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Journal Abstract Search

331 related items for PubMed ID: 35727741

  • 1. Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights.
    Price HE, Barkley KE, Lerner AB, Harsh BN, Woodworth JC, Tokach MD, Dritz SS, Goodband RD, DeRouchey JM, O'Quinn TG, Allerson MW, Fields B, King DA, Wheeler TL, Shackelford SD, Boler DD, Dilger AC.
    J Anim Sci; 2022 Aug 01; 100(8):. PubMed ID: 35727741
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  • 2. The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness.
    Richardson EL, Fields B, Dilger AC, Boler DD.
    J Anim Sci; 2018 Sep 07; 96(9):3768-3776. PubMed ID: 29982650
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  • 6. Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility,
    Harsh BN, Arkfeld EK, Mohrhauser DA, King DA, Wheeler TL, Dilger AC, Shackelford SD, Boler DD.
    J Anim Sci; 2017 Nov 07; 95(11):4958-4970. PubMed ID: 29293702
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  • 8. Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.
    Shackelford SD, Wheeler TL, Koohmaraie M.
    J Anim Sci; 2004 Jan 07; 82(1):238-41. PubMed ID: 14753367
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  • 9. Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops.
    Overholt MF, Kim GD, Boler DD, Kerr BJ, Dilger AC.
    J Anim Sci; 2018 Jun 29; 96(7):2710-2722. PubMed ID: 29726946
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  • 11. TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide.
    Bryan EE, Smith BN, Dilger RN, Dilger AC, Boler DD.
    J Anim Sci; 2019 Jul 30; 97(8):3348-3353. PubMed ID: 31190071
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  • 13. Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness.
    Nethery TN, Boler DD, Harsh BN, Dilger AC.
    Foods; 2022 Jan 05; 11(1):. PubMed ID: 35010257
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  • 16. Do carcass traits influence consumer perception of pork eating quality?
    Valente Junior DT, Mandell IB, Bohrer BM, Dorleku JB, Campbell CP, Silva TE, Detmann E, Saraiva A, Juárez M, Duarte MS.
    Meat Sci; 2024 Feb 05; 208():109381. PubMed ID: 37931578
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  • 17. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
    Crawford SM, Moeller SJ, Zerby HN, Irvin KM, Kuber PS, Velleman SG, Leeds TD.
    Meat Sci; 2010 Apr 05; 84(4):607-12. PubMed ID: 20374831
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  • 19. Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).
    Fernández-Dueñas DM, Myers AJ, Scramlin SM, Parks CW, Carr SN, Killefer J, McKeith FK.
    J Anim Sci; 2008 Dec 05; 86(12):3544-50. PubMed ID: 18765853
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  • 20. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K, Borup U, Therkildsen M.
    J Anim Sci; 2010 May 05; 88(5):1830-41. PubMed ID: 20118418
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