@article{del toro-gipson_rizzo_hanson_drake_2021, title={Consumer perception of smoked Cheddar cheese}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18711}, abstractNote={Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked cheese. Subsequently, 2 online surveys were conducted. The purpose of the first survey (n = 1,195) was to understand types of smoked cheeses consumed and if consumers associated specific wood smokes with smoked cheese. Next, an adaptive choice-based conjoint (n = 367) was designed to evaluate consumer perception of different attributes of smoked cheese. Maximum difference scaling and familiarity questions were also included in the adaptive choice-based conjoint survey. Following the surveys, a central location test (n = 135) was conducted with cheeses smoked with 3 different woods at a low and high intensity (6 cheeses total). Hierarchical Bayesian estimation, one-way ANOVA, agglomerative hierarchical clustering, and 2-way ANOVA (smoke type × intensity level) were used to interpret the collected data. Results from the focus groups indicated that smoked cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. In general, consumers were not aware of how smoked flavor was imparted to cheese, but when informed of the processes, they preferred cold-smoked cheese to the addition of liquid smoke flavor. Results from both surveys confirmed focus group observations. Consumers perceived flavor differences among different wood smokes and smoked products. Method of smoking, smoke intensity, type of wood, and type of cheese were the most important attributes for purchase of smoked cheese. When tasting, consumers differentiated smoke aroma and flavor among cheeses and preferred cherry wood smoked cheeses over apple wood or hickory smoked cheeses. Understanding consumer perceptions of smoked cheese will give insight into the desired experience that consumers expect when purchasing smoked cheese.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Del Toro-Gipson, R. S. and Rizzo, P. and Hanson, D. J. and Drake, M. A.}, year={2021}, month={Feb}, pages={1560–1575} }
 @article{del toro-gipson_rizzo_hanson_drake_2020, title={Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor}, volume={35}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12564}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Del Toro-Gipson, Rachel S. and Rizzo, Peter V and Hanson, Dana J. and Drake, MaryAnne}, year={2020}, month={Jun} }
 @article{robbins_park_tennant_hanson_whitley_min_oh_2019, title={Meat quality of pork loins from HerefordxBerkshire female and intact male pigs reared in an alternative production system}, volume={32}, ISSN={["1976-5517"]}, DOI={10.5713/ajas.18.0670}, abstractNote={Objective The objective of the present study was to investigate pork quality from Hereford× Berkshire female and intact male pigs reared outdoors in an alternative production system. Methods Berkshire purebred sows were artificially inseminated, once in the fall and again in the spring of the following year, with semen from Hereford boars and managed free of antibiotics in an outdoor hoop structure until the last month of pregnancy, after which they were moved to a pasture-based unit of 0.8 hectares with individual lots with a farrowing hut, shade, and water ad libitum. Piglets were weaned at 4 weeks of age and housed in a deep-bedded hoop structure, grouped by sex. Animals were harvested at market weight of 125 kg, approximately 200 days of age. Hot carcass weight was collected at the time of the harvest. After 24 hours of refrigeration, carcass characteristics were measured. Longissimus dorsi samples collected from the right side loin. Loins were cut into 2.54-cm thick chops and were used to measure marbling score, color score, drip loss, and ultimate pH. Sensory panel tests were conducted as well at North Carolina State University. For pork characteristics and sensory panel data, trial and sex were included in the statistical model as fixed effects. Hot carcass weight was included in the model as a covariate for backfat thickness. Results Neither the subjective nor the objective color scores displayed any differences between the boars and the gilts. No difference was found for pH and marbling score between trials or sexes. Gilts had a thicker backfat measurement at the last lumbar and a narrower longissimus muscle area measurement when compared to the boars. The only difference in the sensory characteristics was found between the trials for texture and moisture scores. Conclusion Consumers were not able to detect boar taint under the condition of this study, which is that the intact males were reared outdoors. Additional trials would be necessary; however, based on the results of the present study, outdoor rearing can be suggested as a solution to the issue of boar taint.}, number={9}, journal={ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES}, author={Robbins, Yvette and Park, Hyeon-Suk and Tennant, Travis and Hanson, Dana and Whitley, Niki and Min, Byungrok and Oh, Sang-Hyon}, year={2019}, month={Sep}, pages={1475–1481} }
