Search Results - Anna C. Dilger

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  1. 1

    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 (2021-05-01)
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  2. 2

    Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness by Taylor N. Nethery, Dustin D. Boler, Bailey N. Harsh, Anna C. Dilger

    Published in Foods (2022-01-01)
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  3. 3

    Characterization of Pork Loin Chop Color Stability Using Loin Quality Traits and Instrumental Discoloration Measures by Anna C. Dilger, Bailey Harsh, Dustin Boler, Kayla E Barkley, Surendranath P. Suman

    Published in Meat and Muscle Biology (2022-10-01)
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  4. 4

    Effect of Instrument Settings and Measurement Environment on Pork Color Measurements and Variability by Anna C. Dilger, Bailey Harsh, David McKenna, Dustin Boler, Heather Rode, Kayla E Barkley

    Published in Meat and Muscle Biology (2021-07-01)
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  5. 5

    The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops by Lauren T. Honegger, Erin E. Bryan, Hannah E. Price, Taylor K. Ruth, Dustin D. Boler, Anna C. Dilger

    Published in Foods (2021-12-01)
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  6. 6

    Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle by Anna C. Dilger, Bailey Harsh, Daniel W Shike, Dustin Boler, Haining Zhu, Jing Chen, Shuting Li, Surendranath P. Suman, Yifei Wang

    Published in Meat and Muscle Biology (2022-10-01)
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  7. 7

    Characterizing differences in the muscle transcriptome between cattle with alternative LCORL-NCAPG haplotypes by Fernanda Martins Rodrigues, Leif E. Majeres, Anna C. Dilger, Joshua C. McCann, Christopher J. Cassady, Dan W. Shike, Jonathan E. Beever

    Published in BMC Genomics (2025-05-01)
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  8. 8

    Influence of Increasing Carcass Weights on Pork Carcass Characteristics and Traditional and Alternative Fabrication Yields by Anna C. Dilger, Bailey Harsh, Dani C Shirey, Erin Bryan, Hannah Marie Remole, Joseph Lee Metz, Kaitlin Richey Guthrie, Kayla E Barkley, Khalil Atef Jallaq, Xuenan Chen

    Published in Meat and Muscle Biology (2024-05-01)
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  9. 9

    Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms by Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, Kayla E. Barkley, Lauren T. Honegger, Matt W. Allerson, Mike D. Tokach, Robert D Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn

    Published in Meat and Muscle Biology (2019-09-01)
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  10. 10

    Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings by Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn

    Published in Meat and Muscle Biology (2019-10-01)
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  11. 11

    Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings by Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn

    Published in Meat and Muscle Biology (2019-10-01)
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