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A. J. Garmyn

Michigan State University

H指数:21

被引数:1,895

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PS2-20. Effects of Supplementation with Distillers Grains or Total Mixed Ration on Performance and Carcass Quality of Grass-finished Beef.

PS2-20. 补饲蒸馏谷物或全混合日粮对草饲牛肉生产性能和胴体品质的影响

Journal of Animal Science

IF2.9

2026-09-290

PRE

Local insulin-like growth factor-1 and Akt/mTOR signaling in skeletal muscle of lubabegron-supplemented finishing steers

Lubabegron补充育肥牛骨骼肌中局部胰岛素样生长因子-1和Akt/mTOR信号通路

Journal of Animal Science

IF2.9

2026-09-020

OAAI

Design Principles of Cells for Eatability and Scalability of Cultivated Meat

细胞培养肉的可食用性和可扩展性的细胞设计原则

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-04-030

PRE

Effects of corn silage inclusion rate in the finishing diet on performance, carcass characteristics, and liver abscess incidence of Holstein and Beef x Holstein steers.

玉米青贮在育肥日粮中的添加比例对荷斯坦牛和肉牛×荷斯坦牛阉牛的生产性能、胴体特征及肝脏脓肿发生率的影响。

JOURNAL OF ANIMAL SCIENCE

IF2.9

2025-10-010

OAAI

Identifying Premium-Quality Beef in the United States-A Comparison of Beef Palatability from Grain-Finished Young and Mature Beef Cattle with Varying Marbling Scores

识别美国优质牛肉——比较不同大理石花纹评分下，经谷物育肥的青年和成年牛肉的适口性

IF5.1

2025-02-170

OA

Characterization of Low-Volume Meat Processing Wastewater and Impact of Facility Factors

IF3

2024-02-091

OA

Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-018

OAAI

More than meat: Contributions of Livestock Systems Beyond Meat Production

ANIMAL FRONTIERS

IF4.2

2021-05-173

OAAI

Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

IF6.1

2020-06-0117

PREAI

Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content

IF6.1

2016-06-0165

PREAI

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

IF6.1

2015-02-01185

PREAI

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

IF6.1

2014-09-0197

PRE

Microbial quality of condensation in fresh and ready-to-eat processing facilities

新鲜和即食加工设施中冷凝的微生物质量

IF6.1

2012-03-013

PRE

Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella

IF6.1

2012-03-0151

PRE

Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin

IF6.1

2011-05-0129

PRE

Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts

IF6.1

2011-04-0193

PRE