Volume 5, Issue 1 (2019) Cattlemen's Day
Research Report
Acknowledgments
E. A. Boyle
Beef Cattle Management
Evaluation of Two Implants for Steers on Early-Intensively Grazed Tallgrass Native Range
J. K. Farney and M. E. Corrigan
Trends in “Natural” Value-Added Calf Programs at Superior Livestock Video Auction
K. G. Odde, M. E. King, E. D. McCabe, M. J. Smith, K. L. Hill, G. M. Rogers, and K. E. Fike
Cattle Nutrition
Syngenta Enogen Feed Corn Silage Containing an Alpha Amylase Expression Trait Improves Feed Efficiency in Growing Calf Diets
M. A. Johnson, T. Spore, S. P. Montgomery, W. R. Hollenbeck, R. N. Wahl, E. D. Watson, and D. A. Blasi
Meat Science
Quality Grade Has No Effect on Top Sirloin Steaks Cooked to Multiple Degrees of Doneness
B. A. Olson, E. A. Rice, J. M. Gonzalez, J. L. Vipham, M. D. Chao, T. A. Houser, E. A. Boyle, and T. G. O'Quinn
Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness
L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, and T. G. O'Quinn
Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, and T. G. O'Quinn
Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, and T. G. O'Quinn
Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences
L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, and T. G. O'Quinn
Full Report
Cattlemen's Day 2019
E. A. Boyle