 @article{mclean_hanson_jervis_drake_2017, title={Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling}, volume={82}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13934}, abstractNote={AbstractBacon is one of the most recognizable consumer pork products and is differentiated by appearance, flavor, thickness, and several possible product claims. The objective of this study was to explore the attributes of retail bacon that influence consumers to purchase and consume bacon. An Adaptive Choice‐Based Conjoint (ACBC) survey was designed for attributes of raw American‐style bacon. An ACBC survey (N = 1410 consumers) and Kano questioning were applied to determine the key attributes that influenced consumer purchase. Attributes included package size, brand, thickness, label claims, flavor, price, and images of the bacon package displaying fat:lean ratio. Maximum Difference Scaling (MaxDiff) was used to rank appeal of 20 different bacon images with variable fat:lean ration and slice shape. The most important attribute for bacon purchase was price followed by fat:lean appearance and then flavor. Three consumer clusters were identified with distinct preferences. For 2 clusters, price was not the primary attribute. Understanding preferences of distinct consumer clusters will enable manufacturers to target consumers and make more appealing bacon.}, number={11}, journal={JOURNAL OF FOOD SCIENCE}, author={McLean, K. G. and Hanson, D. J. and Jervis, S. M. and Drake, M. A.}, year={2017}, month={Nov}, pages={2659–2668} }
 @article{thomas_binder_mclaughlin_jaykus_hanson_powell_chapman_2016, title={Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers}, volume={79}, ISSN={["1944-9097"]}, url={https://publons.com/publon/21063768/}, DOI={10.4315/0362-028x.jfp-16-065}, abstractNote={According to the U.S. Food and Drug Administration 2013 Model Food Code, it is the duty of a food establishment to disclose and remind consumers of risk when ordering undercooked food such as ground beef. The purpose of this study was to explore actual risk communication behaviors of food establishment servers. Secret shoppers visited 265 restaurants in seven geographic locations across the United States, ordered medium rare burgers, and collected and coded risk information from chain and independent restaurant menus and from server responses. The majority of servers reported an unreliable method of doneness (77%) or other incorrect information (66%) related to burger doneness and safety. These results indicate major gaps in server knowledge and risk communication, and the current risk communication language in the Model Food Code does not sufficiently fill these gaps. The question is "should servers even be acting as risk communicators?" There are numerous challenges associated with this practice, including high turnover rates, limited education, and the high stress environment based on pleasing a customer. If servers are designated as risk communicators, food establishment staff should be adequately trained and provided with consumer advisory messages that are accurate, audience appropriate, and delivered in a professional manner so that customers can make informed food safety decisions.}, number={12}, journal={JOURNAL OF FOOD PROTECTION}, author={Thomas, Ellen M. and Binder, Andrew R. and Mclaughlin, Anne and Jaykus, Lee-Ann and Hanson, Dana and Powell, Douglas and Chapman, Benjamin}, year={2016}, month={Dec}, pages={2113–2118} }
 @article{tennant_drake_hanson_2015, title={Effect of cook method on consumer perception of bacon}, volume={101}, ISSN={0309-1740}, url={http://dx.doi.org/10.1016/J.MEATSCI.2014.09.023}, DOI={10.1016/J.MEATSCI.2014.09.023}, journal={Meat Science}, publisher={Elsevier BV}, author={Tennant, T. and Drake, M.A. and Hanson, D.J.}, year={2015}, month={Mar}, pages={106–107} }
