Profile of biochemical traits influencing tenderness of muscles from the beef round von Anderson, M.J., Lonergan, S.M., Fedler, C.A., Prusa, K.J., Binning, J.M., Huff-Lonergan, E.

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Predicting aged pork quality using a portable Raman device von Santos, C.C., Zhao, J., Dong, X., Lonergan, S.M., Huff- Lonergan, E., Outhouse, A., Carlson, K.B., Prusa, K.J., Fedler, C.A., Yu, C., Shackelford, S.D., King, D.A., Wheeler, T.L.

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A comparison of bacon sensory characteristics of immunologically castrated barrows with other sex classes von Kyle, J.M., Little, K.L., Bohrer, B.M., Schroeder, A.L., Fedler, C.A., Prusa, K.J., Boler, D.D.

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Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets1 von Arkfeld, E. K., Young, J. M., Johnson, R.C., Fedler, C.A, Prusa, K., Patience, J. F., Dekkers, J. C. M., Gabler, N. K., Lonergan, S.M., Huff-Lonergan, E.

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Effect of diet and selection for residual feed intake on sensory quality and postmortem proteolysis of pork loin von Arkfeld, E.K., Berger, J.E., Hamman, E.R., Young, J.M., Johnson, R.C., Fedler, C.A., Prusa, K., Patience, J.F., Dekkers, J.C.M., Gabler, N.K., Lonergan, S.M., Huff-Lonergan, E.

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Effects of postmortem rapid chilling on sensory attributes on fresh pork cuts from the longissimus dorsi, psoas major, triceps brachii and semimembranousus von Blakely, A., Sherrard, G.B., Prusa, K.J., Fedler, C.A., Arkfeld, E.K., Steadham, E.M., Forsythe, K.D., Huff-Lonergan, E., Punt, R.M., Goodman, T., Lonergan, S.M.

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National in-home consumer evaluation of pork roasts from pigs administered porcine somatotropin (pSt) von Prusca, K.J, Fedler, C.A, Miller, L.F

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Acceptability and sensory analysis of pork summer sausage from pigs administered porcine somatotropin von Prusa, K.J. (Iowa State University, Ames, IA), Fedler, C.A, Sebranek, J.G, Love, J.A, Miller, L.F

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