Bohrer BM - Search Results

1

Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles.

Bohrer BM, Wang Y, Dorleku JB, Campbell CP, Mandell IB. Bohrer BM, et al. Meat Sci. 2024 Feb;208:109380. doi: 10.1016/j.meatsci.2023.109380. Epub 2023 Nov 2. Meat Sci. 2024. PMID: 37925977

2

Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced pork bellies.

Lowe BK, Bohrer BM, Holmer SF, Boler DD, Dilger AC. Lowe BK, et al. Among authors: bohrer bm. J Food Sci. 2014 Jun;79(6):S1197-204. doi: 10.1111/1750-3841.12480. Epub 2014 May 16. J Food Sci. 2014. PMID: 24837349

3

Effects of feeding canola meal from high-protein or conventional varieties of canola seeds on growth performance, carcass characteristics, and cutability of pigs.

Little KL, Bohrer BM, Maison T, Liu Y, Stein HH, Boler DD. Little KL, et al. Among authors: bohrer bm. J Anim Sci. 2015 Mar;93(3):1284-97. doi: 10.2527/jas.2014-8359. J Anim Sci. 2015. PMID: 26020905 Clinical Trial.

4

Effects of supplementing zinc or chromium to finishing steers fed ractopamine hydrochloride on growth performance, carcass characteristics, and meat quality.

Edenburn BM, Kneeskern SG, Bohrer BM, Rounds W, Boler DD, Dilger AC, Felix TL. Edenburn BM, et al. Among authors: bohrer bm. J Anim Sci. 2016 Feb;94(2):771-9. doi: 10.2527/jas.2015-9979. J Anim Sci. 2016. PMID: 27065147 Clinical Trial.

5

A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality.

Richardson E, Bohrer BM, Arkfeld EK, Boler DD, Dilger AC. Richardson E, et al. Among authors: bohrer bm. Meat Sci. 2017 Jul;129:93-101. doi: 10.1016/j.meatsci.2017.02.024. Epub 2017 Feb 28. Meat Sci. 2017. PMID: 28267646

6

Effects of feeding ractopamine hydrochloride with or without supplemental betaine on live performance, carcass and meat quality traits, and gene expression of finishing pigs.

Soares MH, Júnior DTV, de Amorim Rodrigues G, Júnior RLC, Rocha GC, Bohrer BM, Juárez M, de Souza Duarte M, Saraiva A. Soares MH, et al. Among authors: bohrer bm. Meat Sci. 2022 Sep;191:108851. doi: 10.1016/j.meatsci.2022.108851. Epub 2022 May 17. Meat Sci. 2022. PMID: 35598425

7

Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters.

Bohrer BM, Izadifar M, Barbut S. Bohrer BM, et al. Meat Sci. 2023 Jan;195:109011. doi: 10.1016/j.meatsci.2022.109011. Epub 2022 Oct 19. Meat Sci. 2023. PMID: 36283159

8

Comparison of an advanced automated ultrasonic scanner (AutoFom III) and a handheld optical probe (Destron PG-100) to determine lean yield in pork carcasses.

Dorleku JB, Wormsbecher L, Christensen M, Campbell CP, Mandell IB, Bohrer BM. Dorleku JB, et al. Among authors: bohrer bm. J Anim Sci. 2023 Jan 3;101:skad058. doi: 10.1093/jas/skad058. J Anim Sci. 2023. PMID: 36807699 Free PMC article.

9

Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification system.

Wei X, Bohrer B, Uttaro B, Juárez M. Wei X, et al. Meat Sci. 2023 Sep;203:109222. doi: 10.1016/j.meatsci.2023.109222. Epub 2023 May 12. Meat Sci. 2023. PMID: 37207549

10

Developing an alternative classification method for predicting ham composition using linear measurements from the cross-sectional ham surface.

Wei X, Bohrer B, Uttaro B, Juárez M. Wei X, et al. Meat Sci. 2023 Oct;204:109237. doi: 10.1016/j.meatsci.2023.109237. Epub 2023 Jun 5. Meat Sci. 2023. PMID: 37301102

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