1996
ISU Swine Research Report

Meat

• ASL-R1423 Redesigning Pork by Type and Amount of Dietary Fat for Better Human Nutrition
  
• ASL-R1424 Evaluation of Real-Time Ultrasound and Carcass Characteristics
  
• ASL-R1425 Comparison of Methods for Evaluation of Chemical Lipid Content in the Longissimus Muscle
  
• ASL-R1426 Variation of Muscle Quality Parameters Within the Longissimus Muscle
  
• ASL-R1427 Use of Cryoprotectants for Mechanically Deboned Pork
• ASL-R1428 Characterization of Finely Textured Lean Pork for Use in Processed Meats

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