Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness by D. Andy King, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A Zuber, Logan G Johnson, Matthew D. Schulte, Steven M. Lonergan

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Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality by Amanda C Outhouse, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A Zuber, Emma T Helm, Kenneth J. Prusa, Nicholas K. Gabler, Steven M. Lonergan

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Influence of postmortem aging and post-aging freezing on pork loin quality attributes by Amanda C. Outhouse, Brian M. Patterson, Christine A. Fedler, David A. King, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A. Zuber, Kenneth J. Prusa, Logan G. Johnson, Matthew D. Schulte, Steven M. Lonergan

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