Legako JF - Search Results

1

Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness.

Dang DS, Buhler JF, Thornton KJ, Legako JF, Matarneh SK. Dang DS, et al. Among authors: legako jf. Meat Sci. 2020 Dec;170:108266. doi: 10.1016/j.meatsci.2020.108266. Epub 2020 Jul 28. Meat Sci. 2020. PMID: 32739757

2

Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.

Brooks JC, Mehaffey JM, Collins JA, Rogers HR, Legako J, Johnson BJ, Lawrence T, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA, Miller MF. Brooks JC, et al. J Anim Sci. 2010 May;88(5):1809-16. doi: 10.2527/jas.2009-2383. Epub 2010 Jan 15. J Anim Sci. 2010. PMID: 20081069

3

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.

Martin JN, Brooks JC, Thompson LD, Savell JW, Harris KB, May LL, Haneklaus AN, Schutz JL, Belk KE, Engle T, Woerner DR, Legako JF, Luna AM, Douglass LW, Douglass SE, Howe J, Duvall M, Patterson KY, Leheska JL. Martin JN, et al. Among authors: legako jf. Meat Sci. 2013 Nov;95(3):486-94. doi: 10.1016/j.meatsci.2013.05.031. Epub 2013 May 24. Meat Sci. 2013. PMID: 23793084

4

Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef.

Martin JN, Brooks JC, Brooks TA, Legako JF, Starkey JD, Jackson SP, Miller MF. Martin JN, et al. Among authors: legako jf. Meat Sci. 2013 Nov;95(3):495-502. doi: 10.1016/j.meatsci.2013.05.032. Epub 2013 May 25. Meat Sci. 2013. PMID: 23793085

5

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses.

Hunt MR, Garmyn AJ, O'Quinn TG, Corbin CH, Legako JF, Rathmann RJ, Brooks JC, Miller MF. Hunt MR, et al. Among authors: legako jf. Meat Sci. 2014 Sep;98(1):1-8. doi: 10.1016/j.meatsci.2014.04.004. Epub 2014 Apr 23. Meat Sci. 2014. PMID: 24807188

6

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments.

Corbin CH, O'Quinn TG, Garmyn AJ, Legako JF, Hunt MR, Dinh TTN, Rathmann RJ, Brooks JC, Miller MF. Corbin CH, et al. Among authors: legako jf. Meat Sci. 2015 Feb;100:24-31. doi: 10.1016/j.meatsci.2014.09.009. Epub 2014 Sep 23. Meat Sci. 2015. PMID: 25299587

7

Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.

Legako JF, Dinh TT, Miller MF, Adhikari K, Brooks JC. Legako JF, et al. Meat Sci. 2016 Feb;112:77-85. doi: 10.1016/j.meatsci.2015.10.018. Epub 2015 Oct 30. Meat Sci. 2016. PMID: 26555563

8

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

O'Quinn TG, Woerner DR, Engle TE, Chapman PL, Legako JF, Brooks JC, Belk KE, Tatum JD. O'Quinn TG, et al. Among authors: legako jf. Meat Sci. 2016 Feb;112:90-102. doi: 10.1016/j.meatsci.2015.11.001. Epub 2015 Nov 2. Meat Sci. 2016. PMID: 26560806

9

Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content.

Hunt MR, Legako JF, Dinh TT, Garmyn AJ, O'Quinn TG, Corbin CH, Rathmann RJ, Brooks JC, Miller MF. Hunt MR, et al. Among authors: legako jf. Meat Sci. 2016 Jun;116:91-101. doi: 10.1016/j.meatsci.2016.02.010. Epub 2016 Feb 4. Meat Sci. 2016. PMID: 26874592

10

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness.

Lucherk LW, O'Quinn TG, Legako JF, Rathmann RJ, Brooks JC, Miller MF. Lucherk LW, et al. Among authors: legako jf. Meat Sci. 2016 Dec;122:145-154. doi: 10.1016/j.meatsci.2016.08.005. Epub 2016 Aug 14. Meat Sci. 2016. PMID: 27544884

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