Pork Quality
Modeling Postmortem Physical and Chemical Changes in Muscle to Predict Water Holding Capacity and Color in Fresh Pork
January 11, 2001By Mark T. Morgan
Pork Quality
Effects of pH, Temperature Nd Muscle Fiber Type on Postmortem Metabolism
November 8, 2000By David Gerrard
Pork Quality
Regulation of pork Water Holding Capacity, Color and Tenderness by Protein Phosphorylation
October 2, 2000By Matthew Doumit
Pork Quality
Determinants of ultimate pH and qulaity of pork
August 7, 2000By Riette van Laack
Pork Quality
Characterization of the Quality Attributes of Fresh Pumped Pork Loins
July 14, 2000By Floyd K. McKeith
Pork Quality
Development of Fiber Optic and Electronic Methods for Predicting Quality in Fresh Pork
June 30, 2000By John Forrest
Pork Quality
Frequency and Effects of the Napole Gene in the U.S. Pork Industry
May 5, 2000By Dr. David Meeker
Pork Quality
Improved Meat Quality with Supplemental CLA
March 20, 2000By Scott Mills
Pork Quality
Effects of Genotype and Pre-Slaughter Handling on Pork Quality
February 4, 2000By David Gerrard
Pork Quality
Quality Lean Growth Modeling-Bacon Quality
January 21, 2000By Roger W. Mandigo