Search Results - "Jack Redifer"

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  1. 1
    Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines

    Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines by Redifer, Jack D, Beever, Jon E, Stahl, Chad A, Boler, Dustin D, Dilger, Anna C

    Published in Journal of animal science (01-09-2020)
    “…Abstract The objective was to determine the amount and variability of intramuscular fat (IMF) in a pork loin attributable to anatomical chop location, sex, and…”
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  2. 2
    Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills

    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

    Published in Meat and muscle biology (01-05-2021)
    “…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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  3. 3
    41 Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes

    41 Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes by Redifer, Jack, Beever, Jon, Stahl, Chad, Boler, Dustin, Dilger, Anna

    Published in Journal of animal science (30-11-2020)
    “…Pork quality is evaluated by commercial processors along the ventral surface of whole boneless loins. However, in retail settings boneless chops are evaluated…”
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  4. 4
    Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes

    Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes by Redifer, Jack, Beever, Jon, Stahl, Chad, Boler, Dustin, Dilger, Anna

    Published in Journal of animal science (01-11-2020)
    “…Pork quality is evaluated by commercial processors along the ventral surface of whole boneless loins. However, in retail settings boneless chops are evaluated…”
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  5. 5
    End-point temperature and tenderness variability in pork and beef cooked to varying degrees of doneness using sous-vide style immersion heaters and grills

    End-point temperature and tenderness variability in pork and beef cooked to varying degrees of doneness using sous-vide style immersion heaters and grills by Dilger, Anna C., Harsh, Bailey, Shirey, Dani C, Bryan, Erin, Redifer, Jack

    Published in Meat and muscle biology (09-02-2021)
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