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Profile photo.

Anna C. Dilger

Roles:
Author, Editor, Reviewer, Section Editor

Affiliation:
Department of Animal Sciences, University of Illinois at Urbana-Champaign

Country:
United States

Publications


Effect of Instrument Settings and Measurement Environment on Pork Color Measurements and Variability

Kayla E Barkley , Heather Rode , David R. McKenna , Dustin D. Boler , Bailey N. Harsh and Anna C. Dilger

2021-07-22 Volume 5 • Issue 1 • 2021


Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills

Erin E. Bryan , Danielle C. Shirey , Jack D. Redifer , Bailey N. Harsh and Anna C. Dilger

2021-05-04 Volume 5 • Issue 1 • 2021


Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

H. Price , A. B. Lerner , E. A. Rice , J. E. Lowell , B. N. Harsh , K. E. Barkley , L. T. Honegger , E. Richardson , J. C. Woodworth , M. D. Tokach , S. S. Dritz , R. D. Goodband , J. M. DeRouchey , T. G. O’Quinn , M. W. Allerson , B. Fields , D. A. King , T. L. Wheeler , S. D. Shackelford , A. C. Dilger and D. D. Boler

2019-11-30 2019 Reciprocal Meat Conference


Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

E. E. Bryan , B. N. Smith , R. N. Dilger , A. C. Dilger and D. D. Boler

2019-11-30 2019 Reciprocal Meat Conference


Evaluation of the Changes in Composition of Pork Chops During Cooking

K. N. Gaffield , E. D. Schunke , D. D. Boler and A. C. Dilger

2019-11-30 2019 Reciprocal Meat Conference


Evaluation of Variability of Instruments Used in Pork Loin Quality Assessments

K. Barkley , D. McKenna , H. Rode , A. Dilger and D. Boler

2019-11-30 2019 Reciprocal Meat Conference


Ractopamine-Induced Changes in the Mitochondrial Proteome of Postmortem Beef Longissimus Lumborum

C. Zhai , S. P. Suman , S. Li , M. N. Nair , C. M. Beach , B. M. Edenburn , D. D. Boler , A. C. Dilger and T. L. Felix

2019-11-30 2019 Reciprocal Meat Conference


Supranutritional Supplementation of Vitamin E Influences the Abundance of Antioxidant Proteins in Postmortem Longissimus Lumborum from Heifers

H. M. Kim , S. P. Suman , S. Li , C. M. Beach , C. Zhai , M. N. Nair , B. N. Harsh , D. D. Boler , A. C. Dilger and D. W. Shike

2019-11-30 2019 Reciprocal Meat Conference


The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

L. T. Honegger , E. E. Bryan , T. K. Ruth , A. C. Dilger and D. D. Boler

2019-11-30 2019 Reciprocal Meat Conference


The Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops

E. A. Rice , A. B. Lerner , H. E. Price , J. C. Woodworth , J. M. Gonzalez , M. D. Tokach , J. M. DeRouchey , S. S. Dritz , R. D. Goodband , S. D. Shackelford , D. A. King , T. L. Wheeler , A. C. Dilger , D. D. Boler and T. G. O’Quinn

2019-11-30 2019 Reciprocal Meat Conference


The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability

E. A. Rice , A. B. Lerner , H. E. Price , J. C. Woodworth , J. M. Gonzalez , M. D. Tokach , J. M. DeRouchey , S. S. Dritz , R. D. Goodband , S. D. Shackelford , D. A. King , T. L. Wheeler , A. C. Dilger , D. D. Boler and T. G. O’Quinn

2019-11-30 2019 Reciprocal Meat Conference


Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings

Emily A. Rice , Annie B. Lerner , Brittany A. Olson , Lauren L. Prill , Lindsey N. Drey , Hannah E. Price , Jessica E. Lowell , Bailey N. Harsh , Kayla E. Barkley , Lauren T. Honegger , Elaine Richardson , Jason C. Woodworth , John M. Gonzalez , Mike D. Tokach , Joel M. DeRouchey , Steve S. Dritz , Robert D. Goodband , Matt W. Allerson , Brandon Fields , Steven D. Shackelford , David A. King , Tommy L. Wheeler , Anna C. Dilger , Dustin D. Boler and Travis G. O’Quinn

