| Effects of aging on the fundamental color chemistry of dark-cutting beef AR English, KM Wills, BN Harsh, GG Mafi, DL VanOverbeke, ... Journal of animal science 94 (9), 4040-4048, 2016 | 70 | 2016 |
| Pork loin quality is not indicative of fresh belly or fresh and cured ham quality,, EK Arkfeld, KB Wilson, MF Overholt, BN Harsh, JE Lowell, EK Hogan, ... Journal of animal science 94 (12), 5155-5167, 2016 | 26 | 2016 |
| Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility,, BN Harsh, EK Arkfeld, DA Mohrhauser, DA King, TL Wheeler, AC Dilger, ... Journal of animal science 95 (11), 4958-4970, 2017 | 25 | 2017 |
| Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry … JE Lowell, ED Schunke, BN Harsh, EE Bryan, CA Stahl, AC Dilger, ... Meat science 154, 96-108, 2019 | 21 | 2019 |
| Evaluation of muscle fiber characteristics based on muscle fiber volume in porcine longissimus muscle in relation to pork quality GD Kim, MF Overholt, JE Lowell, BN Harsh, BJ Klehm, AC Dilger, ... Meat and Muscle Biology 2 (1), 2018 | 17 | 2018 |
| Characterizing ham and loin quality as hot carcass weight increases to an average of 119 kilograms HE Price, AB Lerner, EA Rice, JE Lowell, BN Harsh, KE Barkley, ... Meat and Muscle Biology 3 (1), 2019 | 16 | 2019 |
| Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a … JE Lowell, BM Bohrer, KB Wilson, MF Overholt, BN Harsh, HH Stein, ... Meat science 136, 93-103, 2018 | 16 | 2018 |
| Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires JE Lowell, ED Schunke, BN Harsh, EE Bryan, MF Overholt, CA Stahl, ... Journal of animal science 96 (11), 4644-4657, 2018 | 14 | 2018 |
| Supranutritional supplementation of vitamin E influences mitochondrial proteome profile of post-mortem longissimus lumborum from feedlot heifers C Zhai, SP Suman, MN Nair, S Li, X Luo, CM Beach, BN Harsh, DD Boler, ... South African Journal of Animal Science 48 (6), 2018 | 13 | 2018 |
| Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts JE Lowell, MF Overholt, BN Harsh, CA Stahl, AC Dilger, DD Boler Translational Animal Science 1 (4), 607-619, 2017 | 13 | 2017 |
| Effects of increased pork hot carcass weights. II: Loin quality characteristics and palatability ratings HE Price, JE Lowell, BN Harsh, KE Barkley, LT Honegger, E Richardson, ... Meat and Muscle Biology 3 (1), 2019 | 12 | 2019 |
| Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniques BN Harsh, DD Boler, SD Shackelford, AC Dilger Journal of animal science 96 (8), 3161-3172, 2018 | 12 | 2018 |
| Effects of a multielement trace mineral injection and vitamin E supplementation on performance, carcass characteristics, and color stability of strip steaks from feedlot heifers BN Harsh, AC Dilger, DD Boler, DW Shike Journal of animal science 96 (5), 1745-1756, 2018 | 11 | 2018 |
| Effect of immunological castration management strategy on lipid oxidation and sensory characteristics of bacon stored under simulated food service conditions RT Herrick, MA Tavárez, BN Harsh, MA Mellencamp, DD Boler, AC Dilger Journal of animal science 94 (7), 3084-3092, 2016 | 11 | 2016 |
| A summary review of carcass cutability data comparing primal value of immunologically and physically castrated barrows BN Harsh, B Cowles, RC Johnson, DS Pollmann, AL Schroeder, ... Translational Animal Science 1 (1), 77-89, 2017 | 10 | 2017 |
| Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness TN Nethery, DD Boler, BN Harsh, AC Dilger Foods 11 (1), 131, 2022 | 9 | 2022 |
| Effect of salt inclusion level on commercial bacon processing and slicing yields JE Lowell, BN Harsh, KB Wilson, MF Overholt, RJ Matulis, AC Dilger, ... Meat and Muscle Biology 1 (1), 2017 | 6 | 2017 |
| High inclusion rates of hybrid rye instead of corn in diets for growing-finishing pigs do not influence the overall growth performance and most carcass traits are not … ML McGhee, BN Harsh, HH Stein Journal of Animal Science 99 (12), skab324, 2021 | 5 | 2021 |
| Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility,, EK Arkfeld, KB Wilson, MF Overholt, BN Harsh, JE Lowell, EK Hogan, ... Journal of animal science 94 (12), 5144-5154, 2016 | 5 | 2016 |
| Review of Instrument Augmented Assessment of USDA Beef Carcass Quality Grades G Mafi, B Harsh, J Scanga Champaign, IL: American Meat Science Association, 2014 | 5 | 2014 |
