Author: "Carr T" / Topic: meat science - Searchworks@Jio Institute Digital Library Search Results

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Your search keyword '"Carr T"' showing total 8 results

Start Over Author "Carr T" Topic meat science

8 results on '"Carr T"'

1. Palatability and storage characteristics of precooked pork roasts

Author: Jones, S. L., Carr, T. R., and McKeith, F. K.
Subjects: *MEAT science
Published: 1987
Full Text: View/download PDF

2. Effects of internal temperature and thickness on palatability of pork loin chops

Author: McKeith, F. K., Carr, T. R., and Simmons, S. L.
Subjects: *MEAT science
Published: 1985

3. RElationship between marbling group and major muscle contribution tobeef carcass mass

Author: Carr, T. R., Brackebusch, S. A., Dutton, D. M., Mckeith, F. K., and McLaren, D. G.
Subjects: MEAT science
Published: 1991

4. Relationship between longissimus composition and the composition of other major muscles of the beef carcass

Author: McKeith, F. K., McLaren, D. G. McLaren, Brackebusch, S. A., and Carr, T. R.
Subjects: MEAT science
Published: 1991

5. The Illinois spring barrow show: carcass trends from 1968 to 1989 and use of carcass characteristics to predict dressing percentage

Author: Novakofski, J., McKeith, F. K., Carr, T. R., and McLaren, D. G.
Subjects: SWINE, MEAT science
Published: 1990

6. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses

Author: Novakofski, J., Shanks, R.D., McKeith, F. K., Bechtel, P. J., DeVol, D. L., and Carr, T. R.
Subjects: MEAT science, BODY composition of swine, PORK
Published: 1988

7. Carcass Composition Changes in Growing and Finishing Swine

Author: Carr, T. R., Walters, L. E., and Whiteman, J. V.
Subjects: MEAT science, MUSCLES
Published: 1978

8. Chemical and sensory properties of thirteen major beef muscles

Author: McKeith, F. K., Bechtel, P. J., Miles, R. S., DeVol, D. L., and Carr, T. R.
Subjects: BEEF, MEAT science
Published: 1985

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