Anna Carol Dilger

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Research Output

Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir1,2,3

Overholt, M. F., Arkfeld, E. K., Bryan, E. E., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D. & Boler, D. D., Jan 1 2019, In : Journal of animal science. 97, 6, p. 2441-2449 9 p.

Research output: Contribution to journalArticle

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

    Honegger, L. T., Richardson, E., Schunke, E. D., Dilger, A. C. & Boler, D. D., Jan 1 2019, In : Journal of animal science. 97, 6, p. 2460-2467 8 p.

    Research output: Contribution to journalArticle

    Open Access
  • 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, J. E., Schunke, E. D., Harsh, B. N., Bryan, E. E., Stahl, C. A., Dilger, A. C. & Boler, D. D., Aug 2019, In : Meat Science. 154, p. 96-108 13 p.

    Research output: Contribution to journalArticle

  • Ractopamine-induced changes in the proteome of post-mortem beef longissimus lumborum muscle

    Kim, H. M., Suman, S. P., Li, S., Beach, C. M., Nair, M. N., Zhai, C., Edenburn, B. M., Felix, T. L., Dilger, A. C. & Boler, D. D., Jan 1 2019, In : South African Journal of Animal Sciences. 49, 3, p. 424-431 8 p.

    Research output: Contribution to journalArticle

    Open Access
  • 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, E. E., Smith, B. N., Dilger, R. N., Dilger, A. C. & Boler, D. D., Aug 1 2019, In : Journal of animal science. 97, 8, p. 3348-3353 6 p.

    Research output: Contribution to journalArticle

    Open Access