2019-09-30 Volume 3 • Issue 1 • 2019


Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Emily A. Rice , Annie B. Lerner , Brittany A. Olson , Lauren L. Prill , Lindsey N. Drey , Hannah E. Price , Jessica E. Lowell , Bailey N. Harsh , Kayla E. Barkley , Lauren T. Honegger , Elaine Richardson , Jason C. Woodworth , John M. Gonzalez , Mike D. Tokach , Joel M. DeRouchey , Steve S. Dritz , Robert D. Goodband , Matt W. Allerson , Brandon Fields , Steven D. Shackelford , David A. King , Tommy L. Wheeler , Anna C. Dilger , Dustin D. Boler and Travis G. O’Quinn

2019-09-30 Volume 3 • Issue 1 • 2019


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

Hannah E. Price , Annie B. Lerner , Emily A. Rice , Jessica E. Lowell , Bailey N. Harsh , Kayla E. Barkley , Lauren T. Honegger , Elaine Richardson , Jason C. Woodworth , Mike D. Tokach , Steve S. Dritz , Robert D. Goodband , Joel M. DeRouchey , Travis G. O’Quinn , Matt W. Allerson , Brandon Fields , David A. King , Tommy L. Wheeler , Steven D. Shackelford , Anna C. Dilger and Dustin D. Boler

2019-08-31 Volume 3 • Issue 1 • 2019


Correlations between Measures of Tenderness in Beef Strip Steaks

M. J. Kapraun , B. N. Harsh , J. C. McCann , A. C. Dilger and D. D. Boler

2018-12-31 2017 Reciprocal Meat Conference


Effects of Feeding Peroxidized Soybean Oil to Finishing Barrows on the Shelf-Life of Bacon and Loin Chops

M. F. Overholt , G. D. Kim , B. J. Kerr , D. D. Boler and A. C. Dilger

2018-12-31 2017 Reciprocal Meat Conference


Evaluation of Alternative Fabrication Specifications to Increase Gross Value of Pork Carcasses

G. D. Kim , D. D. Boler , A. . C. Dilger , E. E. Bryan and M. F. Overholt

2018-12-31 2017 Reciprocal Meat Conference


Ractopamine Influences Muscle Proteome Profile of Postmortem Beef Longissimus Lumborum

H. M. Kim , S. P. Suman , S. Li , M. N. Nair , C. M. Beach , B. M. Edenburn , D. D. Boler , A. C. Dilger and T. L. Felix

2018-12-31 2017 Reciprocal Meat Conference


Relationships between Early Postmortem and Aged Pork Loin Quality Characteristics of Barrows and Gilts

J. Lowell , M. Overholt , B. Harsh , C. Stahl , A. Dilger and D. Boler

2018-12-31 2017 Reciprocal Meat Conference


Relationships between Muscle Fiber Characteristics and Changes of Pork Loin Quality during 14 d of Cold Storage

G.-D. Kim , M. F. Overholt , B. J. Klehm , B. Fields , A. A. Sosnicki , D. D. Boler and A. C. Dilger

2018-12-31 2017 Reciprocal Meat Conference


Use of Iodine Value to Predict Commercial Slicing Yield and Shelf-Life of Bacon

G. D. Kim , M. F. Overholt , J. E. Lowell , A. C. Dilger and D. D. Boler

2018-12-31 2017 Reciprocal Meat Conference


Correlation Comparisons of Early and Aged Quality Traits of Pork Aged Either as Intact Loins or Case-Ready Chops

B. J. Klehm , M. F. Overholt , J. E. Lowell , D. A. King , S. D. Shackelford , A. C. Dilger and D. D. Boler

2018-10-31 Volume 2 • Issue 1 • 2018


Evaluation of Muscle Fiber Characteristics Based on Muscle Fiber Volume in Porcine Longissimus Muscle in Relation to Pork Quality

G. D. Kim , M. F. Overholt , J. E. Lowell , B. N. Harsh , B. J. Klehm , A. C. Dilger and D. D. Boler

2018-10-31 Volume 2 • Issue 1 • 2018


Characterization of Argentinian Pork Cutability

E. K. Arkfeld , B. M. Bohrer , L. Testa , F. Guzmán , A. C. Dilger , D. D. Boler and E. Pavan

2018-08-31 2016 Reciprocal Meat Conference


Pork Loin Quality is Not Indicative of Fresh Belly or Fresh and Processed Ham Quality

