J. Lowell

发表

Evaluation of the changes in composition of pork chops during cooking

A. Dilger, B. Harsh, K. N. Gaffield, 2020, Translational 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.

Comparative digestibility of energy and nutrients in diets fed to sows and growing pigs

H. Stein, Yanhong Liu, J. Lowell, 2015, Archives of animal nutrition.

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.

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.

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.

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 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 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.

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 .

Evaluation of the changes in composition of pork chops during cooking

A. Dilger, B. Harsh, E. D. Schunke, 2019, Translational 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.