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Dive into the research topics where T. R. Carr is active.

Publication


Featured researches published by T. R. Carr.


Journal of Animal Science | 1988

Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses.

D. L. DeVol; F. K. McKeith; Peter J. Bechtel; J. Novakofski; R.D. Shanks; T. R. Carr


Journal of Food Science | 1985

Chemical and Sensory Properties of Thirteen Major Beef Muscles

F. K. Mc Keith; D. L. De Vol; R. S. Miles; Peter J. Bechtel; T. R. Carr


Journal of Animal Science | 1996

Effect of ractopamine on growth performance, carcass composition, and cutting yields of pigs slaughtered at 107 and 125 kilograms.

P K Crome; F. K. McKeith; T. R. Carr; D. J. Jones; D. H. Mowrey; J E Cannon


Journal of Animal Science | 1991

Relationship between longissimus composition and the composition of other major muscles of the beef carcass

S. A. Brackebusch; F. K. McKeith; T. R. Carr; David G. McLaren


Journal of Food Science | 1987

Palatability and Storage Characteristics of Precooked Pork Roasts

S. L. Jones; T. R. Carr; F. K. McKeith


Journal of Food Science | 1993

Acceptability and Shelf‐life of Marinated Fresh and Precooked Pork

J. E. Cannon; F. K. McKeith; Scott E. Martin; J. Novakofski; T. R. Carr


Journal of Animal Science | 1993

Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire x Meishan, Meishan x Yorkshire, Fengjing x Yorkshire, and Minzhu x Yorkshire pigs.

Y. H. Lan; F. K. McKeith; J. Novakofski; T. R. Carr


Journal of Food Science | 1995

Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH

Y. H. Lan; J. Novakofski; Robert H. McCusker; M.S. Brewer; T. R. Carr; F. K. McKeith


Journal of Food Science | 1993

Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf-Life of Fresh Ground Pork

Philip L. O'connor; M. Susan Brewer; F. K. McKeith; J. Novakofski; T. R. Carr


Journal of Food Science | 1995

Thermal Gelation of Myofibrils from Pork, Beef, Fish, Chicken and Turkey

Y. H. Lan; J. Novakofski; Robert H. McCusker; M.S. Brewer; T. R. Carr; F. K. McKeith

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G. Rentfrow

University of Kentucky

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J. E. Cannon

Colorado State University

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James H. Johnson

National Center for Agricultural Utilization Research

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Jerry W. King

National Center for Agricultural Utilization Research

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W.L. Orton

National Center for Agricultural Utilization Research

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