Showing results (1-10 of 135) with videos related to
Sort By:
Pageof 14
Meat Science|November 9, 2011
Evaluating an objective method to measure fresh pork loin firmnessP J Rincker, J Killefer, F K McKeithMeat Science|November 9, 2011
The influence of early post-mortem enhancement and accelerated chilling on pork qualityS F Holmer, F K McKeith, J KilleferMeat Science|November 9, 2011
Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristicsM S Brewer, L G Zhu, F K McKeithJournal of Animal Science|August 2, 2012
Up to 30% corn germ may be included in diets fed to growing-finishing pigs without affecting pig growth performance, carcass composition, or pork fat qualityJ W Lee, F K McKeith, H H SteinJournal of Animal Science|February 1, 1995
Effect on performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid-supplemented dietsB J Kerr, F K McKeith, R A EasterJournal of Animal Science|June 1, 1997
Feed intake pattern of group-housed growing-finishing pigs monitored using a computerized feed intake recording systemY Hyun, M Ellis, F K McKeith, et al.Journal of Animal Science|June 1, 1997
Incubation temperature effects on physical characteristics of normal, dark, firm and dry, and halothane-carrier pork longissimusJ McCaw, M Ellis, M S Brewer, et al.Meat Science|November 9, 2011
Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chopsC Prestat, J Jensen, F K McKeith, et al.Journal of Animal Science|August 3, 2010
Metabolizable energy content of refined glycerin and its effects on growth performance and carcass and pork quality characteristics of finishing pigsO F Mendoza, M Ellis, F K McKeith, et al.Journal of Food Science|January 24, 2008
Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to agingA J Stetzer, E Tucker, F K McKeith, et al.Pageof 14