Publications in VIVO

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Wiegand, Bryon Robert ISU Faculty Member

Positions

Faculty, Agriculture

Publications
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selected publications

article
- The effects of irradiation at 1.6 kGy on quailty characteristics of commerically produced ham and pork frankfurters over extended storage.. Journal of Food Science. 70:S262-S266. 2005
- Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle.. Journal of Animal Sciences. 82:2264-2268. 2004
- Duration of feeding conjugated linoleic acid influences growth performance, carcass traits, and meat quality of finishing barrows.. Journal of Animal Science. 30:637-643. 2002
- Duration of feeding conjugated linoleic acid influences growth performance, carcass traits, and meat quality of finishing barrows.. J. Anim. Sci.. 30:637-643. 2002
- Short-term feeding of Vitamin D3 improves color but does not change tenderness of pork-loin chops.. Journal of Animal Science. 30:2116-2121. 2002
- Conjugated linoleic acid changes swine performance and carcass composition.. Journal of Animal Science. 79:1821-1828. 2001
- Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in stress-genotype pigs.. Journal of Animal Science. 79:2187-2195. 2001
- Feeding high levels of vitamin D3 does not improve tenderness of callipyge lamb loin chops.. Journal of Animal Science. 79:2086-2091. 2001
- Postmortem proteolysis and tenderization of top loin steaks from Brangus cattle.. Journal of Muscle Foods. 12:121-136. 2001
- Total body electrical conductivity (TOBEC) measurement of compositional differences in hams, loins, and bellies from conjugated linoleic acid (CLA) - fed stress-genotype pigs.. Journal of Animal Science. 79:1475-1482. 2001
- Irradiation in contrast to thermal processing of pepperoni for control of pathogens: Effects on quality indicators.. Journal of Food Science. 65:1260-1265. 2000
- Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle.. Journal of Animal Science. 82:2264-2268.
- Conjugated linoleic acid changes swine performance and carcass composition.. J. Anim. Sci.. 79:1821-1828.
- Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in stress-genotype pigs.. J. Anim. Sci.. 79:2187-2195.
- Feeding high levels of vitamin D3 does not improve tenderness of callipyge lamb loin chops.. J. Anim. Sci.. 79:2086-2091.
- Irradiation in contrast to thermal processing of pepperoni for control of pathogens: Effects on quality indicators.. J. Food Sci.. 65:1260-1265.
- Postmortem proteolysis and tenderization of top loin steaks from Brangus cattle.. J. Muscle Foods. 12:121-136.
- S Sensory and Nutritive Qualities of Food - The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage.. Journal of Food Science. 70:S262.
- Short-term feeding of Vitamin D3 improves color but does not change tenderness of pork-loin chops.. J. Anim. Sci.. 30:2116-2121.
- The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage.. Journal of Food Science. 70:S262-S266.
- Total body electrical conductivity (TOBEC) measurement of compositional differences in hams, loins, and bellies from conjugated linoleic acid(CLA) - fed stress-genotype pigs.. J. Anim. Sci.. 79:1475-1482.
thesis or dissertation