C. A. Fedler

Profile of biochemical traits influencing tenderness of muscles from the beef round

M. J. Anderson, Steven M. Lonergan, C. A. Fedler et al. · Meat Science · 2012 · 81 citations

Animal Physiology, Animal Performance, Muscle Function +11

Postmortem protein degradation is a key contributor to fresh pork loin tenderness123

Kelsey Carlson, Ken Prusa, C. A. Fedler et al. · Journal of Animal Science · 2017 · 39 citations

Nutrition, Postmortem Protein Degradation, Pork Loin Ph +21

Proteomic features linked to tenderness of aged pork loins1

Kelsey Carlson, Ken Prusa, C. A. Fedler et al. · Journal of Animal Science · 2017 · 27 citations

Nutrition, Food Analysis, Proteomic Features +19

Influence of postmortem aging and post-aging freezing on pork loin quality attributes

Matthew D. Schulte, Logan G Johnson, E Zuber et al. · Meat and Muscle Biology · 2019 · 25 citations · Full text

Nutrition, Food Analysis, Sarcomere Length +17

Predicting aged pork quality using a portable Raman device

C. Candal dos Santos, Jinhui Zhao, Xiuping Dong et al. · Meat Science · 2018 · 23 citations

Portable Raman Device, Meat Packaging, Measurement +9