1. A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality. (July 2017) Authors: Richardson, E.; Bohrer, B.M.; Arkfeld, E.K.; Boler, D.D.; Dilger, A.C. Journal: Meat science Issue: Volume 129(2017) Page Start: 93 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of diet and selection for residual feed intake on sensory quality and postmortem proteolysis of pork loin. (March 2015) Authors: Arkfeld, E.K.; Berger, J.E.; Hamman, E.R.; Young, J.M.; Johnson, R.C.; Fedler, C.A.; Prusa, K.; Patience, J.F.; Dekkers, J.C.M.; Gabler, N.K.; Lonergan, S.M.; Huff-Lonergan, E. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 123 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of brine temperature on ham and bacon processing characteristics. (February 2016) Authors: Peterson, B.C.; Arkfeld, E.K.; Holmer, S.F.; McKeith, F.K.; Dilger, A.C.; Boler, D.D. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of postmortem rapid chilling on sensory attributes on fresh pork cuts from the longissimus dorsi, psoas major, triceps brachii and semimembranousus. (March 2015) Authors: Blakely, A.; Sherrard, G.B.; Prusa, K.J.; Fedler, C.A.; Arkfeld, E.K.; Steadham, E.M.; Forsythe, K.D.; Huff-Lonergan, E.; Punt, R.M.; Goodman, T.; Lonergan, S.M. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Low energy–high fiber diets increase iodine values in pigs irrespective of residual feed intake selection. (March 2015) Authors: Arkfeld, E.K.; Berger, J.E.; Young, J.M.; Johnson, R.C.; Patience, J.F.; Dekkers, J.C.M.; Gabler, N.K.; Lonergan, S.M.; Huff-Lonergan, E. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 123 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