Search Results - "Hogan, E. K."

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…”
Get full text

Predicting pork loin chop yield using carcass and loin characteristics by Wilson, K. B., Overholt, M. F., Hogan, E. K., Schwab, C., Shull, C. M., Ellis, M., Grohmann, N. S., Dilger, A. C., Boler, D. D.

“…ABSTRACT The objective was to determine the predictive ability of carcass length for the number of equal-thickness chops obtained from a boneless pork loin…”
Get full text

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…”
Get full text

130 Carcass length is a poor predictor of the number of boneless chops from a pork loin by Wilson, K. B., Overholt, M. F., Hogan, E. K., Shull, C. M., Dilger, A. C., Boler, D. D.

Get full text

Carcass length is a poor predictor of the number of boneless chops from a pork loin by Wilson, K B, Overholt, M F, Hogan, E K, Shull, C M, Dilger, A C, Boler, D D

“…An abstract of a study by K. B. Wilson et al about carcass length is a poor predictor of the number of boneless chops from a pork loin is presented. Here,…”
Get full text

Predicting pork loin chop yield using carcass and loin characteristics by Wilson, K B, Overholt, M F, Hogan, E K, Schwab, C, Shull, C M, Ellis, M, Grohmann, N S, Dilger, A C, Boler, D D

“…The objective was to determine the predictive ability of carcass length for the number of equal-thickness chops obtained from a boneless pork loin. Longer pork…”
Get full text

Pork loin quality is not indicative of fresh belly or fresh and cured ham quality 1,2,3 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…”
Get full text

Pork loin quality is not indicative of fresh belly or fresh and cured ham quality1,2,3 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.

Get full text

Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility1,2,3 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.

Get full text

Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility 1,2,3 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…”
Get full text

129 Effect of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs 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., Peterson, B. C., Kroscher, K. A., Stites, C. R., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D., Boler, D. D.

Get full text

Effect of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs 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, Peterson, B C, Kroscher, K A, Stites, C R, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…An abstract of a study by E. K. Arkfeld et al about the effect of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality…”
Get full text

Pork Loin Quality is Not Indicative of Fresh Belly or Fresh and Processed 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.

Get full text