 @article{hanson_rentfrow_schilling_mikel_stalder_berry_2015, title={US products-dry-cured hams}, DOI={10.1002/9781118522653.ch40}, abstractNote={Country ham production in the United States began as early as the 1500s. European explorers and settlers brought pigs to North America to provide a source of food. Without refrigeration, it was critical to preserve the meat. The United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) defines country ham as an uncooked, cured, dried, smoked, or unsmoked meat product made from a single piece of pork ham muscle. The dry-cure mix (salt, sugar, sodium nitrate and/or sodium nitrite) is applied to the surface of the raw meat in a sufficient quantity to ensure the finished dry product has an internal salt content >4%. Most country ham has a finished salt percentage of 5–8%. The salted raw hams are then maintained (cured) at temperatures of 1–4°C for approximately 40–50 days. After this cure step, the hams are maintained at 10–12°C for an additional 14–21 days. The final production step is to dry or age the ham at 30–35°C. This step can be as short as 20 days or as long as an additional year. Country ham flavor develops and intensifies over time, so the aging time is dependent on the desired flavor profile. Finished country ham will have a water activity of 0.85–0.91. The lowered water activity and salt content ensure the safety and shelf stability of the finished product. In the United States, most consumers of country ham will cook it prior to eating. Common methods of cooking include baking the whole ham and pan frying thin slices of meat. However, a small percentage of long-aged and low-water-activity country ham is consumed uncooked, similar to European dry-cured ham products.}, journal={Handbook of fermented meat and poultry, 2nd edition}, author={Hanson, Dana and Rentfrow, G. and Schilling, M. W. and Mikel, W. B. and Stalder, K. J. and Berry, N. L.}, year={2015}, pages={347–354} }
 @article{fix_cassady_heugten_hanson_see_2010, title={Differences in lean growth performance of pigs sampled from 1980 and 2005 commercial swine fed 1980 and 2005 representative feeding programs}, volume={128}, ISSN={["1878-0490"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-76349085628&partnerID=MN8TOARS}, DOI={10.1016/j.livsci.2009.11.006}, abstractNote={The objective of this study was to assess how changes in genetics and feeding programs over 25 years in the U.S. commercial swine industry have impacted lean growth performance. Genetic samples (GS) of pigs (n = 162) from the commercial industries in 1980 and 2005 were randomly assigned to 1 of 2 feeding programs (FP) representative of 1980 or 2005. Pigs were placed 3 per pen (n = 54) at approximately 4 weeks of age and were harvested when average BW of the pen exceeded 116 kg. Real-time ultrasound measures for backfat depth and longissimus muscle area at the 10th rib were collected every 4 weeks, beginning at week 8 (group 1) or week 10 (group 2) until harvest. Average daily gain, ADFI, and G:F were calculated for the nursery period (7.0 ± 0.4 to 26.9 ± 0.7 kg BW), finishing period (26.9 ± 0.7 to 119 ± 0.7 kg BW), and overall (7.0 ± 0.4 to 116 ± 0.7 kg BW). Lean ADG and lean G:F were calculated for the period of first real-time ultrasound to harvest (42.7 ± 1.0 kg to 116 kg BW). Pigs from 2005 vs. 1980 GS and pigs fed 2005 vs. 1980 FP reached final BW of 116 kg sooner; 11 and 12 d, respectively. For ADG during finishing and overall, GS × FP interactions were observed, where 1980 GS pigs fed 1980 vs. 2005 FP showed increases of 7.0 and 6.3%, respectively; however, 2005 GS pigs fed 1980 vs. 2005 FP had increases of 12.6 and 12.3%, respectively. Pigs from the 2005 GS had greater ADG during finishing and overall, increased lean ADG, with no difference in ADFI during finishing, overall, and lean gain period or reduced ADFI during nursery which led to greater G:F and lean G:F. Pigs fed 2005 FP had increased ADG during all periods, with reduced ADFI during finishing, overall, and the lean gain test period which led to greater lean G:F and G:F during all portions of the trial. Although via different methods, changes over the past 25 years in the U.S. swine industry with respect to both genetics and feeding programs have resulted in a 15% reduction in days to harvest and a 45% improvement in lean efficiency.}, number={1-3}, journal={LIVESTOCK SCIENCE}, author={Fix, J. S. and Cassady, J. P. and Heugten, E. and Hanson, D. J. and See, M. T.}, year={2010}, month={Mar}, pages={108–114} }
