F K McKeith

发表

A study of operator effects on ultrasonic measures of fat depth and longissimus muscle area in cattle, sheep and pigs.

J. Novakofski, D. McLaren, F. Mckeith, 1991, Journal of animal science.

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.

M. S. Brewer, J. Killefer, M. Ellis, 2008, Journal of animal science.

Effects of multiple concurrent stressors on rectal temperature, blood acid-base status, and longissimus muscle glycolytic potential in market-weight pigs.

M. J. Ritter, D. B. Anderson, S. Curtis, 2009, Journal of animal science.

Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics.

M. S. Brewer, F. Mckeith, L. G. Zhu, 2001, Meat science.

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters.

M. S. Brewer, F. Mckeith, L. G. Zhu, 2001, Meat science.

Feed intake pattern of group-housed growing-finishing pigs monitored using a computerized feed intake recording system.

M. Ellis, F. Mckeith, E. Wilson, 1997, Journal of animal science.

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

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

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

R. Fernando, M. Ellis, F. Mckeith, 1996, Journal of animal science.