Schunke E - Search Results

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Evaluation of the changes in composition of pork chops during cooking.

Gaffield KN, Schunke ED, Lowell JE, Dilger AC, Harsh BN. Gaffield KN, et al. Among authors: schunke ed. Transl Anim Sci. 2020 Aug 18;4(3):txaa154. doi: 10.1093/tas/txaa154. eCollection 2020 Jul. Transl Anim Sci. 2020. PMID: 32904975 Free PMC article.

Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications.

Lowell JE, Schunke ED, Harsh BN, Bryan EE, Stahl CA, Dilger AC, Boler DD. Lowell JE, et al. Among authors: schunke ed. Meat Sci. 2019 Aug;154:96-108. doi: 10.1016/j.meatsci.2019.04.010. Epub 2019 Apr 9. Meat Sci. 2019. PMID: 31022587

Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH.

Honegger LT, Richardson E, Schunke ED, Dilger AC, Boler DD. Honegger LT, et al. Among authors: schunke ed. J Anim Sci. 2019 May 30;97(6):2460-2467. doi: 10.1093/jas/skz117. J Anim Sci. 2019. PMID: 30968136 Free PMC article.

Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires.

Lowell JE, Schunke ED, Harsh BN, Bryan EE, Overholt MF, Stahl CA, Dilger AC, Boler DD. Lowell JE, et al. Among authors: schunke ed. J Anim Sci. 2018 Nov 21;96(11):4644-4657. doi: 10.1093/jas/sky315. J Anim Sci. 2018. PMID: 30085155 Free PMC article.

Role of the Na(+)-translocating NADH:quinone oxidoreductase in voltage generation and Na(+) extrusion in Vibrio cholerae.

Vorburger T, Nedielkov R, Brosig A, Bok E, Schunke E, Steffen W, Mayer S, Götz F, Möller HM, Steuber J. Vorburger T, et al. Among authors: schunke e. Biochim Biophys Acta. 2016 Apr;1857(4):473-82. doi: 10.1016/j.bbabio.2015.12.010. Epub 2015 Dec 22. Biochim Biophys Acta. 2016. PMID: 26721205 Free article.

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