 @article{heugten_hanson_ange_see_2010, title={Effects of on-farm magnesium supplementation through water on pork quality under two slaughter conditions}, volume={21}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-77954018450&partnerID=MN8TOARS}, DOI={10.1111/j.1745-4573.2009.00187.x}, abstractNote={ABSTRACT The objective of this study was to determine the effects of pre‐harvest Mg supplementation and stunning method on longissimus (LM) and semitendinosus (SM) pork muscle quality. Magnesium was supplemented for 2 days in drinking water (300 ppm) before pigs were harvested at a commercial packing plant using either electrical or CO2 stunning. Magnesium supplementation did not affect (P > 0.10) ultimate pH, initial fluid loss, retail display purge loss or color of the LM and SM. Pork quality was generally improved in LM and SM samples obtained from the plant using CO2 stunning as evidenced by reduced initial fluid loss (P < 0.001), reduced purge loss (P < 0.05) and lower L* (darker), a* (less red) and b* (less yellow) values (P < 0.05) during an 8‐day retail display. Pork quality was improved when using CO2 stunning technology; however, Mg supplementation did not improve pork quality in either plant.}, number={2}, journal={Journal of Muscle Foods}, author={Heugten, E. Van and Hanson, Dana and Ange, D. and See, M. T.}, year={2010}, pages={350–364} }
 @article{kim_bang_drake_hanson_jaykus_2009, title={Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse}, volume={72}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-72.3.637}, abstractNote={Souse is a fully cooked, ready-to-eat gelled pork product. There is a zero-tolerance policy for Listeria monocytogenes in ready-to-eat meat products. The survival and/or growth of L. monocytogenes in souse is unknown. The effectiveness of three different souse formulations (pH 4.3, 4.7, and 5.1) for controlling the growth of L. monocytogenes at two refrigerated storage temperatures (5 and 10 degrees C) was evaluated. All products were vacuum packaged. Uninoculated product was prepared as the control, and other products were artificially surface contaminated with a three-strain cocktail of L. monocytogenes (10(6) CFU/ cm2). Microbial counts were obtained on selective and nonselective media twice weekly through 8 weeks of storage. Souse did not support the growth of L. monocytogenes regardless of product formulation or storage temperature. At 5 degrees C, D-values for products with pH values of 4.7 and 5.1 were not different, but survival of L. monocytogenes in product with a lower pH (4.3) was decreased compared with survival in products with higher pH values (P < 0.05). Survival of L. monocytogenes was not impacted by storage temperatures (P > 0.05). Consumer acceptability (n = 75 souse consumers) of pH 4.3 products was not different from that for (typical) pH 4.7 products (P > 0.05). These results indicate that conventionally produced souse does not support the growth of L. monocytogenes and that inactivation of the organism is more likely in products formulated at a lower pH (< or = 4.3) without affecting consumer acceptance.}, number={3}, journal={JOURNAL OF FOOD PROTECTION}, author={Kim, M. K. and Bang, W. and Drake, M. A. and Hanson, D. J. and Jaykus, L. A.}, year={2009}, month={Mar}, pages={637–643} }
 @article{burnham_hanson_koshick_ingham_2008, title={Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using biltong and droewors}, volume={28}, ISSN={["0149-6085"]}, DOI={10.1111/j.1745-4565.2008.00114.x}, abstractNote={ABSTRACT Biltong and droëwors are ready‐to‐eat dried seasoned beef strips and sausages, respectively. Procedures to meet process lethality requirements for these products have not been validated. The fate of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus, and Listeria monocytogenes was evaluated during the manufacture and vacuum‐packaged storage (7 days at 20–22C) of three lots each of biltong and droëwors. Acid‐adapted pathogens were used as inocula (ca. 7 log CFU per sample for each pathogen). The biltong manufacturing process reduced pathogen levels from 1.2 to 3.8 log CFU (S. aureus and L. monocytogenes, respectively). Less lethality was achieved in making droëwors, probably because of the higher fat content. The manufacturing processes for biltong and droëwors achieved significant lethality. Combined with additional intervention steps and/or raw material testing, the processes would achieve mandated levels of pathogen destruction.}, number={2}, journal={JOURNAL OF FOOD SAFETY}, author={Burnham, Greg M. and Hanson, Dana J. and Koshick, Charlotte M. and Ingham, Steven C.}, year={2008}, month={May}, pages={198–209} }
