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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.
Guelker MR, Haneklaus AN, Brooks JC, Carr CC, Delmore RJ Jr, Griffin DB, Hale DS, Harris KB, Mafi GG, Johnson DD, Lorenzen CL, Maddock RJ, Martin JN, Miller RK, Raines CR, VanOverbeke DL, Vedral LL, Wasser BE, Savell JW. Guelker MR, et al. Among authors: savell jw. J Anim Sci. 2013 Feb;91(2):1005-14. doi: 10.2527/jas.2012-5785. Epub 2012 Dec 10. J Anim Sci. 2013. PMID: 23230117
Development and preparation of lean meat products.
Papadopoulos LS, Nowak SC, Miller RK, Cross HR, Savell JW, Brauchi DJ, Scott LW. Papadopoulos LS, et al. Among authors: savell jw. J Am Diet Assoc. 1992 Nov;92(11):1358-64. J Am Diet Assoc. 1992. PMID: 1430721
Live and carcass values from different cattle types.
Mies WL, Harris JJ, Knapp RH, Edwards JW, Terry CA, Savell JW, Cross HR. Mies WL, et al. Among authors: savell jw. J Anim Sci. 1992 May;70(5):1314-25. doi: 10.2527/1992.7051314x. J Anim Sci. 1992. PMID: 1526899
Lean color characteristics of bullock and steer beef.
Shackelford SD, Purser DE, Smith GC, Griffin CL, Stiffler DM, Savell JW. Shackelford SD, et al. Among authors: savell jw. J Anim Sci. 1992 Feb;70(2):465-9. doi: 10.2527/1992.702465x. J Anim Sci. 1992. PMID: 1548209
219 results