A. C. Dilger , E. K. Arkfeld , K. B. Wilson , M. F. Overholt , B. N. Harsh , J. E. Lowell , E. K. Hogan , B. J. Klehm , B. M. Bohrer , D. A. Mohrhauser , D. A. King , T. L. Wheeler , S. D. Shackelford and D. D. Boler

2018-08-31 2016 Reciprocal Meat Conference


The Effects of Improvest on Carcass and Belly Quality: A Meta-Analysis

B. N. Harsh , B. Cowles , R. C. Johnson , S. D. Pollmann , A. L. Schroeder , A. C. Dilger and D. D. Boler

2018-08-31 2016 Reciprocal Meat Conference


Variability of U.S. Pork Primal Quality

E. K. Arkfeld , D. A. Mohrhauser , D. A. King , T. L. Wheeler , A. C. Dilger , S. D. Shackelford and D. D. Boler

2018-08-31 2016 Reciprocal Meat Conference


Ability of Early Postmortem Traits to Predict Sensory Quality of Pork Loin Chops May Depend on Degree-Of-Doneness

M. F. Overholt , B. J. Klehm , D. A. King , A. C. Dilger , S. D. Shackelfod and D. D. Boler

2018-03-31 2018 Reciprocal Meat Conference


Correlation Comparisons among Early Postmortem Loin Quality and Aged Loin and Pork Chop Quality Characteristics between Finishing Pigs from either Duroc or Pietrain Ancestry

J. Lowell , E. D. Schunke , B. N. Harsh , E. E. Bryan , C. A. Stahl , A. C. Dilger and D. D. Boler

2018-03-31 2018 Reciprocal Meat Conference


Determining the Relationship between Early Postmortem Loin Quality Attributes and Aged Loin Quality Attributes Using Meta-Analyses Techniques

B. Harsh , D. Boler , S. Shackelford and A. Dilger

2018-03-31 2018 Reciprocal Meat Conference


Effect of Hot Carcass Weight on the Rate of Temperature Decline of the Longissimus Dorsi and Semimembranosus of Pigs Slaughtered in a Blast-Chilled Commercial Abattoir

M. F. Overholt , E. K. Arkfeld , T. L. Wheeler , D. A. King , A. C. Dilger , S. D. Shackelford and D. D. Boler

2018-03-31 2018 Reciprocal Meat Conference


Effect of Machine, Anatomical Location, and Replication on Instrumental Color of Boneless Pork Loins

K. Barkley , A. Dilger , B. Fields and D. Boler

2018-03-31 2018 Reciprocal Meat Conference


Effect of Packaging Type during Postmortem Aging and Degree of Doneness on Pork Chop Sensory Traits of Loins Selected to Vary in Color and Marbling

A. C. Dilger , D. D. Boler , B. J. Klehm , D. A. King and S. D. Shackelford

2018-03-31 2018 Reciprocal Meat Conference


The Effects of Ultimate pH and Color on Sensory Traits of Pork Loin Chops Cooked to a Medium-Rare Degree of Doneness

D. Boler , E. Richardson , B. Fields and A. Dilger

2018-03-31 2018 Reciprocal Meat Conference


Characteristics of Ham Knuckles and Bacon Cured Using Different Brine and Meat Temperatures

Benjamin C. Peterson , Martin F. Overholt , Sean F. Holmer , Anna C. Dilger and Dustin D. Boler

2017-05-31 Volume 1 • Issue 1 • 2017


Characteristics of Ham Knuckles and Bacon Cured Using Different Brine and Meat Temperatures

Benjamin C. Peterson , Martin F. Overholt , Sean F. Holmer , Anna C. Dilger and Dustin D. Boler

2017-05-31 Volume 1 • Issue 1 • 2017


Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

Jessica E. Lowell , Bailey N. Harsh , Kyle B. Wilson , Martin F. Overholt , R. J. Matulis , Anna C. Dilger and Dustin D. Boler

2017-05-31 Volume 1 • Issue 1 • 2017


Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

Jessica E. Lowell , Bailey N. Harsh , Kyle B. Wilson , Martin F. Overholt , R. J. Matulis , Anna C. Dilger and Dustin D. Boler

2017-05-31 Volume 1 • Issue 1 • 2017