Effect of visual marbling on sensory properties and quality traits of pork loinCANNATA, S; ENGLE, T. E; MOELLER, S. J et al.Meat science. 2010, Vol 85, Num 3, pp 428-434, issn 0309-1740, 7 p.Article

Prediction of Japanese color scoreRYAN, Suzanne M; UNRUH, John A; ADHIKARI, Koushik et al.Meat science. 2009, Vol 84, Num 1, pp 165-171, issn 0309-1740, 7 p.Article

Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscleTOMOVIC, Vladimir M; PETROVIC, Ljiljana S; DZINIC, Natalija R et al.Meat science. 2008, Vol 80, Num 4, pp 1188-1193, issn 0309-1740, 6 p.Article

Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked porkCHOI, Y. M; JUNG, K. C; CHOE, J. H et al.Meat science. 2012, Vol 91, Num 4, pp 490-498, issn 0309-1740, 9 p.Article

Expected effects on carcass and pork quality when surgical castration is omitted — Results of a meta-analysis studyPAULY, Carine; LUGINBÜHL, Werner; AMPUERO, Silvia et al.Meat science. 2012, Vol 92, Num 4, pp 858-862, issn 0309-1740, 5 p.Article

The influence of creatine and a high glycemic carbohydrate on the growth performance and meat quality of market hogs fed ractopamine hydrochlorideSTAHL, C. A; CARLSON-SHANNON, M. S; WIEGAND, B. R et al.Meat science. 2007, Vol 75, Num 1, pp 143-149, issn 0309-1740, 7 p.Article

Characterization of loin shape from Duroc and Duroc composite finishing giltsLOWE, B. K; CLARK, D. L; BOLER, D. D et al.Meat science. 2011, Vol 87, Num 2, pp 146-150, issn 0309-1740, 5 p.Article

The effects of high pressure processing on pork quality, palatability, and further processed productsSOUZA, C. M; BOLER, D. D; CLARK, D. L et al.Meat science. 2011, Vol 87, Num 4, pp 419-427, issn 0309-1740, 9 p.Article

Pork quality and marbling level assessment using a hyperspectral imaging systemJUN QIAO; NGADI, Michael O; NING WANG et al.Journal of food engineering. 2007, Vol 83, Num 1, pp 10-16, issn 0260-8774, 7 p.Conference Paper

The effects of RN genotype and tumbling on processing yield in cured-smoked pork loinsHULLBERG, Anja; LUNDSTRÖM, Kerstin.Meat science. 2004, Vol 67, Num 3, pp 409-419, issn 0309-1740, 11 p.Article

The interaction between calpastatin and RYR1 genes for some pork quality traitsKOCWIN-PODSIADŁA, M; KURYŁ, J; KRZECIO, E et al.Meat science. 2003, Vol 65, Num 2, pp 731-735, issn 0309-1740, 5 p.Article

Influence of dietary fat on pork eating qualityALONSO, Veronica; NAJES, Luis M; PROVINCIAL, Laura et al.Meat science. 2012, Vol 92, Num 4, pp 366-373, issn 0309-1740, 8 p.Article

Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditionsKAPPER, C; KLONT, R. E; VERDONK, M. A. J et al.Meat science. 2012, Vol 91, Num 3, pp 300-305, issn 0309-1740, 6 p.Article

Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperatureMOELLER, S. J; MILLER, R. K; ALDREDGE, T. L et al.Meat science. 2010, Vol 85, Num 1, pp 96-103, issn 0309-1740, 8 p.Article

Influence of myosin heavy-and light chain isoforms on early postmortem glycolytic rate and pork qualityCHOI, Y. M; RYU, Y. C; KIM, B. C et al.Meat science. 2007, Vol 76, Num 2, pp 281-288, issn 0309-1740, 8 p.Article

Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging techniqueQIAO, J; WANG, N; NGADI, M. O et al.Meat science. 2007, Vol 76, Num 1, pp 1-8, issn 0309-1740, 8 p.Article

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork qualityCHOE, J. H; CHOI, Y. M; LEE, S. H et al.Meat science. 2008, Vol 80, Num 2, pp 355-362, issn 0309-1740, 8 p.Article

Prediction of pork quality with near infrared spectroscopy (NIRS) 1. Feasibility and robustness of NIRS measurements at laboratory scaleKAPPER, C; KLONT, R. E; VERDONK, J. M. A. J et al.Meat science. 2012, Vol 91, Num 3, pp 294-299, issn 0309-1740, 6 p.Article

The impact of short-term feeding of magnesium supplements on the quality of pork packaged in modified atmosphereALONSO, Veronica; PROVINCIAL, Laura; GIL, Mario et al.Meat science. 2012, Vol 90, Num 1, pp 52-59, issn 0309-1740, 8 p.Article

Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat qualityGANDOLFI, G; POMPONIO, L; ERTBJERG, P et al.Meat science. 2011, Vol 88, Num 4, pp 694-700, issn 0309-1740, 7 p.Article

Shelf life of pork from five different quality classesFAUCITANO, L; IELO, M. C; STER, C et al.Meat science. 2010, Vol 84, Num 3, pp 466-469, issn 0309-1740, 4 p.Article

Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperatureMOELLER, S. J; MILLER, R. K; EDWARDS, K. K et al.Meat science. 2009, Vol 84, Num 1, pp 14-22, issn 0309-1740, 9 p.Article

Benchmarking value in the pork supply chain : Characterization of US pork in the retail marketplaceWRIGHT, L. I; SCANGA, J. A; SMITH, G. C et al.Meat science. 2005, Vol 71, Num 3, pp 451-463, issn 0309-1740, 13 p.Article

The interaction between ractopamine supplementation, porcine somatotropin and moisture infusion on pork qualityMOORE, K. L; MULLAN, B. P; D'SOUZA, D. N et al.Meat science. 2012, Vol 92, Num 2, pp 125-131, issn 0309-1740, 7 p.Article

Categorization of pork quality using Gabor filter-based hyperspectral imaging technologyLIU, L; NGADI, M. O; PRASHER, S. O et al.Journal of food engineering. 2010, Vol 99, Num 3, pp 284-293, issn 0260-8774, 10 p.Article