Search Results - Dustin Boler

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  1. 1

    Relationships Among Initial Color or Biochemical Traits and Final Discoloration in the Pork Longissimus Dorsi, Triceps Brachii, and Psoas Major by Bailey Harsh, Dustin Boler, Kayla E Barkley

    Published in Meat and Muscle Biology (2023-08-01)
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  2. 2

    Color Stability During Retail Display Differs Among Muscles in Pork by Bailey Harsh, Dustin Boler, Kayla E Barkley

    Published in Meat and Muscle Biology (2023-11-01)
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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

    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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  6. 6

    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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  7. 7

    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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  8. 8

    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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