Characteristics of Ham Knuckles and Bacon Cured Using Different Brine and Meat Temperatures

by Benjamin C. Peterson, Martin F. Overholt, Sean F. Holmer, Anna C. Dilger, Dustin D. Boler
Published 2017-06-01

Non-Destructive Luminescence-Based Screening Tool for <i>Listeria monocytogenes</i> Growth on Ham

by Shannon D. Rezac, Cristina Resendiz-Moctezuma, Dustin D. Boler, Matthew J. Stasiewicz, Michael J. Miller
Published 2020-11-01

Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

by Jessica E. Lowell, Bailey N. Harsh, Kyle B. Wilson, Martin F. Overholt, R. J. Matulis, Anna C. Dilger, Dustin D. Boler
Published 2017-06-01

Meat Science Lexicon*

by Dennis L.Seman, Dustin D.Boler, C. ChadCarr, Michael E.Dikeman, Casey M.Owens, Jimmy T.Keeton, T. DeanPringle, Jeffrey J.Sindelar, Dale R.Woerner, Amilton S.de Mello, Thomas H.Powell
Published 2018-06-01