Enhancement technology improves palatability of normal and callipyge lambs.
- Published in:
- Journal of Animal Science, 2010, v. 88, n. 12, p. 4026, doi. 10.2527/jas.2010-2845
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- Publication type:
- Article
Works by Wulf, D. M.
Results: 12
1
2
Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscle.
- Published in:
- Journal of Animal Science, 2010, v. 88, n. 10, p. 3399, doi. 10.2527/jas.2009-2708
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- Publication type:
- Article
3
Evaluation of corn grain with the genetically modified input trait DAS-59122-7 fed to growing-finishing pigs.
- Published in:
- Journal of Animal Science, 2009, v. 87, n. 4, p. 1254, doi. 10.2527/jas.2008-0966
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- Publication type:
- Article
4
Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork.
- Published in:
- Journal of Animal Science, 2008, v. 86, n. 8, p. 1819, doi. 10.2527/jas.2007-0594
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- Publication type:
- Article
5
Growth performance and carcass characteristics of grower-finisher pigs fed high-quality corn distillers dried grain with solubles originating from a modern Midwestern ethanol plant.
- Published in:
- Journal of Animal Science, 2006, v. 84, n. 12, p. 3356, doi. 10.2527/jas.2006-099
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- Publication type:
- Article
6
Effect of Synovex-S and ractopamine on serum concentration of IGF-I, performance and carcass characteristics of finishing steers.
- Published in:
- Journal of Animal Science, 2006, v. 84, p. 221
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- Publication type:
- Article
7
Intramuscular tenderness variation within four muscles of the beef chuck.
- Published in:
- 2005
- By:
- Publication type:
- Interview
8
Evaluating consumer acceptability and willingness to pay for various beef chuck muscles.
- Published in:
- Journal of Animal Science, 2005, v. 83, n. 11, p. 2605, doi. 10.2527/2005.83112605x
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- Publication type:
- Article
9
Determining the optimum beef longissimus muscle size for retail consumers.
- Published in:
- Journal of Animal Science, 2005, v. 83, n. 11, p. 2598, doi. 10.2527/2005.83112598x
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- Publication type:
- Article
10
Characteristics of lambs fed concentrates or grazed on ryegrass to traditional or heavy slaughter weights. II. Wholesale cuts and tissue accretion.
- Published in:
- Journal of Animal Science, 2005, v. 83, n. 6, p. 1345, doi. 10.2527/2005.8361345x
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- Publication type:
- Article
11
Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights. I. Production, carcass, and organoleptic characteristics.
- Published in:
- Journal of Animal Science, 2005, v. 83, n. 3, p. 679, doi. 10.2527/2005.833679x
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- Publication type:
- Article
12
A survey of beef muscle color and pH.
- Published in:
- Journal of Animal Science, 2001, v. 79, n. 3, p. 678, doi. 10.2527/2001.793678x
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- Publication type:
- Article