John M. González

Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat.

Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability.

The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability.

In ovo feeding of nicotinamide riboside affects broiler pectoralis major muscle development.

Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics.

Poultry and pork muscle defects and meat quality - consequences, causes, and management.

Measurement of the three-axis vibration, temperature, and relative humidity profiles of commercial transport trailers for pigs.

The effects of in ovo nicotinamide riboside dose on broiler myogenesis.

Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks.