D. Boler

发表

The effect of pH on shelf-life of pork during aging and simulated retail display.

J. Killefer, F. Mckeith, R. McKeith, 2009, Meat science.

D. Boler, 2014 .

The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

T. K. Ruth, D. Boler, A. Dilger, 2021, Foods.

Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines.

D. Boler, A. Dilger, Jack D Redifer, 2020, Journal of animal science.

Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings

J. DeRouchey, M. Tokach, R. Goodband, 2019, Meat and Muscle Biology.

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

D. Boler, A. Dilger, L. Honegger, 2019, Journal of animal science.

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.

R. Dilger, D. Boler, A. Dilger, 2019, Journal of animal science.

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.

S. Shackelford, D. King, D. Boler, 2018, Journal of animal science.

The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness.

D. Boler, A. Dilger, E. Richardson, 2018, Journal of animal science.

The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.

K. B. Wilson, C. Schwab, D. Boler, 2017, Journal of animal science.

Consumer Attitudes Towards Color and Marbling of Fresh Pork Defining Color

S. Moeller, D. Boler, 2012 .

Supranutritional supplementation of vitamin E influences mitochondrial proteome profile of post-mortem longissimus lumborum from feedlot heifers

D. Boler, A. Dilger, D. Shike, 2019, South African Journal of Animal Science.

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

T. Felix, D. Boler, A. Dilger, 2019, South African Journal of Animal Science.

Ractopamine-induced changes in sarcoplasmic proteome profile of post-rigor pork semimembranosus muscle

D. Boler, B. Bohrer, S. Suman, 2017 .

Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs.

R. Dilger, D. Boler, A. Dilger, 2020, Journal of animal science.

Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, and gut integrity in finishing pigs.

B. Kerr, D. Boler, A. Dilger, 2018, Journal of animal science.

What is meat? A perspective from the American Meat Science Association

D. Woerner, D. Boler, 2017 .

Effects of the porcine IGF2 intron 3-G3072A mutation on carcass cutability, meat quality, and bacon processing.

J. Beever, D. Boler, A. Dilger, 2014, Journal of animal science.

Ractopamine-Induced Remodeling in the Mitochondrial Proteome of Postmortem Longissimus Lumborum Muscle from Feedlot Steers

T. Felix, D. Boler, A. Dilger, 2022, Livestock Science.

Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle

D. Boler, A. Dilger, D. Shike, 2022, Meat and Muscle Biology.

Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops.

B. Kerr, D. Boler, A. Dilger, 2018, Journal of animal science.

Effect of feeding ractopamine hydrochloride (Optaflexx) with or without supplemental zinc and chromium propionate on growth performance, carcass characteristics, and meat quality of finishing steers.

T. Felix, D. Boler, A. Dilger, 2014, Journal of animal science.

Effect of ractopamine hydrochloride (Optaflexx) dose on live animal performance, carcass characteristics and tenderness in early weaned beef steers.

J. Scanga, J. Killefer, F. Mckeith, 2012, Meat science.

Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride.

M. J. Ritter, J. Killefer, F. Mckeith, 2011, Journal of animal science.

Effects of feeding zilpaterol hydrochloride for twenty to forty days on carcass cutability and subprimal yield of calf-fed Holstein steers.

D. M. Allen, D. Vanoverbeke, R. Delmore, 2009, Journal of animal science.

The effect of zilpaterol hydrochloride on meat quality of calf-fed Holstein steers.

D. M. Allen, M. Dikeman, D. Vanoverbeke, 2009, Journal of animal science.

The use of performance-enhancing technologies in global livestock production

D. Boler, A. Dilger, 2016 .

Non-Destructive Luminescence-Based Screening Tool for Listeria monocytogenes Growth on Ham

Michael J. Miller, M. Stasiewicz, D. Boler, 2020, Foods.

Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation.

F. Yan, J. Zhao, J. Killefer, 2011, Poultry science.

Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows.

J. Zhao, J. Killefer, F. Mckeith, 2012, Journal of animal science.

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life.

M. S. Brewer, D. Mahan, J. Killefer, 2009, Meat science.

Effects of pelleting diets without or with distillers' dried grains with solubles on growth performance, carcass characteristics, and gastrointestinal weights of growing-finishing barrows and gilts.

H. Stein, D. Boler, A. Dilger, 2016, Journal of animal science.

Effects of narasin (Skycis) on live performance and carcass traits of finishing pigs sold in a three-phase marketing system.

