Search Results - "Bryan, Erin E"

TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide by Bryan, Erin E, Smith, Brooke N, Dilger, Ryan N, Dilger, Anna C, Boler, Dustin D

“…Abstract The objective was to determine the ability to detect differences in cook loss and Warner–Bratzler shear force (WBSF) values between chops aged for…”
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The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops by Honegger, Lauren T, Bryan, Erin E, Price, Hannah E, Ruth, Taylor K, Boler, Dustin D, Dilger, Anna C

“…The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was…”
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Maternal immune activation and dietary soy isoflavone supplementation influence pig immune function but not muscle fiber formation by Bryan, Erin E, Chen, Xuenan, Smith, Brooke Nicole, Dilger, Ryan Neil, Dilger, Anna C

“…Abstract The goals of this study were to determine the impact of maternal PRRSV infection on offspring muscle and immune development and the potential of…”
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The effect of chronic, non-pathogenic maternal immune activation on offspring postnatal muscle and immune outcomes by Bryan, Erin E, Bode, Nick M, Chen, Xuenan, Burris, Elli S, Johnson, Danielle C, Dilger, Ryan N, Dilger, Anna C

“…The objective was to determine the effects of maternal inflammation on offspring muscle development and postnatal innate immune response. Sixteen first-parity…”
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Effects of maternal inflammation on growth performance, carcass characteristics, and meat quality of offspring pigs by Johnson, Danielle C, Bryan, Erin E, Burris, Elli S, Dilger, Ryan N, Harsh, Bailey N, Dilger, Anna C

“…The objective of this research was to determine the effects of mid-gestational maternal inflammation on performance, carcass characteristics, and meat quality…”
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Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs by Bryan, Erin E, Smith, Brooke N, Honegger, Lauren T, Boler, Dustin D, Dilger, Ryan N, Dilger, Anna C

“…Abstract The objective was to evaluate the effects of porcine reproductive and respiratory syndrome virus (PRRSV) infection and dietary soy isoflavone (ISF)…”
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Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires by Lowell, Jessica E, Schunke, Emily D, Harsh, Bailey N, Bryan, Erin E, Overholt, Martin F, Stahl, Chad A, Dilger, Anna C, Boler, Dustin D

“…Abstract Today, the United States exports 2.2 million tons of pork and pork products annually, representing just over 26% of U.S. pork production. In order to…”
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Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123 by Overholt, Martin F, Arkfeld, Emily K, Bryan, Erin E, King, David A, Wheeler, Tommy L, Dilger, Anna C, Shackelford, Steven D, Boler, Dustin D

“…Adequate carcass chilling is required to optimize pork quality and food safety. The rate at which carcasses chill is dependent on their mass. Hot carcass…”
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Evaluation of alternative fabrication specifications to increase gross value of pork carcasses by Bryan, Erin E, Overholt, Martin F, Kim, Gap Don, Dilger, Anna C, Boler, Dustin D

“…Abstract Modifying fabrication specifications of domestic pork carcasses to reflect product specifications in key export markets may increase gross value for…”
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Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir 1,2,3 by Overholt, Martin F, Arkfeld, Emily K, Bryan, Erin E, King, David A, Wheeler, Tommy L, Dilger, Anna C, Shackelford, Steven D, Boler, Dustin D

“…Adequate carcass chilling is required to optimize pork quality and food safety. The rate at which carcasses chill is dependent on their mass. Hot carcass…”
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Influence of Increasing Carcass Weights on Pork Carcass Characteristics and Traditional and Alternative Fabrication Yields by Metz, Joseph L., Bryan, Erin E., Barkley, Kayla E., Richey Guthrie, Kaitlin, Remole, Hannah M., Shirey, Danielle C., Chen, Xuenan, Jallaq, Khalil A., Dilger, Anna C., Harsh, Bailey N.

“…The objective was to characterize the effects of increasing carcass weight on pork carcass characteristics and yields from traditional and alternative…”
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Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills by Anna C. Dilger, Bailey Harsh, Dani C Shirey, Erin Bryan, Jack Redifer

“…The objective was to determine endpoint temperature and Warner-Bratzler shear force (WBSF) variability (range, coefficient of variation) differences in both…”
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