| Consumer evaluation of beef of known categories of tenderness SJ Boleman, SL Boleman, RK Miller, JF Taylor, HR Cross, TL Wheeler, ... Journal of animal science 75 (6), 1521-1524, 1997 | 720 | 1997 |
| National beef tenderness survey JB Morgan, JW Savell, DS Hale, RK Miller, DB Griffin, HR Cross, ... Journal of Animal Science 69 (8), 3274-3283, 1991 | 637 | 1991 |
| Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat. AMSA www.meatscience.org/sensory, 1-106, 2016 | 566* | 2016 |
| Beef customer satisfaction: Role of cut, USDA quality grade, and city on in-home consumer ratings TR Neely, CL Lorenzen, RK Miller, JD Tatum, JW Wise, JF Taylor, ... Journal of Animal Science 76 (4), 1027-1033, 1998 | 263 | 1998 |
| A comparison of Warner-Bratzler shear force assessment within and among institutions TL Wheeler, SD Shackelford, LP Johnson, MF Miller, RK Miller, ... Journal of animal science 75 (9), 2423-2432, 1997 | 254 | 1997 |
| Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins RD Smith, KL Nicholson, JDW Nicholson, KB Harris, RK Miller, DB Griffin, ... Meat science 79 (4), 631-639, 2008 | 247 | 2008 |
| Development of a lexicon for beef flavor in intact muscle K Adhikari, E CHAMBERS IV, R Miller, L VÁZQUEZ‐ARAÚJO, ... Journal of Sensory studies 26 (6), 413-420, 2011 | 216 | 2011 |
| Beef customer satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values CL Lorenzen, RK Miller, JF Taylor, TR Neely, JD Tatum, JW Wise, ... Journal of Animal Science 81 (1), 143-149, 2003 | 195 | 2003 |
| Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days TD Schnell, KE Belk, JD Tatum, RK Miller, GC Smith Journal of animal Science 75 (5), 1195-1202, 1997 | 195 | 1997 |
| Beef flavor: A review from chemistry to consumer CR Kerth, RK Miller Journal of the Science of Food and Agriculture 95 (14), 2783-2798, 2015 | 190 | 2015 |
| Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups MA Laster, RD Smith, KL Nicholson, JDW Nicholson, RK Miller, DB Griffin, ... Meat Science 80 (3), 795-804, 2008 | 190 | 2008 |
| Beef customer satisfaction: Cooking method and degree of doneness effects on the top loin steak CL Lorenzen, TR Neely, RK Miller, JD Tatum, JW Wise, JF Taylor, ... Journal of Animal Science 77 (3), 637-644, 1999 | 189 | 1999 |
| Using calcium chloride injection to improve tenderness of beef from mature cows JB Morgan, RK Miller, FM Mendez, DS Hale, JW Savell Journal of animal science 69 (11), 4469-4476, 1991 | 189 | 1991 |
| Implant strategies during feeding: Impact on carcass grades and consumer acceptability DL Roeber, RC Cannell, KE Belk, RK Miller, JD Tatum, GC Smith Journal of Animal Science 78 (7), 1867-1874, 2000 | 184 | 2000 |
| Factors affecting the quality of raw meat. RK Miller | 171 | 2002 |
| Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses GD Stolowski, BE Baird, RK Miller, JW Savell, AR Sams, JF Taylor, ... Meat Science 73 (3), 475-483, 2006 | 167 | 2006 |
| National beef tenderness survey–2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments KL Voges, CL Mason, JC Brooks, RJ Delmore, DB Griffin, DS Hale, ... Meat Science 77 (3), 357-364, 2007 | 166 | 2007 |
| Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature SJ Moeller, RK Miller, KK Edwards, HN Zerby, KE Logan, TL Aldredge, ... Meat Science 84 (1), 14-22, 2010 | 165 | 2010 |
| Effect of sodium lactate on microbial and chemical composition of cooked beef during storage LS Papadopoulos, RK Miller, GR Acuff, C Vanderzant, HR Cross Journal of Food Science 56 (2), 341-347, 1991 | 164 | 1991 |
| Quality characteristics RK Miller Muscle foods: meat poultry and seafood technology, 296-332, 1994 | 159 | 1994 |
