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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. Price HE, et al. Among authors: harsh bn. J Anim Sci. 2022 Aug 1;100(8):skac206. doi: 10.1093/jas/skac206. J Anim Sci. 2022. PMID: 35727741 Free PMC article.
Pork loin quality is not indicative of fresh belly or fresh and cured ham quality.
Arkfeld EK, Wilson KB, Overholt MF, Harsh BN, Lowell JE, Hogan EK, Klehm BJ, Bohrer BM, Mohrhauser DA, King DA, Wheeler TL, Dilger AC, Shackelford SD, Boler DD. Arkfeld EK, et al. Among authors: harsh bn. J Anim Sci. 2016 Dec;94(12):5155-5167. doi: 10.2527/jas.2016-0886. J Anim Sci. 2016. PMID: 28046183
Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial.
Lowell JE, Bohrer BM, Wilson KB, Overholt MF, Harsh BN, Stein HH, Dilger AC, Boler DD. Lowell JE, et al. Among authors: harsh bn. Meat Sci. 2018 Feb;136:93-103. doi: 10.1016/j.meatsci.2017.10.011. Epub 2017 Oct 18. Meat Sci. 2018. PMID: 29107868
23 results