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Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situationK Robbins, J Jensen, K J Ryan, et al.Journal of Animal Science|December 8, 2004
Effects of different cereal grains and ractopamine hydrochloride on performance, carcass characteristics, and fat quality in late-finishing pigsS N Carr, P J Rincker, J Killefer, et al.Journal of Animal Science|May 29, 2015
Impact of ractopamine hydrochloride on growth performance, carcass and pork quality characteristics, and responses to handling and transport in finishing pigsC L Puls, W E Trout, M J Ritter, et al.Journal of Animal Science|July 24, 2001
Early weaning and postweaning nutritional management affect feedlot performance of angus x simmental heifers and the relationship of 12th rib fat and marbling score to feed efficiencyE Wertz, L L Berge, P M Walker, et al.Journal of Animal Science|June 25, 2002
The impact of longissimus glycolytic potential and short-term feeding of magnesium sulfate heptahydrate prior to slaughter on carcass characteristics and pork qualityD N Hamilton, M Ellis, M D Hemann, et al.Journal of Animal Science|September 6, 2011
Effects of slaughter time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigsD D Boler, J Killefer, D M Meeuwse, et al.Journal of Animal Science|March 1, 1995
Growth and body composition of Meishan and Yorkshire barrows and giltsB R White, Y H Lan, F K McKeith, et al.Journal of Animal Science|December 1, 1992
Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of porkJ E Cannon, P J Bechtel, R A Easter, et al.Journal of Animal Science|January 1, 2010
Comparative effects of ractopamine hydrochloride and zilpaterol hydrochloride on growth performance, carcass traits, and longissimus tenderness of finishing steersS M Scramlin, W J Platter, R A Gomez, et al.Meat Science|April 27, 2010
Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavorA J Myers, S M Scramlin, A C Dilger, et al.Pageof 14