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

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

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

Effects of mid-summer transport duration on pre- and post-slaughter performance and pork quality in MexicoMOTA-ROJAS, D; BECERRIL, M; LEMUS, C et al.Meat science. 2006, Vol 73, Num 3, pp 404-412, issn 0309-1740, 9 p.Article

Pork loin color relative to sensory and instrumental tenderness and consumer acceptanceNORMAN, J. L; BERG, E. P; HEYMANN, H et al.Meat science. 2003, Vol 65, Num 2, pp 927-933, issn 0309-1740, 7 p.Article

Use of visible spectroscopy for quality classification of intact pork meatJUAN XING; NGADI, Michael; GUNENC, Aynur et al.Journal of food engineering. 2007, Vol 82, Num 2, pp 135-141, issn 0260-8774, 7 p.Article

Influence of harvest processes on pork loin and ham qualityGARDNER, M. A; HUFF-LONERGAN, E; ROWE, L. J et al.Journal of animal science. 2006, Vol 84, Num 1, pp 178-184, issn 0021-8812, 7 p.Article

Vorhersagesicherheit frühpostmortaler Messwerte bei Abweichungen der Fleischqualität 1. pH-Wert und Leitfähigkeitswert 45 min post mortem in Beziehung zum End-pH-Wert im Musculus longissimus dorsi von Schlachtschweinen = The prediction of parameters at early postmortem state for the deviation of pork quality in M. longissimus dorsi 1. pH and conductivity values 45 min p.m. in relationship to the end pH value (24 hours p.m.)BEUTLING, Dorothea; SEIFERT, Gerit.Fleischwirtschaft (Frankfurt). 2002, Vol 82, Num 12, pp 81-84, issn 0015-363X, 4 p.Article

Critical points in the development of pork quality - : A reviewPISULA, Andrzej; FLOROWSKI, Tomasz.Polish journal of food and nutrition sciences. 2006, Vol 15, Num 3, pp 249-256, issn 1230-0322, 8 p.Article

Zur Vorhersagesicherheit frühpostmortaler Messwerte für die Entstehung von Fleischqualitätsabweichungen: 2. pH-Wert und Leitfähigkeit 45 min p.m. in Beziehung zu locker gebundenem Wasser und Remission 24 h p.m. im M. longissimus dorsivon Schlachtschweinen = The prediction of parameters at early postmortem (p.m) state for the deviation of pork quality in Musculus longissimus dorsi: 2. pH and conductivity values 45 min p.m. in relationship to the water retention capacity and remission (24 hours p.m.)BEUTLING, Dorothea; SEIFERT, Gerit.Fleischwirtschaft (Frankfurt). 2003, Vol 83, Num 3, pp 149-152, issn 0015-363X, 4 p.Article

Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in porkTREFAN, L; BÜNGER, L; BLOOM-HANSEN, J et al.Meat science. 2011, Vol 87, Num 4, pp 305-314, issn 0309-1740, 10 p.Article