 @article{bang_hanson_drake_2008, title={Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage}, volume={71}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-71.1.191}, abstractNote={Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (10(4) CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21 degrees C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt] salt) with no S. aureus, aerobic plate counts increased by 5.5 log/g during the 10-day drying period, and coliforms increased by 4.8 log/g. The addition of sodium nitrite (154 ppm of nitrite, 2.24% [wt/wt] salt) or increased salt (3.64%, wt/wt) to sausage limited the growth of coliform bacteria (P < 0.05). S. aureus numbers increased approximately 2 log units during the drying step, regardless of additional salt or nitrite. Additional salt or nitrite had no effect on S. aureus growth (P > 0.05). Staphylococcal enterotoxin (SE) was not detected in air-dried fresh sausages at any time. Our results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={Bang, W. and Hanson, D. J. and Drake, M. A.}, year={2008}, month={Jan}, pages={191–195} }
 @article{bender_see_hanson_lawrence_cassady_2006, title={Correlated responses in growth, carcass, and meat quality traits to divergent selection for testosterone production in pigs}, volume={84}, ISSN={["1525-3163"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-33744943805&partnerID=MN8TOARS}, DOI={10.2527/2006.8461331x}, abstractNote={The objective of this project was to characterize changes in growth, carcass yield, and meat quality traits in castrates and gilts in response to divergent selection for testosterone production. In generation 21, endogenous testosterone concentrations in Duroc boars of the high (HTL) and low (LTL) testosterone lines averaged 49.0 and 27.8 ng/mL (P < 0.01), respectively. Eight LTL and 10 HTL boars were used to sire 29 LTL and 33 HTL litters. To remove the effects of inbreeding, these same boars were mated to females of a Large White x Landrace composite (WC) to generate 11 WC by LTL litters (WLT) and 23 WC by HTL litters (WHT). Castrates and gilts were then allotted to LTL (n = 53), HTL (n = 61), WLT (n = 102), and WHT (n = 101) for testing. Growth and carcass traits analyzed included days to 114 kg (D114), ADG, backfat adjusted to 114 kg (ABF), LM area adjusted to 114 kg and predicted percent lean (PPL). Fat-O-Meater data collected were adjusted fat depth (AFD), adjusted loin depth, and percent lean. Meat quality traits characterized at 24 h postmortem included marbling score, percent lipid, pH, drip loss, color score, and Minolta L*, a*, and b*. Data were analyzed with a mixed model including fixed effects of line, mating type (purebred or crossbred), sex, and the random effect of sire nested within line. All possible interactions among fixed effects were tested. The HTL had fewer D114 (P < 0.05), greater ADG (P < 0.01), greater ABF (P < 0.01), and lower PPL (P < 0.01) than LTL. The WHT and WLT did not differ for D114, ADG, or ABF. The WHT had smaller LM area adjusted to 114 kg (P < 0.05) and greater drip loss (P < 0.05) than WLT. The WLT had lower adjusted loin depth (P < 0.05) than LTL and HTL. The LTL and HTL had greater subjective scores for marbling (P < 0.05) compared with WLT and WHT. The least squares mean for percent lipid for HTL and LTL was 4.00. The WHT had greater means for L*, a*, and b* (P < 0.05) than WLT. Pigs selected for increased testosterone production grew faster and produced fatter carcasses than pigs selected for decreased testosterone. Changes in growth, carcass yield, and meat quality traits were detected in castrates and gilts in response to divergent selection for testosterone production.}, number={6}, journal={JOURNAL OF ANIMAL SCIENCE}, author={Bender, J. M. and See, M. T. and Hanson, D. J. and Lawrence, T. E. and Cassady, J. P.}, year={2006}, month={Jun}, pages={1331–1337} }
