Author

Ken J. Prusa

Observed names: K J Prusa, K. J. PRUSA, K. J. Prusa, K. Prusa, K.J. PRUSA, K.J. Prusa, Ken Prusa

Observed institutions: Iowa State University, University of Missouri

OpenAlex ID: A5113634932

Correlations among selected pork quality traits

2002 · E. Huff-Lonergan, T. J. Baas, et al. · Journal of Animal Science · 391

A molecular genome scan analysis to identify chromosomal regions influencing economic traits in the pig. II. Meat and muscle composition

2001 · Massoud Malek, Jack C.M. Dekkers, et al. · Mammalian Genome · 234

Influence of lipid content on pork sensory quality within pH classification1

2007 · S. M. Lonergan, K. J. Stalder, et al. · Journal of Animal Science · 116

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Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets1

2008 · P. J. Lammers, B. J. Kerr, et al. · Journal of Animal Science · 98

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

2012 · M.J. Anderson, S.M. Lonergan, et al. · Meat Science · 82

Effects of triticale-based diets on finishing pig performance and pork quality in deep-bedded hoop barns

2007 · Zebblin M. Sullivan, Mark S. Honeyman, et al. · Meat Science · 76

Effects of dried distillers grains with solubles on carcass fat quality of finishing pigs1

2010 · J. M. Benz, S. K. Linneen, et al. · Journal of Animal Science · 65

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

2017 · K. B. Carlson, K. J. Prusa, et al. · Journal of Animal Science · 46

Amino acid digestibility and energy content of deoiled (solvent-extracted) corn distillers dried grains with solubles for swine and effects on growth performance and carcass characteristics1,2

2011 · J. Y. Jacela, J. M. DeRouchey, et al. · Journal of Animal Science · 39

Proteomic features linked to tenderness of aged pork loins

2017 · K. B. Carlson, K. J. Prusa, et al. · Journal of Animal Science · 36

Prevalence and relationships of sensory taint, 5α-androstenone and skatole in fat and lean tissue from the loin (Longissimus dorsi) of barrows, gilts, sows, and boars from selected abattoirs in the United States

2010 · K. Prusa, H. Nederveld, et al. · Meat Science · 34

Composition, Cooking Loss, Color and Compression of Ground Pork with Dry‐ and Wet‐Milled Corn Germ Meals

1991 · C.A. REITMEIER, K.J. PRUSA · Journal of Food Science · 32

Cholesterol Content and Sensory Analysis of Ground Pork as Influenced by Fat Level and Heating

1987 · C. A. REITMEIER, K. J. PRUSA · Journal of Food Science · 32

Effects of preslaughter management on the quality of carcasses from porcine stress syndrome heterozygous market hogs.

1998 · K J Stalder, J Maya, et al. · Journal of Animal Science · 30

Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type

2007 · S. L. Gruber, J. D. Tatum, et al. · Journal of Animal Science · 29

Does heat stress alter the pig's response to dietary fat?1

2016 · T. A. Kellner, L. H. Baumgard, et al. · Journal of Animal Science · 28

Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties

2002 · K.C. Nam, K.J. Prusa, et al. · Journal of Food Science · 27

Predicting aged pork quality using a portable Raman device

2018 · C.C. Santos, J. Zhao, et al. · Meat Science · 24

Impact of dietary fat source and concentration and daily fatty acid intake on the composition of carcass fat and iodine value sampled in three regions of the pork carcass1

2014 · T. A. Kellner, K. J. Prusa, et al. · Journal of Animal Science · 24

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COMPOSITION AND SENSORY ANALYSIS OF RIB CHOPS FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt)1

1989 · K. J. PRUSA, J. A. LOVE, et al. · Journal of Food Quality · 24

Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets1

2015 · E. K. Arkfeld, J. M. Young, et al. · Journal of Animal Science · 23

Research Note: Sensory Analysis and Instron Measurements of Variable-Power Microwave-Heated Baking Hen Breasts

1987 · M. HAMMERNICK OLTROGGE, K.J. PRUSA · Poultry Science · 22

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A comparison of the quality of fresh and frozen pork from immunologically castrated males versus gilts, physical castrates, and entire males

2015 · Amanda J. Elsbernd, John F. Patience, et al. · Meat Science · 20

Effects of functional oils and monensin on cattle finishing programs

2013 · T. Purevjav, M.P. Hoffman, et al. · The Professional Animal Scientist · 18

Porcine Somatotropin (PST) Administration to Growing Pigs: Effects on Adipose Tissue Composition and Processed Product Characteristics

1992 · S. M. LONERGAN, J. G. SEBRANEK, et al. · Journal of Food Science · 18

Works count: 107

Citation count: 1,763

H-index: 22

I10-index: 33