Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Annie B Lerner"'
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display
Externí odkaz:
https://doaj.org/article/1c8911d3b7a14327972d5659ea58e928
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less
Externí odkaz:
https://doaj.org/article/711e9b96cd1e45e18c51207a1423a8bb
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, Kayla E. Barkley, Lauren T. Honegger, Matt W. Allerson, Mike D. Tokach, Robert D Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective was to characterize ham and loin quality of carcasses ranging from 78 to 145 kg (average ∼119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin pH, instrumental and visual color and iodi
Externí odkaz:
https://doaj.org/article/617ae0c679bc4e7f959f8e821a2d4e57
Autor:
Hannah E Price, Kayla E Barkley, Annie B Lerner, Bailey N Harsh, Jason C Woodworth, Mike D Tokach, Steve S Dritz, Robert D Goodband, Joel M DeRouchey, Travis G O’Quinn, Matt W Allerson, Brandon Fields, David A King, Tommy L Wheeler, Steven D Shackelford, Dustin D Boler, Anna C Dilger
Publikováno v:
J Anim Sci
Pork hot carcass weights (HCW) have been increasing 0.6 kg per year, and if they continue to increase at this rate, they are projected to reach an average weight of 118 kg by the year 2050. This projection in weight is a concern for pork packers and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30f73af79ab0b3fb88be3bac1fe3ff0c
https://europepmc.org/articles/PMC9412177/
https://europepmc.org/articles/PMC9412177/
Autor:
Dwight J, Shawk, Mike D, Tokach, Robert D, Goodband, Steve S, Dritz, Jason C, Woodworth, Joel M, DeRouchey, Annie B, Lerner, Fangzhou, Wu, Carine M, Vier, Madison M, Moniz, Kayla N, Nemechek
Publikováno v:
Journal of animal science. 97(2)
Three studies were conducted to determine the effects of source and concentration of Na and Cl on pig growth performance from 7 to 12 kg. In all three experiments, pigs were fed a common diet (0.33% Na and 0.77% Cl) for 7 or 8 d after weaning then ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::58c803f63adb7ac231b4b9a114646bce
https://pubmed.ncbi.nlm.nih.gov/30452648
https://pubmed.ncbi.nlm.nih.gov/30452648
Autor:
Dwight J, Shawk, Robert D, Goodband, Mike D, Tokach, Steve S, Dritz, Joel M, DeRouchey, Jason C, Woodworth, Annie B, Lerner, Hayden E, Williams
Publikováno v:
Transl Anim Sci
Three studies evaluated the effects of added dietary salt on growth performance of pigs weighing 7 to 10, 11 to 30, and 27 to 65 kg. In experiment 1, 325 pigs were used with 5 pigs per pen and 13 pens per treatment. Pigs were fed a diet (0.39% Na and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::8206eb5fbdff932aa2eaab21cd07f81a
https://europepmc.org/articles/PMC7200473/
https://europepmc.org/articles/PMC7200473/