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G. C. Smith

Texas A&M University

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Publication

Featured researches published by G. C. Smith.

Journal of Food Science | 1972

BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITY

L. E. Jeremiah; Z. L. Carpenter; G. C. Smith

Journal of Animal Science | 1974

Beef Carcass Maturity Indicators and Palatability Attributes

B. W. Berry; G. C. Smith; Z. L. Carpenter

Journal of Food Science | 1969

Considerations for Beef Tenderness Evaluations

G. C. Smith; Z. L. Carpenter; G. T. King

Journal of Food Science | 1971

EFFECTS OF PHYSICAL AND MECHANICAL TREATMENTS ON THE TENDERNESS OF THE BEEF LONGISSIMUS

G. C. Smith; T. C. Arango; Z. L. Carpenter

Journal of Food Science | 1972

A PHYSICAL METHOD TO INCREASE TENDERNESS IN LAMB CARCASSES

Evelyn Quarrier; Z. L. Carpenter; G. C. Smith

Journal of Food Science | 1971

PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHRONOLOGICAL AGE AND MARBLING

L. E. Jeremiah; G. C. Smith; Z. L. Carpenter

Journal of Food Science | 1972

ASSESSMENT OF BEEF TENDERNESS WITH THE ARMOUR TENDEROMETER

Z. L. Carpenter; G. C. Smith; O. D. Butler

Journal of Texture Studies | 1973

MECHANICAL MEASUREMENTS OF MEAT TENDERNESS USING THE NIP TENDEROMETER

G. C. Smith; Z. L. Carpenter

Journal of Animal Science | 1971

Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork.

B. W. Berry; G. C. Smith; J. V. Spencer; G. H. Kroening

Journal of Animal Science | 1970

Effects of Chronological age on Live and Carcass Characteristics of Yorkshire Swine

B. W. Berry; G. C. Smith; J. K. Hillers; G. H. Kroening

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Collaboration

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Z. L. Carpenter

Texas A

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G. T. King

Texas A

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L. E. Jeremiah

Texas A

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Evelyn Quarrier

Texas A

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O. D. Butler

Texas A

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R. H. Rea

Texas A

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R. L. West

Texas A

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T. C. Arango

Texas A

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