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Search query: "Author"=Lawrence, T. E.$

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Article

Lawrence, T. E.;

A comparison of the USDA ossification-based maturity system to a system based on dentition;

Source: JOURNAL OF ANIMAL SCIENCE

Year published: 2001

Volume: 79, 7

Pages: 1683-1690

Signature: А255

ID: TUNAR0025016

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Article

Lawrence, T. E.;

Influence of dental carcass maturity classification on carcass traits and tenderness of longissimus steaks from commercially fed cattle;

Source: JOURNAL OF ANIMAL SCIENCE

Year published: 2001

Volume: 70, 8

Pages: 2092-2096

Signature: А255

ID: TUNAR0025177

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Article

Dikeman, M. E.;

Lawrence, T. E.;

Boyer Jr., J. E.;

Marsden, J. L.;

Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks;

Source: JOURNAL OF ANIMAL SCIENCE

Year published: 2003

Volume: 81, 7

Pages: 1721-1727 с.

Signature: А 255

ID: TUNAR0035417

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Article

Stephens, J. W.;

Dikeman, M. E.;

Lawrence, T. E.;

Longhin, T. M.;

Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements;

Source: JOURNAL OF ANIMAL SCIENCE

Year published: 2004

Volume: 82, 7

Pages: с.2077-2086

Signature: А 255

ID: TUNAR0038351

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