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Meat Science|April 27, 2010
The effect of pH on shelf-life of pork during aging and simulated retail displayS F Holmer, R O McKeith, D D Boler, et al.
Journal of Animal Science|November 12, 2005
The effects of ractopamine hydrochloride on lean carcass yields and pork quality characteristicsS N Carr, D J Ivers, D B Anderson, et al.
Journal of Animal Science|August 2, 2012
Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrowsD D Boler, D M Fernández-Dueñas, L W Kutzler, et al.
Journal of Animal Science|July 10, 2014
Effects of feeding ractopamine hydrochloride (Paylean) to physical and immunological castrates (Improvest) in a commercial setting on carcass cutting yields and loin qualityB K Lowe, G D Gerlemann, S N Carr, et al.
Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materialsR C Person, D R McKenna, J W Ellebracht, et al.
Journal of Animal Science|July 10, 2014
Effects of feeding ractopamine hydrochloride (Paylean) to physical and immunological castrates (Improvest) in a commercial setting on growth performance and carcass characteristicsB K Lowe, G D Gerlemann, S N Carr, et al.
Meat Science|December 22, 2010
The effects of high pressure processing on pork quality, palatability, and further processed productsC M Souza, D D Boler, D L Clark, et al.
Journal of Food Science|January 21, 2012
Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural propertiesC M Souza, D D Boler, D L Clark, et al.
Meat Science|November 20, 2015
Ham and belly processing characteristics of immunological castrated barrows (Improvest) fed ractopamine hydrochloride (Paylean)B K Lowe, M F Overholt, G D Gerlemann, et al.
Journal of Animal Science|April 22, 2010
Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and baconC M Leick, C L Puls, M Ellis, et al.
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