S. Gruber, D. Boler, A. Dilger, 2015, Journal of animal science.

Effects of feeding lubabegron on gas emissions, growth performance, and carcass characteristics of beef cattle housed in small-pen environmentally monitored enclosures during the last 3 mo of the finishing period

Yongjing Zhao, F. Mitloehner, S. Gruber, 2021, Journal of animal science.

Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.

J. Killefer, F. Mckeith, S. F. Holmer, 2012, Journal of food science.

Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon.

B. Kerr, D. Boler, A. Dilger, 2018, Journal of animal science.

Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis.

D. Boler, T. P. J. Silva, B. Bohrer, 2015, Meat science.

Effects of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs.

J. Killefer, F. Mckeith, D. Boler, 2011, Journal of Animal Science.

Effect of gonadotropin releasing factor suppression with an immunological on growth performance, estrus activity, carcass characteristics, and meat quality of market gilts.

D. Boler, D. Thompson, V. King, 2014, Journal of animal science.

Comparison of varying doses and durations of ractopamine hydrochloride on late-finishing pig carcass characteristics and meat quality.

M. J. Ritter, J. Killefer, F. Mckeith, 2011, Journal of animal science.

Fresh meat quality and further processing characteristics of shoulders from finishing pigs fed ractopamine hydrochloride (Paylean).

M. J. Ritter, J. Killefer, F. Mckeith, 2012, Journal of animal science.

Effects of slaughter time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigs.

J. Killefer, F. Mckeith, D. Boler, 2012, Journal of animal science.

Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications.

D. Boler, A. Dilger, B. Harsh, 2019, Meat science.

Effects of full fat rice bran and defatted rice bran on growth performance and carcass characteristics of growing-finishing pigs.

H. Stein, D. Boler, A. Dilger, 2018, Journal of animal science.

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

D. Boler, A. Dilger, R. Johnson, 2017, Translational animal science.

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

D. Boler, A. Dilger, K. Prusa, 2015, Journal of animal science.

Effects of immunological castration (Improvest) on further processed belly characteristics and commercial bacon slicing yields of finishing pigs.

D. Boler, B. Bohrer, A. Schroeder, 2014, Journal of animal science.

Effects of immunological castration and distiller's dried grains with solubles on carcass cutability and commercial bacon slicing yields of barrows slaughtered at two time points.

D. Boler, A. Dilger, B. Bohrer, 2014, Journal of animal science.

Effects of immunological castration (Improvest) on changes in dressing percentage and carcass characteristics of finishing pigs.

J. Killefer, C. Puls, M. Ellis, 2014, Journal of animal science.

The effect of immunization against GnRF on nutrient requirements of male pigs: a review.

M. Tokach, C. D. de Lange, F. Dunshea, 2013, Animal : an international journal of animal bioscience.

Effects of increasing lysine on further processed product characteristics from immunologically castrated male pigs.

J. Killefer, F. Mckeith, D. Boler, 2011, Journal of animal science.

Comparison of variability in pork carcass composition and quality between barrows and gilts.

S. Shackelford, T. Wheeler, D. King, 2016, Journal of animal science.

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.

K. B. Wilson, H. Stein, D. Boler, 2018, Meat science.

Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

K. B. Wilson, D. Boler, A. Dilger, 2017 .

Effects of marketing group and production focus on quality and variability of adipose tissue and bellies sourced from a commercial processing facility.

K. B. Wilson, S. Shackelford, T. Wheeler, 2016, Journal of animal science.

Effects of feeding pelleted diets without or with distillers dried grains with solubles on fresh belly characteristics, fat quality, and commercial bacon slicing yields of finishing pigs.

K. B. Wilson, H. Stein, D. Boler, 2016, Journal of animal science.

Effects of feeding high protein or conventional canola meal on dry cured and conventionally cured bacon.

H. Stein, D. Boler, B. Bohrer, 2015, Meat science.

Effect of mannan oligosaccharides (Bio-Mos) and outdoor access housing on pig growth, feed efficiency and carcass composition.

H. Zerby, S. Moeller, B. Wenner, 2013, Journal of animal science.

Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg

J. DeRouchey, M. Tokach, R. Goodband, 2020, Translational animal science.

Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

J. DeRouchey, M. Tokach, R. Goodband, 2019, Meat and Muscle Biology.

Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms

J. DeRouchey, M. Tokach, R. Goodband, 2019, Meat and Muscle Biology.

Meat and Muscle BiologyTM Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings1,2

Elaine, J. DeRouchey, M. Tokach, 2019 .

Meat and Muscle BiologyTM Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms1,2,3

J. DeRouchey, M. Tokach, R. Goodband, 2019 .

Characterization of variability in pork carcass composition and primal quality,.

