E. P. Berg

The effect of dietary ractopamine concentration and duration of feeding on growth performance, carcass characteristics, and meat quality of finishing pigs

Todd A. Armstrong, D. J. Ivers, Jeffrey Wagner et al. · Journal of Animal Science · 2004 · 153 citations

Nutrition, Agricultural Economics, Ppm Rac +18

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

A.N. Lepper-Blilie, E. P. Berg, D. S. Buchanan et al. · Meat Science · 2015 · 108 citations

Animal Physiology, Nutrition, Meat Packaging +10

Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR region

Jinjun Xia, E. P. Berg, J.W. Lee et al. · Meat Science · 2006 · 105 citations

Kinesiology, Spectroscopy, Optical Scattering +4

Pork loin color relative to sensory and instrumental tenderness and consumer acceptance

JA Norman, E. P. Berg, Hildegarde Heymann et al. · Meat Science · 2003 · 81 citations

Food Choice, Nutrition, Food Chemistry +12

The influence of diets containing either conventional corn, conventional corn with choice white grease, high oil corn, or high oil high oleic corn on belly/bacon quality

G. Rentfrow, T. Sauber, G L Allee et al. · Meat Science · 2003 · 74 citations

Nutrition, Novel Food, Food Composition +11