| Interactive effect of ractopamine and dietary fat source on quality characteristics of fresh pork bellies JK Apple, CV Maxwell, JT Sawyer, BR Kutz, LK Rakes, ME Davis, ... Journal of Animal Science 85 (10), 2682-2690, 2007 | 67 | 2007 |
| The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef JT Sawyer, JK Apple, ZB Johnson Meat Science 79 (2), 317-325, 2008 | 66 | 2008 |
| Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid JT Sawyer, JK Apple, ZB Johnson, RT Baublits, JWS Yancey Meat science 83 (2), 263-270, 2009 | 65 | 2009 |
| Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display JK Apple, CV Maxwell, BR Kutz, LK Rakes, JT Sawyer, ZB Johnson, ... Journal of Animal Science 86 (10), 2711-2722, 2008 | 65 | 2008 |
| Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force JWS Yancey, JK Apple, JF Meullenet, JT Sawyer Meat Science 85 (3), 487-492, 2010 | 62 | 2010 |
| Injection of conjugated linoleic acid into beef strip loins RT Baublits, FW Pohlman, AH Brown Jr, ZB Johnson, A Proctor, J Sawyer, ... Meat science 75 (1), 84-93, 2007 | 61 | 2007 |
| Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts MS Lee, JK Apple, JWS Yancey, JT Sawyer, ZB Johnson Meat Science 80 (3), 592-598, 2008 | 59 | 2008 |
| Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics RT Baublits, JF Meullenet, JT Sawyer, JM Mehaffey, A Saha Meat Science 72 (4), 741-750, 2006 | 53 | 2006 |
| Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef JK Apple, JT Sawyer, JF Meullenet, JWS Yancey, MD Wharton Journal of animal science 89 (12), 4207-4220, 2011 | 47 | 2011 |
| Effect of supplemental iron on finishing swine performance, carcass characteristics, and pork quality during retail display JK Apple, WA Wallis-Phelps, CV Maxwell, LK Rakes, JT Sawyer, ... Journal of animal science 85 (3), 737-745, 2007 | 43 | 2007 |
| Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus JT Sawyer, RT Baublits, JK Apple, JF Meullenet, ZB Johnson, TK Alpers Meat science 75 (4), 575-584, 2007 | 34 | 2007 |
| Influence of wet-aging on bloom development in the longissimus thoracis MS Lee, JK Apple, JWS Yancey, JT Sawyer, ZB Johnson Meat science 80 (3), 703-707, 2008 | 33 | 2008 |
| Effects of L-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oil JK Apple, JT Sawyer, CV Maxwell, JWS Yancey, JW Frank, ... Journal of animal science 89 (9), 2878-2891, 2011 | 30 | 2011 |
| Effects of supplemental manganese on performance of growing-finishing pigs and pork quality during retail display JT Sawyer, AW Tittor, JK Apple, JB Morgan, CV Maxwell, LK Rakes, ... Journal of animal science 85 (4), 1046-1053, 2007 | 29 | 2007 |
| Influence of plant-based proteins on the fresh and cooked characteristics of ground beef patties JJ Ball, RP Wyatt, BD Lambert, HR Smith, TM Reyes, JT Sawyer Foods 10 (9), 1971, 2021 | 17 | 2021 |
| WITHIN‐MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS MS Lee, JWS Yancey, JK Apple, JT Sawyer, RT Baublits Journal of muscle foods 19 (1), 62-73, 2008 | 16 | 2008 |
| Vacuum packaging can extend fresh color characteristics of beef steaks during simulated display conditions TM Reyes, MP Wagoner, VE Zorn, MM Coursen, BS Wilborn, T Bonner, ... Foods 11 (4), 520, 2022 | 11 | 2022 |
| Influence of Spirulina platensis on growth performance of weanling pigs GS Grinstead, J Sawyer, K Maxwell, R Stott, A Moser, MD Tokach, ... Kansas State University. Agricultural Experiment Station and Cooperative …, 1998 | 9 | 1998 |
| EFFECTS OF SOLUTION ENHANCEMENT ON PALATABILITY AND SHELF‐LIFE CHARACTERISTICS OF LAMB RETAIL CUTS JT Sawyer, JC Brooks, JK Apple, GQ Fitch Journal of muscle foods 20 (3), 352-366, 2009 | 8 | 2009 |
| Effects of wet aging and temperature on Warner-Bratzler shear force, sensory characteristics, and microbial shelf-life of pork loin chops LL Frenzel, RM Harp, BD Lambert, JT Sawyer, MA Frenzel Texas Journal of Agriculture and Natural Resources 27, 24-35, 2014 | 7 | 2014 |
Barry LambertDean, College of Agriculture and Natural Resources , Tarleton State UniversityVerified email at tarleton.edu
