• 363 Citations (Scopus)
  • 13 h-Index
20102019

Research output per year

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Scholarly Research

  • 363 Citations (Scopus)
  • 13 h-Index
  • 71 Article
  • 5 Other contribution
  • 3 Paper
  • 1 Editorial

Cooking method and USDA quality grade affect consumer palatability and flavor of beef strip loin

Sepulveda, C. A., Garmyn, A. J., Legako, J. & Miller, M., Dec 5 2019, In : Meat & Muscle Biology. p. 375-388

Research output: Contribution to journalArticle

  • Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

    Sepulveda, CA., Garmyn, A., Legako, J. & Miller, M., 2019, American Meat Science Association.

    Research output: Other contribution

  • Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

    Hall, HR., Sepulveda, CA., Garmyn, A., Legako, J. & Miller, M., 2019, American Meat Science Association.

    Research output: Other contribution

  • Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progeny

    Webb, M. J., Block, J. J., Funston, R. N., Underwood, K. R., Legako, J. F., Harty, A. A., Salverson, R. R., Olson, K. C. & Blair, A. D., Jun 2019, In : Meat Science. 152, p. 31-37 7 p.

    Research output: Contribution to journalArticle

  • Investigation 0f Beef Brisket Palatability from Three USDA Quality Grades

    Fletcher, WT., Fletcher, NC., Garmyn, A., Legako, J., Woerner, D. & Miller, M., 2019, American Meat Science Association.

    Research output: Other contribution

  • Scholarly Activities