, L. Váquez-Araúo, N. Bhumiratana, and C. Philip. 2011. Development of a lexicon for beef flavor in intact muscle. J. Sens. Stud. 26: 413-420. [Journal of Sensory Studies]

Kim, Y. H., J. T. Keeton, M. C. Hunt, and J. W. Savell. 2010. Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere. Food Chem. 119: 918-922. [Food Chemistry]

Bagley, J. L., K. L. Nicholson, K. D. Pfeiffer, and J. W. Savell. 2010. In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis. Meat Sci. 85: 104-109. [PubMed]