Miller R - Search Results

1

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review.

Miller R. Miller R. Foods. 2020 Apr 3;9(4):428. doi: 10.3390/foods9040428. Foods. 2020. PMID: 32260287 Free PMC article. Review.

2

Beef flavor: a review from chemistry to consumer.

Kerth CR, Miller RK. Kerth CR, et al. Among authors: miller rk. J Sci Food Agric. 2015 Nov;95(14):2783-98. doi: 10.1002/jsfa.7204. Epub 2015 May 12. J Sci Food Agric. 2015. PMID: 25857365 Review.

3

USA millennial and non-millennial beef consumers perception of beef, pork, and chicken.

Laird HL, Miller RK, Kerth CR, Berto MC, Adhikari K. Laird HL, et al. Among authors: miller rk. Meat Sci. 2024 Aug;214:109516. doi: 10.1016/j.meatsci.2024.109516. Epub 2024 Apr 13. Meat Sci. 2024. PMID: 38678864

4

Consumer evaluation of beef of known categories of tenderness.

Boleman SJ, Boleman SL, Miller RK, Taylor JF, Cross HR, Wheeler TL, Koohmaraie M, Shackelford SD, Miller MF, West RL, Johnson DD, Savell JW. Boleman SJ, et al. Among authors: miller rk, miller mf. J Anim Sci. 1997 Jun;75(6):1521-4. doi: 10.2527/1997.7561521x. J Anim Sci. 1997. PMID: 9250512

5

Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

Neely TR, Lorenzen CL, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW. Neely TR, et al. Among authors: miller rk. J Anim Sci. 1998 Apr;76(4):1027-33. doi: 10.2527/1998.7641027x. J Anim Sci. 1998. PMID: 9581926

6

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins.

Smith RD, Nicholson KL, Nicholson JD, Harris KB, Miller RK, Griffin DB, Savell JW. Smith RD, et al. Among authors: miller rk. Meat Sci. 2008 Aug;79(4):631-9. doi: 10.1016/j.meatsci.2007.10.028. Epub 2007 Oct 30. Meat Sci. 2008. PMID: 22063024

7

Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.

Kerth CR, Harbison AL, Smith SB, Miller RK. Kerth CR, et al. Among authors: miller rk. Meat Sci. 2015 Jun;104:30-6. doi: 10.1016/j.meatsci.2015.01.014. Epub 2015 Feb 7. Meat Sci. 2015. PMID: 25688688

8

Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.

Booren BL, Castell-Perez ME, Miller RK. Booren BL, et al. Among authors: miller rk. J Texture Stud. 2017 Oct;48(5):403-414. doi: 10.1111/jtxs.12243. Epub 2017 Jan 25. J Texture Stud. 2017. PMID: 28967225

9

Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems.

Al-Ajeeli MN, Miller RK, Leyva H, Hashim MM, Abdaljaleel RA, Jameel Y, Bailey CA. Al-Ajeeli MN, et al. Among authors: miller rk. Poult Sci. 2018 May 1;97(5):1848-1851. doi: 10.3382/ps/pex450. Poult Sci. 2018. PMID: 29390158 Free article.

10

Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef.

Cassens AM, Arnold AN, Miller RK, Gehring KB, Savell JW. Cassens AM, et al. Meat Sci. 2018 Dec;146:1-8. doi: 10.1016/j.meatsci.2018.07.024. Epub 2018 Jul 18. Meat Sci. 2018. PMID: 30064052

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