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• 2016

  Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility

  Arkfeld, E. K., Wilson, K. B., Overholt, M. F., Harsh, B. N., Lowell, J. E., Hogan, E. K., Klehm, B. J., Bohrer, B. M., Kroscher, K. A., Peterson, B. C., Stites, C. R., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D. & Boler, D. D., Dec 2016, In: Journal of animal science. 94, 12, p. 5144-5154 11 p.

  Research output: Contribution to journal › Article › peer-review

  • ham
  • Marketing
  • marketing
  • pork quality
  • Swine

• Pork loin quality is not indicative of fresh belly or fresh and cured ham quality

  Arkfeld, E. K., Wilson, K. B., Overholt, M. F., Harsh, B. N., Lowell, J. E., Hogan, E. K., Klehm, B. J., Bohrer, B. M., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D. & Boler, D. D., Dec 2016, In: Journal of animal science. 94, 12, p. 5155-5167 13 p.

  Research output: Contribution to journal › Article › peer-review

  • pork quality
  • Red Meat
  • loins
  • pork
  • ham
• 2018

  Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling

  Klehm, B. J., King, D. A., Dilger, A. C., Shackelford, S. D. & Boler, D. D., May 4 2018, In: Journal of animal science. 96, 5, p. 1736-1744 9 p.

  Research output: Contribution to journal › Article › peer-review

  • meat aging
  • chops
  • marbling
  • Red Meat
  • Product Packaging