J
Jeffrey W. Savell
Researcher at Texas A&M University
Publications - 339
Citations - 14365
Jeffrey W. Savell is an academic researcher from Texas A&M University. The author has contributed to research in topics: Tenderness & Loin. The author has an hindex of 62, co-authored 339 publications receiving 13650 citations. Previous affiliations of Jeffrey W. Savell include University of Idaho & Agricultural & Applied Economics Association.
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Journal ArticleDOI
Consumer evaluation of beef of known categories of tenderness.
S J Boleman,S. L. Boleman,R.K. Miller,Jeremy F. Taylor,H. R. Cross,T. L. Wheeler,Mohammad Koohmaraie,S. D. Shackelford,Markus F. Miller,R L West,D. D. Johnson,Jeffrey W. Savell +11 more
TL;DR: Consumer perceptions of beef top loin steaks of known shear force and how buying trends were modified by the tenderness and price variations of these steaks suggest that consumers could discern between categories of tenderity and were willing to pay a premium for improved tenderness.
Journal ArticleDOI
National beef tenderness survey.
J B Morgan,Jeffrey W. Savell,D. S. Hale,R.K. Miller,Davey B. Griffin,H. R. Cross,S. D. Shackelford +6 more
TL;DR: More work is needed to improve meat tenderness, primarily for retail cuts from the round and chuck primals, and the interaction of antemortem and postmortem factors associated with variation in beef tenderness is investigated.
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Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles.
TL;DR: Data indicate that discoloration differences between muscles are related to the amount of reducing activity relative to the OCR, and muscles of low color stability had high MRA, OCRs, myoglobin content, and oxidative rancidity and low RIMF, NORA, and oxygen penetration depth.
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The chilling of carcasses.
TL;DR: Electrical stimulation and alternative carcass suspension programs offer processors the opportunity to negate most or all of the effects of cold shortening while still using traditional chilling systems.
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Warner–Bratzler shear evaluations of 40 bovine muscles
TL;DR: Tenderness, as measured by WBS, varied among and within bovine muscles, and knowledge of this variation allows for more appropriate use for specific purposes in the marketplace.