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Michael Chao
Michael Chao
Kansas State University
HEEL TENDERNESS
Orthodontics
Medicine
Loin
Tenderness
4
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Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties
2022
Lwt - Food Science and Technology
Yanting Shen
Shan Hong
Zhenjiao Du
Michael Chao
Travis G. O’Quinn
Yonghui Li
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Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels
2021
Samuel G. Davis
Keayla M. Harr
Kaylee J. Farmer
Erin S. Beyer
Sydney B. Bigger
Michael Chao
A.J. Tarpoff
Daniel U. Thomson
Jessie L. Vipham
Morgan D. Zumbaugh
Travis G. O’Quinn
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Palatability traits of sirloin cap steaks from four USDA quality grades
2021
Erin Beyer
Keayla Harr
B. A. Olson
E. A. Rice
Cassandra K. Jones
Michael Chao
Jessie L. Vipham
Morgan Zumbaugh
Travis G. O’Quinn
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PSIII-1 A preliminary study to investigate the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness
2020
Journal of Animal Science
Colin Chun
Wanjun Wu
Amelia Welter
Travis G. O’Quinn
Geraldine Magnin
Michael Chao
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