Elaine Richardson

The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness

Elaine Richardson, Brandon K.K. Fields, A. C. Dilger et al. · Journal of Animal Science · 2018 · 27 citations

Agriculture, Animal Sciences, Food Science +17

Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH

Lauren T Honegger, Elaine Richardson, Emily D Schunke et al. · Journal of Animal Science · 2019 · 13 citations · Full text

Agriculture, Animal Sciences, Food Science +13

A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality

Elaine Richardson, B. M. Bohrer, E. K. Arkfeld et al. · Meat Science · 2017 · 11 citations

Agriculture, Animal Sciences, Food Science +14

Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms

H. E. Price, Annie B Lerner, E. A. Rice et al. · Meat and Muscle Biology · 2019 · 10 citations · Full text

Agriculture, Animal Sciences, Food Processing +16