White Papers Funded by the Angus Foundation

 

Genetic Basis for Heat Tolerance in Cattle

Author: Dr. Megan M. Rolf

Read the white paper here.

 

Changes in the Ground Beef Market and What it Means for Cattle Producers

Authors: Dr. Nevil Speer, Tom Brink and Mark McCully

Read the white paper here.

 

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience

Author: Dr. Travis O’Quinn

Read the white paper here.

 

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

Author: Authors: A. K. Wilfong, K. V. McKillip, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. E. Boyle, and T. G. O’Quinn

Read the white paper here.

 

The effect of branding on consumer palatability ratings of beef strip loin steaks

Author: A. K. Wilfong, K. V. McKillip, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. E. Boyle, and T. G. O’Quinn3

Read the white paper here.

 

If you have any questions regarding white papers supported by the Angus Foundation, please call the Angus Foundation at 816-383-5100.

 

Click here for current research projects supported by the Angus Foundation.

 

Click here for external requests for funding.