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Commentary: Increasing productivity, meat yield, and beef quality through genetic selection, management, and technology

Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2013-03-19)
A biopsy technique to predict quality in the live beef animal with emphasis on tenderness

Dikeman, Michael E.; Melton, C.C.; Tuma, H.J.; Beecher, G.R. (Kansas State University. Agricultural Experiment Station, 2011-03-17)
Aging method, USDA quality grade, and endpoint temperature affect eating quality of beef longissimus lumborum steaks

Obuz, E.; Gok, V.; Akaya, L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012-04-03)
Needle-free injection enhancement of beef improves tenderness but slightly increases microbial translocation

Sutterfield, A.; Crow, B.A.; Grobbel, J.P.; Phebus, Randall K.; Dikeman, Michael E.; Hollis, Larry C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
The Tenderometer as a tool for evaluating beef tenderness

Tuma, H.J.; Allen, Dell M.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2011-03-17)
Ultrasound versus convection cooking of beef longissimus and pectoralis muscles

Pohlman, F.W.; Zayas, J.F.; Dikeman, Michael E.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
Modeled, multistage convection cooking of beef semitendinosus roasts to denature collagen and to optimize tenderness

Powell, T.H.; Hunt, Melvin C.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
Effects of freezing and location within the beef longissimus muscle (strip loin steak) on tenderness

Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C.; Boyer, John E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
A comparison of beef flavor intensity among major muscles

Carmack, C.F.; Schwenke, J.R.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-14)
Preliminary carcass and meat research results from cycle iv of the cattle germ plasm evaluation program

Cundiff, L.V.; Koch, R.M.; Gregory, K.E.; Crouse, J.D.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-02)