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Merlin Lindemann

Merlin Lindemann is with the Department of Animal and Food Sciences at the University of Kentucky in Lexington.

Articles

ARTICLES

Cooked bacon on a fork.

Commentary: AMSA

Dietary fat sources and levels of Vitamin E isoforms impact belly and bacon quality of heavy slaughter weight pigs

Belly depth and belly flex were significantly influenced by dietary fat source.

Ana Paula Salim Marlee Kelley Ding Wang Surendranath P. Suman Merlin Lindemann Gregg Rentfrow

April 22, 2026

Dietary fat sources with a higher proportion of saturated fatty acids improved belly firmness and overall bacon quality.

Close-up of a pink pig's head in a pen, looking left, with a bright light in the background.

Commentary: AMSA

Dietary fat sources and levels of vitamin E isoforms impact carcass traits and fresh pork quality of heavy slaughter weight pigs

Findings suggest supplementation with 40 ppm GT reduces redness and increased lightness of fresh pork.

Gregg Rentfrow Surendranath P. Suman Ana Paula Salim Marlee Kelley Ding Wang Merlin Lindemann

March 19, 2026

National Pork Board supports research into pork quality best practices.

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