Anna Carol Dilger

20092019
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Research Output 2009 2019

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
ham
loins
carcass weight
pork
Weights and Measures

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
chops
marbling
Cooking
pork
cooking

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

bacon
slicing
carcass characteristics
sires
finishing

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
proteome
longissimus muscle
beef
muscles
beta-adrenergic agonists

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., Jul 30 2019, In : Journal of animal science. 97, 8, p. 3348-3353 6 p.

Research output: Contribution to journalArticle

Open Access
sous vide
chops
pork
Weights and Measures
Cooking