Search Results - "Arkfeld, E. K."

Characterization of variability in pork carcass composition and primal quality by Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…The objective was to characterize the factors and production practices that contribute to variation in pork composition and quality. It is possible the…”
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Carcass composition of market weight pigs subjected to heat stress in utero and during finishing by Cruzen, S M, Boddicker, R L, Graves, K L, Johnson, T P, Arkfeld, E K, Baumgard, L H, Ross, J W, Safranski, T J, Lucy, M C, Lonergan, S M

“…Objectives were to investigate the effects of prolonged gestational and/or postnatal heat stress on performance and carcass composition of market weight pigs…”
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Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market by Arkfeld, E K, Mancini, S, Fields, B, Dilger, A C, Boler, D D

“…Production of pork for quality-driven export markets offers economic incentive. Pork processors use subjective firmness as a sorting tool for loins intended…”
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A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality by Richardson, E., Bohrer, B.M., Arkfeld, E.K., Boler, D.D., Dilger, A.C.

“…The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork…”
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Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility by Harsh, B N, Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6…”
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Comparison of variability in pork carcass composition and quality between barrows and gilts by Overholt, M F, Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…Pigs ( = 8,042) raised in 8 different barns representing 2 seasons (cold and hot) and 2 production focuses (lean growth and meat quality) were used to…”
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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 by Overholt, M F, Lowell, J E, Arkfeld, E K, Grossman, I M, Stein, H H, Dilger, A C, Boler, D D

“…Pigs (192 total) were blocked by age and stratified by initial BW (25.75 ± 2.29 kg) into pens (2 barrows and 2 gilts per pen). Within blocks, pens were…”
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Pork loin quality is not indicative of fresh belly or fresh and cured ham quality by Arkfeld, E K, Wilson, K B, Overholt, M F, Harsh, B N, Lowell, J E, Hogan, E K, Klehm, B J, Bohrer, B M, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…The objective was to characterize the relationship between fresh loin quality with fresh belly or fresh and cured ham quality. Pigs raised in 8 barns…”
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Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets by Arkfeld, E K, 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

“…The objective was to determine the extent to which feeding low-energy, high-fiber (LEHF) and high-energy, low-fiber (HELF) diets impacts meat quality and…”
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Effects of marketing group and production focus on quality and variability of adipose tissue and bellies sourced from a commercial processing facility by Overholt, M F, Arkfeld, E K, Wilson, K B, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…Objectives were to determine the effects of marketing group on quality and variability of belly and adipose tissue quality traits of pigs sourced from…”
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Effects of narasin (Skycis) on live performance and carcass traits of finishing pigs sold in a three-phase marketing system by Arkfeld, E K, Carr, S N, Rincker, P J, Gruber, S L, Allee, G L, Dilger, A C, Boler, D D

“…The objective was to evaluate the effect of feeding narasin (Skycis; Elanco Animal Health, Greenfield, IN) on growth performance and carcass characteristics of…”
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Comparison of variability in pork carcass composition and quality between barrows and gilts1–3 by Overholt, M. F., Arkfeld, E. K., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D., Boler, D. D.

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Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility by Arkfeld, E K, Wilson, K B, Overholt, M F, Harsh, B N, Lowell, J E, Hogan, E K, Klehm, B J, Bohrer, B M, Kroscher, K A, Peterson, B C, Stites, C R, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…The objective was: 1) to characterize the effect of marketing group on fresh and cured ham quality, and 2) to determine which fresh ham traits correlated to…”
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Characterization of variability in the U.S. pork supply by Arkfeld, E K, Shackelford, S D, Dilger, A C, Boler, D D

“…An abstract of a study by Arkfeld et al determining differences in variability among MG, sex, season, and production focus is presented. Variability was…”
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218 Characterization of variability in the U.S. pork supply by Arkfeld, E. K., Shackelford, S. D., Dilger, A. C., Boler, D. D.

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Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market1 by Arkfeld, E. K., Mancini, S., Fields, B., Dilger, A. C., Boler, D. D.

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Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market 1 by Arkfeld, E K, Mancini, S, Fields, B, Dilger, A C, Boler, D D

“…Production of pork for quality-driven export markets offers economic incentive. Pork processors use subjective firmness as a sorting tool for loins intended…”
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Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility 1,2,3 by Harsh, B N, Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6…”
Get full text

Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility1,2,3 by Harsh, B. N., Arkfeld, E. K., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D., Boler, D. D.

“…Abstract The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2…”
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Effect of hot carcass weight on fresh loin, ham, and belly quality from pigs sourced from a commercial processing facility by Harsh, B N, Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…An abstract by Harsh et al on quantifying the effect of HCW on pork primal quality of 7684 pigs with carcass weights ranging from 53.2 to 129.6 kg is…”
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