S. Shackelford, T. Wheeler, D. King, 2017, Journal of Animal Science.

Effects of feeding generic ractopamine (Actogain) with or without the combination of monensin and tylosin phosphate on growth performance, carcass characteristics, and tenderness of finishing steers

D. Boler, A. Dilger, M. Edmonds, 2015 .

Characteristics of Ham Knuckles and Bacon Cured Using Different Brine and Meat Temperatures

S. F. Holmer, D. Boler, A. Dilger, 2017 .

Characterization of Pork Loin Chop Color Stability Using Loin Quality Traits and Instrumental Discoloration Measures

D. Boler, A. Dilger, B. Harsh, 2022, Meat and Muscle Biology.

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness

D. Boler, A. Dilger, B. Harsh, 2022, Foods.

Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123.

S. Shackelford, T. Wheeler, D. King, 2019, Journal of animal science.

Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires.

D. Boler, A. Dilger, B. Harsh, 2018, Journal of animal science.

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

S. Shackelford, T. Wheeler, D. King, 2017, Journal of animal science.

Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market.

S. Mancini, D. Boler, A. Dilger, 2015, Journal of animal science.

Effects of feeding ractopamine (Paylean) on growth and carcass traits in finishing pigs marketed at equal slaughter weights

M. J. Ritter, F. Mckeith, D. Boler, 2012 .

Muscle Gene Expression Associated with Increased Marbling in Beef Cattle

T. R. Carr, J. Killefer, F. Mckeith, 2011, Animal biotechnology.

ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS

J. Killefer, M. Ellis, F. Mckeith, 2010 .

Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

S. Mancini, D. Boler, A. Dilger, 2016 .

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

K. B. Wilson, S. Shackelford, T. Wheeler, 2016, Journal of animal science.

Effects of supplementing zinc or chromium to finishing steers fed ractopamine hydrochloride on growth performance, carcass characteristics, and meat quality.

T. Felix, D. Boler, A. Dilger, 2016, Journal of animal science.

Growth performance of immunologically castrated (with Improvest) barrows (with or without ractopamine) compared to gilt, physically castrated barrow, and intact male pigs.

J. Killefer, C. Puls, M. Ellis, 2014, Journal of animal science.

Effects of feeding canola meal from high-protein or conventional varieties of canola seeds on growth performance, carcass characteristics, and cutability of pigs.

H. Stein, Y. Liu, D. Boler, 2015, Journal of Animal Science.

Evaluation of different doses and durations of ractopamine (Paylean) on growth performance and carcass characteristics of late finishing market pigs

M. J. Ritter, D. Boler, G. Allee, 2012 .

A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts.

C. Fedler, D. Boler, K. Prusa, 2014, Journal of animal science.

Continuous Infusion of 20‐Hydroxyecdysone Increased Mass of Triceps Brachii in C57BL/6 Mice

M. Lila, J. Killefer, D. Boler, 2013, Phytotherapy research : PTR.

Effects of endo-1,4-β-d-mannanase enzyme (Hemicell HT 1.5×) on the growth performance of nursery pigs

D. Boler, G. Allee, R. S. Fry, 2014 .

Ractopamine hydrochloride and immunological castration in pigs. Part 1: fresh belly characteristics for bacon processing and quality

D. Boler, E. Silveira, R. Barbosa, 2017 .

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

K. B. Wilson, S. Shackelford, T. Wheeler, 2016, Journal of animal science.

Predicting pork loin chop yield using carcass and loin characteristics.

K. B. Wilson, C. Schwab, M. Ellis, 2016, Journal of animal science.

The effects of dietary ractopamine on the performance and carcass characteristics of late-finishing market pigs with a previous history of porcine circovirus type 2 associated disease (PCVAD)

M. J. Ritter, D. Boler, G. Allee, 2013 .

A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality.

D. Boler, A. Dilger, B. Bohrer, 2017, Meat science.

Impact of ractopamine hydrochloride on growth, efficiency, and carcass traits of finishing pigs in a three-phase marketing strategy.

M. J. Ritter, D. Boler, G. Allee, 2014, Journal of animal science.

Meta-analysis of the effects of ractopamine hydrochloride on carcass cutability and primal yields of finishing pigs.

M. J. Ritter, D. Boler, B. Bohrer, 2013, Journal of animal science.

Meat Science Lexicon

M. Dikeman, J. Sindelar, D. Woerner, 2018, Meat and Muscle Biology.

The effects of high pressure processing on pork quality, palatability, and further processed products.

J. Killefer, F. Mckeith, S. F. Holmer, 2011, Meat science.