Kristin L. Nicholson, Ph.D.
Affiliations: | 2008 | Texas A & M University, College Station, TX, United States |
Area:
Animal Physiology Biology, Food Science and Technology Agriculture, Anatomy BiologyGoogle:
"Kristin Nicholson"Parents
Sign in to add mentor| Jeffrey W. Savell | grad student | 2008 | Texas A & M | |
| (Meat quality and disposition of F2 Nellore x Angus cross cattle.) | ||||
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Publications
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| Nicholson JD, Nicholson KL, Frenzel LL, et al. (2013) Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls. Journal of Animal Science. 91: 5026-36 |
| West SE, Nicholson KL, Nicholson JD, et al. (2011) Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United States. Meat Science. 88: 610-8 |
| Powell L, Nicholson KL, Huerta-Montauti D, et al. (2011) Constraints on establishing threshold levels for WarnerBratzler shear-force values based on consumer sensory ratings for seven beef muscles Animal Production Science. 51: 959-966 |
| Bagley JL, Nicholson KL, Pfeiffer KD, et al. (2010) In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis. Meat Science. 85: 104-9 |
| Mason CL, Nicholson KL, Brooks JC, et al. (2009) National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments. Meat Science. 81: 335-43 |
| Laster MA, Smith RD, Nicholson KL, et al. (2008) Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Science. 80: 795-804 |
| Huerta-Montauti D, Miller RK, Pfeiffer CE, et al. (2008) Identifying muscle and processing combinations suitable for use as beef for fajitas. Meat Science. 80: 259-71 |
| Smith RD, Nicholson KL, Nicholson JD, et al. (2008) Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Science. 79: 631-9 |
| Garcia LG, Nicholson KL, Hoffman TW, et al. (2008) National Beef Quality Audit-2005: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. Journal of Animal Science. 86: 3533-43 |