Biblio

L. W. Kutzler, Holmer, S. F., Boler, D. D., Carr, S. N., Ritter, M. J., Parks, C. W., McKeith, F. K., and Killefer, J., “Comparison of varying doses and durations of ractopamine hydrochloride on late-finishing pig carcass characteristics and meat quality”, Journal of Animal Science, vol. 89, no. 7, pp. 2176 - 2188, 2011.

C. M. Souza, Boler, D. D., Clark, D. L., Kutzler, L. W., Holmer, S. F., Summerfield, J. W., Cannon, J. E., Smit, N. R., McKeith, F. K., and Killefer, J., “The effects of high pressure processing on pork quality, palatability, and further processed products”, Meat Science, vol. 87, no. 4, pp. 419 - 427, 2011.

S. F. Holmer, HOMM, J. W., BERGER, L. L., Brewer, M. S., McKeith, F. K., and Killefer, J., “REALIMENTATION OF CULL BEEF COWS. I. LIVE PERFORMANCE, CARCASS TRAITS AND MUSCLE CHARACTERISTICS”, Journal of Muscle Foods, vol. 2067847484747467626183836521546179758383844848, no. 311292888331134113511144, pp. 293 - 306, 2009.

C. M. Souza, Boler, D. D., Clark, D. L., Kutzler, L. W., Holmer, S. F., Summerfield, J. W., Cannon, J. E., Smit, N. R., McKeith, F. K., and Killefer, J., “Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties”, Journal of Food Science, vol. 7721893226285567364384175448128778, no. 1, pp. S54 - S61, 2012.