Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef

by Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Published 2022-10-01

Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef

by Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Published 2022-12-01

Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles

by Ellie G Kidwell, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Published 2024-03-01

Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability

by Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Published 2022-12-01

Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

by Anthony J. Tarpoff, Daniel U. Thomson, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Sydney B. Bigger, Travis O'Quinn
Published 2021-12-01