Zobrazeno 1 - 10
of 15
pro vyhledávání: '"B. J. Klehm"'
Autor:
Anna C. Dilger, B. J. Klehm, D. A. King, Dustin Boler, J. E. Lowell, M. F. Overholt, Steven D Shackelford
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
Approximately half of retail pork chops in the U.S. arrive at the store in case-ready packages. The other half arrives as intact-loins and are sliced when needed. Cutting chops from loins may increase moisture loss leading to lighter colored and less
Externí odkaz:
https://doaj.org/article/2e48f403976c47329023df81b69fb71e
Autor:
Anna C. Dilger, Bailey Harsh, B. J. Klehm, Dustin Boler, G. D. Kim, J. E. Lowell, M. F. Overholt
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
In livestock science and meat science, muscle fiber characteristics have been evaluated based on a cross-sectional area (CSA) of muscle fiber. However, muscle fiber is not planar but cylindrical. Thus, muscle fiber volume and volume-based characteris
Externí odkaz:
https://doaj.org/article/77656c7b84c649c995eb6814fbc94b57
Autor:
Dustin Dee Boler, C. R. Stites, B. J. Klehm, Benjamin M. Bohrer, Anna C Dilger, David A. King, B. C. Peterson, Steven D. Shackelford, B. N. Harsh, J. E. Lowell, K. B. Wilson, E. K. Arkfeld, E. K. Hogan, Kellie A Kroscher, D. A. Mohrhauser, Tommy L. Wheeler, M. F. Overholt
Publikováno v:
Journal of Animal Science. 94:5144-5154
The objective was: 1) to characterize the effect of marketing group on fresh and cured ham quality, and 2) to determine which fresh ham traits correlated to cured ham quality traits. Pigs raised in 8 barns representing 2 seasons (hot and cold) and 2
Autor:
Tommy L. Wheeler, David A. King, B. J. Klehm, Benjamin M. Bohrer, K. B. Wilson, E. K. Hogan, E. K. Arkfeld, J. E. Lowell, Steven D. Shackelford, B. N. Harsh, D. A. Mohrhauser, Dustin Dee Boler, Anna C Dilger, M. F. Overholt
Publikováno v:
Journal of Animal Science. 94:5155-5167
The objective was to characterize the relationship between fresh loin quality with fresh belly or fresh and cured ham quality. Pigs raised in 8 barns representing 2 seasons [cold ( = 4,290) and hot ( = 3,394)] and 2 production focuses [lean ( = 3,627
Autor:
J. E. Lowell, B. J. Klehm, Dustin Dee Boler, M. F. Overholt, Anna C Dilger, D. A. King, Steven D. Shackelford
Publikováno v:
Meat and Muscle Biology. 2
Approximately half of retail pork chops in the U.S. arrive at the store in case-ready packages. The other half arrives as intact-loins and are sliced when needed. Cutting chops from loins may increase moisture loss leading to lighter colored and less
Autor:
G. D. Kim, Anna C Dilger, B. J. Klehm, B. N. Harsh, Dustin Dee Boler, J. E. Lowell, M. F. Overholt
Publikováno v:
Meat and Muscle Biology. 2
In livestock science and meat science, muscle fiber characteristics have been evaluated based on a cross-sectional area (CSA) of muscle fiber. However, muscle fiber is not planar but cylindrical. Thus, muscle fiber volume and volume-based characteris
Publikováno v:
Journal of animal science. 96(5)
The objective was to determine the interactions between packaging type and degree of doneness on sensory traits of pork loins classified based on the newly proposed USDA quality grades. A total of 144 loins were selected from 2 groups of pigs (lean g
Autor:
E K, Arkfeld, K B, Wilson, M F, Overholt, B N, Harsh, J E, Lowell, E K, Hogan, B J, Klehm, B M, Bohrer, K A, Kroscher, B C, Peterson, C R, Stites, D A, Mohrhauser, D A, King, T L, Wheeler, A C, Dilger, S D, Shackelford, D D, Boler
Publikováno v:
Journal of animal science. 94(12)
The objective was: 1) to characterize the effect of marketing group on fresh and cured ham quality, and 2) to determine which fresh ham traits correlated to cured ham quality traits. Pigs raised in 8 barns representing 2 seasons (hot and cold) and 2
Autor:
E K, Arkfeld, K B, Wilson, M F, Overholt, B N, Harsh, J E, Lowell, E K, Hogan, B J, Klehm, B M, Bohrer, D A, Mohrhauser, D A, King, T L, Wheeler, A C, Dilger, S D, Shackelford, D D, Boler
Publikováno v:
Journal of animal science. 94(12)
The objective was to characterize the relationship between fresh loin quality with fresh belly or fresh and cured ham quality. Pigs raised in 8 barns representing 2 seasons [cold ( = 4,290) and hot ( = 3,394)] and 2 production focuses [lean ( = 3,627
Publikováno v:
Journal of Animal Science. 96:98-99