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CR Calkins

Research Profile

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Cattle

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United States Department of Agriculture

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Publications

TOP 3
J E Hergenreder; J J Hosch; B Lobaugh; S Pokharel; L S Senaratne; K A Varnold; C Beauchamp; A L Haack; CR Calkins
The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
A S Mello; B E Jenschke; CR Calkins; Timothy P Carr; M E R Dugan; Galen Erickson
Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles.
A S Mello; L S Senaratne; T P Carr; G E Erickson; B E Jenschke; CR Calkins
Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition, and fatty acid profile of beef.

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All Publications

2013: J E Hergenreder; J J Hosch; B Lobaugh; S Pokharel; L S Senaratne; K A Varnold; C Beauchamp; A L Haack; CR Calkins
The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
Journal of animal science 2013;91(1):483-90.
2012: A S Mello; B E Jenschke; CR Calkins; Timothy P Carr; M E R Dugan; Galen Erickson
Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles.
Journal of animal science 2012;90(12):4625-33.
2012: A S Mello; L S Senaratne; T P Carr; G E Erickson; B E Jenschke; CR Calkins
Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition, and fatty acid profile of beef.
Journal of animal science 2012;90(12):4634-40.
2010: L S Senaratne; CR Calkins; A S de Mello; S Pokharel; J B Hinkle
Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round.
Journal of animal science 2010;88(9):3084-106.
2008: B E Jenschke; B J Swedberg; CR Calkins
Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning technique.
Journal of animal science 2008;86(10):2690-6.
2008: L E Patten; J M Hodgen; A M Stelzleni; CR Calkins; DD Johnson; Bucky L Gwartney
Chemical properties of cow and beef muscles: benchmarking the differences and similarities.
Journal of animal science 2008;86(8):1904-16.
2008: A E Hamling; B E Jenschke; CR Calkins
Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
Journal of animal science 2008;86(5):1200-4.
2008: J M James; CR Calkins
The influence of cooking rate and holding time on beef chuck and round flavor.
Meat science 2008;78(4):429-37.
2008: A E Hamling; CR Calkins
Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt.
Journal of animal science 2008;86(4):967-71.
2008: B E Jenschke; J R Benton; CR Calkins; Timothy P Carr; Kent M Eskridge; Terry J Klopfenstein; GE Erickson
Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
Journal of animal science 2008;86(4):949-59.
2008: A E Hamling; B E Jenschke; CR Calkins
Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
Journal of animal science 2008;86(4):972-81.
2007: B E Jenschke; J M Hodgen; J L Meisinger; A E Hamling; D A Moss; M Lundesjö Ahnström; Kent M Eskridge; CR Calkins
Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef.
Journal of animal science 2007;85(11):3072-8.
2007: AM Stelzleni; L E Patten; DD Johnson; CR Calkins; Bucky L Gwartney
Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
Journal of animal science 2007;85(10):2631-8.
2007: CR Calkins; J M Hodgen
A fresh look at meat flavor.
Meat science 2007;77(1):63-80.
2007: P S Brewer; J M James; CR Calkins; R M Rasby; Terry J Klopfenstein; R V Anderson
Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers.
Journal of animal science 2007;85(5):1239-46.
2006: J L Meisinger; J M James; CR Calkins
Flavor relationships among muscles from the beef chuck and round.
Journal of animal science 2006;84(10):2826-33.
2006: B M Sitz; CR Calkins; Dillon M Feuz; Wendy J Umberger; Kent M Eskridge
Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks.
Journal of animal science 2006;84(5):1221-6.
2005: B M Sitz; CR Calkins; Dillon M Feuz; Wendy J Umberger; Kent M Eskridge
Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks.
Journal of animal science 2005;83(12):2863-8.
2005: D D Von Seggern; DD Johnson; J E Brickler; CR Calkins; Bucky Gwartney
Muscle profiling: Characterizing the muscles of the beef chuck and round.
Meat science 2005;71(1):39-51.
2004: KM Killinger; CR Calkins; Wendy J Umberger; Dillon M Feuz; Kent M Eskridge
A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program.
Journal of animal science 2004;82(11):3302-7.
2004: KM Killinger; CR Calkins; Wendy J Umberger; Dillon M Feuz; Kent M Eskridge
Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.
Journal of animal science 2004;82(11):3294-301.
2004: KM Killinger; CR Calkins; Wendy J Umberger; Dillon M Feuz; Kent M Eskridge
Consumer visual preference and value for beef steaks differing in marbling level and color.
Journal of animal science 2004;82(11):3288-93.
2003: N C Jerez; CR Calkins; J Velazco
Prerigor injection using glycolytic inhibitors in low-quality beef muscles.
Journal of animal science 2003;81(4):997-1003.
1999: GE Erickson; Terry J Klopfenstein; CT Milton; D Hanson; CR Calkins
Effect of dietary phosphorus on finishing steer performance, bone status, and carcass maturity.
Journal of animal science 1999;77(10):2832-6.
1997: N L Meseck; Bucky L Gwartney; CR Calkins; PS Miller
Influence of sample orientation on prediction of fresh ham lean content by electromagnetic scanning.
Journal of animal science 1997;75(12):3169-73.