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Foods (Basel, Switzerland)|March 14, 2026
Effects of 222 nm Far-UVC Light on Color and Lipid Oxidation in Ready-to-Eat Deli Ham and Turkey During StorageJonathan J McDonald, Yi-Cheng Wang, Bailey N Harsh
Foods (Basel, Switzerland)|January 11, 2022
Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of DonenessTaylor N Nethery, Dustin D Boler, Bailey N Harsh, et al.
Journal of Animal Science|May 16, 2018
Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniquesBailey N Harsh, Dustin D Boler, Steven D Shackelford, et al.
Translational Animal Science|September 9, 2020
Evaluation of the changes in composition of pork chops during cookingKatelyn N Gaffield, Emily D Schunke, Jessica E Lowell, et al.
Journal of Animal Science|August 27, 2022
Effects of feeding high oleic soybean oil to growing-finishing pigs on loin and belly qualityKatelyn N Gaffield, Dustin D Boler, Ryan N Dilger, et al.
Journal of Animal Science|March 9, 2022
Effects of feeding high oleic soybean oil to growing-finishing pigs on growth performance and carcass characteristicsKatelyn N Gaffield, Dustin D Boler, Ryan N Dilger, et al.
Translational Animal Science|December 2, 2021
Effects of ractopamine hydrochloride on nutrient digestibility and nitrogen excretion of finishing beef cattleBailey N Harsh, Brady J Klatt, Mareah J Volk, et al.
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