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Journal of Animal Science|January 3, 2018
Effects of reducing dietary crude protein levels and replacement with crystalline amino acids on growth performance, carcass composition, and fresh pork quality of finishing pigs fed ractopamine hydrochlorideJ K Apple, C V Maxwell, B E Bass, et al.Meat Science|February 26, 2011
Compositional and instrumental firmness variations within fresh pork belliesKeely A Trusell, Jason K Apple, Janeal W S Yancey, et al.Meat Science|July 31, 2013
Color stability and tenderness variations within the gluteus medius from beef top sirloin buttsJason K Apple, James B Machete, Ryan J Stackhouse, et al.Journal of Animal Science|October 13, 2006
Treadmill exercise is not an effective methodology for producing the dark-cutting condition in young cattleJ K Apple, E B Kegley, D L Galloway, et al.Journal of Animal Science|May 3, 2016
Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beefR J Stackhouse, J K Apple, J W S Yancey, et al.Journal of the American Geriatrics Society|November 1, 1996
The Prevention for Elderly Persons (PEP) Program: a model of municipal and academic partnership to meet the needs of older persons for preventive servicesD B Reuben, S H Hirsch, J C Frank, et al.Meat Science|October 12, 2018
Cooked color of precooked ground beef patties manufactured with mature bull trimmingsJace J Hollenbeck, Jason K Apple, Janeal W S Yancey, et al.The Journal of Infectious Diseases|February 22, 2008
Cryptosporidium infection of human intestinal epithelial cells increases expression of osteoprotegerin: a novel mechanism for evasion of host defensesAlejandro Castellanos-Gonzalez, Linda S Yancey, Heuy-Ching Wang, et al.Poultry Science|September 1, 1985
Presumptive diagnosis of subclinical infections utilizing computer-assisted analysis of sequential enzyme-linked immunosorbent assays against multiple antigensE T Mallinson, D B Snyder, W W Marquardt, et al.Journal of Animal Science|May 17, 2011
Effects of L-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oilJ K Apple, J T Sawyer, C V Maxwell, et al.Pageof 4