College of Agricultural Sciences

A. J. Myers, Scramlin, S. M., Dilger, A. C., Souza, C. M., McKeith, F. K., and Killefer, J., “Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor”, Meat Science, vol. 82, no. 1, pp. 59 - 63, 2009.