Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution von Everts, A.J., Wulf, D.M., Everts, A.K.R., Nath, T.M., Jennings, T.D., Weaver, A.D.

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influence of dietary field peas (Pisum sativum L.) on pig performance, carcass quality, and the palatability of pork von Stein, H.H, Everts, A.K.R, Sweeter, K.K, Peters, D.N, Maddock, R.J, Wulf, D.M, Pedersen, C

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Enhancement technology improves palatability of normal and callipyge lambs von Everts, A.K.R, Wulf, D.M, Wheeler, T.L, Everts, A.J, Weaver, A.D, Daniel, J.A

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