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Meat Science|December 29, 2020
Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meatSubash C Kethavath, Ko-Eun Hwang, Maggie A Mickelson, et al.Journal of Food Science|April 22, 2025
Comparison of peracetic acid and bacteriophage application by vascular rinsing on Salmonella reduction in lymph nodes of goat carcassesSerhat Al, Adam J Franzen, Koeun Hwang, et al.Meat Science|September 18, 2024
Carcass chilling method and electrical stimulation effects on meat quality and color in lambMaggie A Mickelson, Robyn D Warner, Rod J Polkinghorne, et al.Meat Science|November 5, 2021
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classesSubash C Kethavath, Ligia da Cunha Moreira, Ko-Eun Hwang, et al.Journal of Animal Science|November 8, 2021
Relationship of tissue dimensions and three captive bolt placements on cadaver heads from mature swine (Sus scrofa domesticus) > 200 kg body weightKarly N Anderson, Kaysie J Allen, Angela Baysinger, et al.Pageof 3