You may also want to view the Prime Cuts Newsletter and the Technical Topis Bulletins, which are published by the meat science section.
General Information
Beef Carcass Chilling: Current Understanding, Future Challenges
Beef Customer Satisfaction Report
Be Sure Your Thermometer is Ready for Use
Carcass Pathogen Interventions by Mike DeLaZerda
Freezing & Thawing Meat by Brian Covington
Color and Food Safety Considerations When Smoking versus Grilling Ground Beef Patties by Davey Griffin
Making Some Sense Out of Ground Beef Labeling by Davey Griffin
Preliminary Report for Yield and Time Data on IBP User Friendly Products by Andrew Martin, Carol Lorenzen, Davey Griffin, John Walter, Jeff Savell, H. Kenneth Johnson, & T.R. Dockerty
Pork Quality Issues by Rob Maddock
USDA Beef Carcass Grades: Purpose and Application by D.S. Hale, H.R. Cross, J.W. Savell, & G.C. Smith
Warner-Bratzler Shear Force Measurement by Dave McKenna
Youth Meat Judging Publications & Study Guides
2004 Practice Meat Judging Contest ID Results & Question Classes