Growth and body composition of dairy calves fed only milk replacer at 3 intakes von Bartlett, K.S., McKeith, F.K., Molano, R.A., Van Amburgh, M.E., VandeHaar, M.J., Dahl, G.E., Drackley, J.K.

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The effects of high pressure processing on pork quality, palatability, and further processed products von Souza, C.M., Boler, D.D., Clark, D.L., Kutzler, L.W., Holmer, S.F., Summerfield, J.W., Cannon, J.E., Smit, N.R., McKeith, F.K., Killefer, J.

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Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation von Tavárez, M A, Boler, D D, Bess, K N, Zhao, J, Yan, F, Dilger, A C, McKeith, F K, Killefer, J

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Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life von Boler, D.D., Gabriel, S.R., Yang, H., Balsbaugh, R., Mahan, D.C., Brewer, M.S., McKeith, F.K., Killefer, J.

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The effect of pH on shelf-life of pork during aging and simulated retail display von Holmer, S.F., McKeith, R.O., Boler, D.D., Dilger, A.C., Eggert, J.M., Petry, D.B., McKeith, F.K., Jones, K.L., Killefer, J.

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Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles von Stetzer, A.J., Cadwallader, K., Singh, T.K., Mckeith, F.K., Brewer, M.S.

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Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters von Brewer, M.S, Zhu, L.G, Bidner, B, Meisinger, D.J, McKeith, F.K

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Consumer attitudes towards beef and acceptability of enhanced beef von Robbins, K., Jensen, J., Ryan, K.J., Homco-Ryan, C., McKeith, F.K., Brewer, M.S.

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Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor von Myers, A.J., Scramlin, S.M., Dilger, A.C., Souza, C.M., McKeith, F.K., Killefer, J.

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Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics von Brewer, M.S, Zhu, L.G, McKeith, F.K

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The effect of ractopamine hydrochloride (Paylean ®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets von Carr, S.N., Hamilton, D.N., Miller, K.D., Schroeder, A.L., Fernández-Dueñas, D., Killefer, J., Ellis, M., McKeith, F.K.

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The influence of early post-mortem enhancement and accelerated chilling on pork quality von Holmer, S.F., McKeith, F.K., Killefer, J.

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The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks von Holmer, S.F., McFarlane, B.J., McKeith, F.K., Killefer, J.

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Characterization of loin shape from Duroc and Duroc composite finishing gilts von Lowe, B.K., Clark, D.L., Boler, D.D., Dilger, A.C., McKeith, F.K., Eggert, J.M., Newcom, D.W., Killefer, J.

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Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality von Bidner, B.S., Ellis, M., Witte, D.P., Carr, S.N., McKeith, F.K.

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Characterization of striping in fresh, enhanced pork loins von Gooding, J.P., Holmer, S.F., Carr, S.N., Rincker, P.J., Carr, T.R., Brewer, M.S., McKeith, F.K., Killefer, J.

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Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon von Person, R.C., McKenna, D.R., Griffin, D.B., McKeith, F.K., Scanga, J.A., Belk, K.E., Smith, G.C., Savell, J.W.

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Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness von Holmer, S.F., Kutzler, L.W., McKeith, F.K., Killefer, J.

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ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS von BOLER, D.D, DILGER, A.C, BIDNER, B.S, CARR, S.N, EGGERT, J.M, DAY, J.W, ELLIS, M, MCKEITH, F.K, KILLEFER, J

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Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace von Wright, L.I., Scanga, J.A., Belk, K.E., Engle, T.E., Tatum, J.D., Person, R.C., McKenna, D.R., Griffin, D.B., McKeith, F.K., Savell, J.W., Smith, G.C.

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