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• A summary review of carcass cutability data comparing primal value of immunologically and physically castrated barrows

  Harsh, B. N., Cowles, B., Johnson, R. C., Pollmann, D. S., Schroeder, A. L., Dilger, A. C. & Boler, D. D., Feb 1 2017, In: Translational Animal Science. 1, 1, p. 77-89 13 p.

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

  • barrows
  • Weights and Measures
  • carcass weight
  • Accidental Falls
  • United States Department of Agriculture

• Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility

  Harsh, B. N., Arkfeld, E. K., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D. & Boler, D. D., Nov 2017, In: Journal of animal science. 95, 11, p. 4958-4970 13 p.

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

  • pork quality
  • loins
  • carcass weight
  • Color
  • Swine

• Effect of immunological castration management strategy on lipid oxidation and sensory characteristics of bacon stored under simulated food service conditions

  Herrick, R. T., Tavárez, M. A., Harsh, B. N., Mellencamp, M. A., Boler, D. D. & Dilger, A. C., Jul 2016, In: Journal of animal science. 94, 7, p. 3084-3092 9 p.

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

  • imitation foods
  • Food Services
  • bacon
  • food service
  • barrows

• Effects of aging on the fundamental color chemistry of dark-cutting beef

  English, A. R., Wills, K. M., Harsh, B. N., Mafi, G. G., VanOverbeke, D. L. & Ramanathan, R., Sep 2016, In: Journal of animal science. 94, 9, p. 4040-4048 9 p.

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

  • Red Meat
  • chemistry
  • beef
  • Color
  • color

• 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

• 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 journal › Article › peer-review

  • bacon
  • slicing
  • swine finishing
  • carcass characteristics
  • sires

• 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

• Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts

  Lowell, J. E., Overholt, M. F., Harsh, B. N., Stahl, C. A., Dilger, A. C. & Boler, D. D., Dec 1 2017, In: Translational Animal Science. 1, 4, p. 607-619 13 p.

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

  • chops
  • barrows
  • Red Meat
  • loins
  • gilts