 @article{gharst_hanson_kathariou_2006, title={Effect of direct culture versus selective enrichment on the isolation of thermophilic Campylobacter from feces of mature cattle at harvest}, volume={69}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-69.5.1024}, abstractNote={Campylobacterjejuni and Campylobacter coli are leading bacterial causes of human gastroenteritis in the United States and other industrialized nations. These organisms frequently colonize avian hosts, including commercial poultry, but are also found in the gastrointestinal tract of other warm-blooded animals, including swine, sheep, and cattle. This study investigated the effect of direct culture versus selective enrichment on the isolation of thermophilic Campylobacter from the colon of 610 cattle. Fecal samples were taken from the colon of mature cattle (older than 30 months of age) immediately after slaughter in a commercial abattoir over a period of 17 months. Campylobacter was isolated from 23.4% of the animals. Most (93%) of the culture-confirmed Campylobacter isolates were C. jejuni, with the remaining 7% being C. coli. Additionally, of the 143 samples from which pure cultures of Campylobacter could be isolated, 72 (50.3%) were positive only with selective enrichment, 18 (12.6%) were positive only with direct plating, and 53 (37.1%) were positive by both methods. The data suggest that, even though selective enrichment was more effective than direct plating, both direct plating and selective enrichment protocols might need to be employed for optimal surveillance of C. jejuni in fecal material from cattle.}, number={5}, journal={JOURNAL OF FOOD PROTECTION}, author={Gharst, G and Hanson, D and Kathariou, S}, year={2006}, month={May}, pages={1024–1027} }
 @article{frederick_heugten_hanson_see_2006, title={Effects of supplemental magnesium concentration of drinking water on pork quality}, volume={84}, ISSN={["1525-3163"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-33744906659&partnerID=MN8TOARS}, DOI={10.2527/2006.841185x}, abstractNote={Thirty-two barrows were used to determine the effects of supplemental Mg in drinking water on pork quality. Pigs were determined to be free of the halothane and Napole mutations and were individually penned. After a 7-d adjustment period, barrows (111 +/- 1 kg BW) were blocked by BW and allotted randomly within block to 0, 300, 600, or 900 mg of supplemental Mg from Mg sulfate/L of drinking water for 2 d before slaughter. Pigs were not allowed access to feed (0.13% Mg) for 15 h before slaughter but continued to have access to experimental water treatments. Pigs were loaded and transported 110 km (1.75 h) to a commercial abattoir and remained in lairage for 5 h before slaughter. The LM was removed 24 h postmortem. Retail storage was simulated for 8 d, and the remaining LM was vacuum-packaged for 25 or 50 d at 4 degrees C. Plasma Mg concentration increased linearly (P = 0.001) with Mg supplementation; however, Mg concentration of the LM was not affected (P = 0.99) by Mg supplementation. Surface exudate, drip loss, and retail fluid loss of the LM were not affected (P > 0.10) by Mg. Lightness (L*) and redness (a*) of the LM were not affected (P > 0.10) by Mg, with the exception of initial redness (cubic; P = 0.05). Pigs supplemented with 300 or 900 mg of Mg/L had lower yellowness (b*) values of the LM displayed for 0 to 6 d than pigs supplemented with 0 or 600 mg of Mg/L (cubic; P < 0.05). Lightness of the LM after 25 (quadratic; P = 0.03) or 50 (quadratic; P = 0.04) d of vacuum-packed storage was greater at 300 and 600 mg of Mg/L than at 0 or 900 mg/L. Yellowness tended to be greater after 50 d, but not after 25 d, of vacuum-packaged storage for 300 or 600 mg of Mg/L compared with 0 or 900 mg/L (quadratic; P = 0.08). Oxidation of the LM, determined by thiobarbituric acid reactive substances after 4 d of retail storage, increased linearly (P = 0.05) as Mg increased in the drinking water. Furthermore, oxidation of the LM after 8 d of retail storage tended to increase linearly (P < 0.10), primarily because of the high oxidation of LM from pigs supplemented with 900 mg of Mg/L compared with controls (224 vs. 171 +/- 19 microg/kg, respectively). Oxidation of the LM was greater for pigs supplemented with 300 or 900 mg/L compared with 0 or 600 mg of Mg/L (cubic; P < 0.06) after 25 d of vacuum-packed storage. Magnesium did not improve pork quality characteristics of practical significance in pigs without the halothane and Rendement Napole mutations.}, number={1}, journal={JOURNAL OF ANIMAL SCIENCE}, author={Frederick, BR and Heugten, E and Hanson, DJ and See, MT}, year={2006}, month={Jan}, pages={185–190} }