| Handbook of meat, poultry and seafood quality F Chen Wiley-Blackwell, 2012 | 200 | 2012 |
| Beef flavor: A review from chemistry to consumer CR Kerth, RK Miller Journal of the Science of Food and Agriculture 95 (14), 2783-2798, 2015 | 160 | 2015 |
| Improving pork quality by feeding supranutritional concentrations of vitamin D3 BS Wilborn, CR Kerth, WF Owsley, WR Jones, LT Frobish Journal of animal science 82 (1), 218-224, 2004 | 134 | 2004 |
| National Beef Quality Audit–2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers, MC Moore, GD Gray, DS Hale, CR Kerth, DB Griffin, JW Savell, ... Journal of Animal Science 90 (13), 5143-5151, 2012 | 123 | 2012 |
| Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet CR Kerth, KW Braden, R Cox, LK Kerth, DL Rankins Jr Meat Science 75 (2), 324-331, 2007 | 122 | 2007 |
| Effect of vitamin D3 supplementation level on the postmortem tenderization of beef from steers JL Montgomery, MA Carr, CR Kerth, GG Hilton, BP Price, ML Galyean, ... Journal of Animal Science 80 (4), 971-981, 2002 | 121 | 2002 |
| Degree of amino acid restrictions during the grower phase and compensatory growth in pigs selected for lean growth efficiency J Fabian, LI Chiba, DL Kuhlers, LT Frobish, K Nadarajah, CR Kerth, ... Journal of Animal Science 80 (10), 2610-2618, 2002 | 120 | 2002 |
| Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem CR Kerth, MF Miller, CB Ramsey Journal of Animal Science 73 (3), 750-756, 1995 | 120 | 1995 |
| Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak MF Miller, CR Kerth, JW Wise, JL Lansdell, JE Stowell, CB Ramsey Journal of Animal Science 75 (3), 662-667, 1997 | 115 | 1997 |
| National Beef Quality Audit–2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers CA Boykin, LC Eastwood, MK Harris, DS Hale, CR Kerth, DB Griffin, ... Journal of animal science 95 (7), 2993-3002, 2017 | 110 | 2017 |
| The science of meat quality CR Kerth John Wiley & Sons, 2013 | 83 | 2013 |
| Determining acceptance of domestic forage‐or grain‐finished beef by consumers from three southeastern US states RB Cox, CR Kerth, JG Gentry, JW Prevatt, KW Braden, WR Jones Journal of food science 71 (7), S542-S546, 2006 | 83 | 2006 |
| Warner‐Bratzler shear force repeatability in beef longissimus steaks cooked with a convection oven, broiler, or clam‐shell grill CR Kerth, LK Blair‐Kerth, WR Jones Journal of Food Science 68 (2), 668-669, 2003 | 80 | 2003 |
| National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts, RO McKeith, GD Gray, DS Hale, CR Kerth, DB Griffin, JW Savell, ... Journal of animal science 90 (13), 5135-5142, 2012 | 71 | 2012 |
| National Beef Quality Audit-2016: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by … LC Eastwood, CA Boykin, MK Harris, AN Arnold, DS Hale, CR Kerth, ... Translational Animal Science 1 (2), 229-238, 2017 | 70 | 2017 |
| Effects of growth implants on consumer perceptions of meat tenderness in beef steers BL Barham, JC Brooks, JR Blanton Jr, AD Herring, MA Carr, CR Kerth, ... Journal of animal science 81 (12), 3052-3056, 2003 | 68 | 2003 |
| The effects of high levels of supplemental copper on the serum lipid profile, carcass traits, and carcass composition of goat kids SG Solaiman, CE Shoemaker, WR Jones, CR Kerth Journal of animal science 84 (1), 171-177, 2006 | 67 | 2006 |
| Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations CR Kerth, AL Harbison, SB Smith, RK Miller Meat science 104, 30-36, 2015 | 64 | 2015 |
| Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks KR Wall, CR Kerth, RK Miller, C Alvarado Meat science 150, 141-148, 2019 | 63 | 2019 |
| Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively AM Smith, KB Harris, DB Griffin, RK Miller, CR Kerth, JW Savell Meat science 97 (1), 21-26, 2014 | 63 | 2014 |
Rhonda MillerTexas A&M UniversityBestätigte E-Mail-Adresse bei tamu.edu
