1998
ISU Swine Research Report

Meat

• ASL-R1613 Effects of Short Term Feeding of Vitamin D3 on Pork Quality
  
• ASL-R1614 Body composition and Sensory Characteristics of Pork from CLA-Fed Pigs
  
• ASL-R1615 Color, Marbling, and Firmness Characteristics of Pork Loins from Growing-Finishing Pigs Supplemented with Conjugated Linoleic Acid
  
• ASL-R1616 Water Holding Capacity, pH, and Lipid Oxidation of Pork Loins from Barrows Supplemented with Conjugated Linoleic Acid
  
• ASL-R1617 Effects of Feeding Conjugated Linoleic Acid to Market Pigs on Bacon Quality and Composition
  
• ASL-R1618 Sensory, Color, and Tenderness Characteristics of Processed Hams from Pigs Supplemented with Conjugated Linoleic Acid
  
• ASL-R1619 Color, Marbling, and Firmness Characteristics of Fresh Hams from Barrows Supplemented with Conjugated Linoleic Acid
  
• ASL-R1620 Effect of Dietary Sodium Oxalate on Pork Quality
  
• ASL-R1621 Effect of Dietary Quercetin on Pork Quality
  
• ASL-R1622 Volatile Production and Lipid Oxidation of Irradiated Cooked Sausage with Different Packaging
  
• ASL-R1623 Economic Values for Meat Quality Traits
  
• ASL-R1624 Prediction of Loin Muscle Area with the Autofom
  

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