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

The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerkyYANG, Han-Sul; HWANG, Young-Hwa; JOO, Seon-Tea et al.Meat science. 2009, Vol 82, Num 3, pp 289-294, issn 0309-1740, 6 p.Article

Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham: a Thai fermented pork sausageVISESSANGUAN, Wonnop; BENJAKUL, Soottawat; PANYA, Atikorn et al.Meat science. 2005, Vol 69, Num 2, pp 355-362, issn 0309-1740, 8 p.Article

Seroprävalenz von Toxoplasma gondii : Schweinefleisch und Schweinefleisch enthaltende Erzeugnisse aus konventioneller und ökologischer Herstellung = Seroprevalence of Toxoplasma gondii in conventionally and organically produced pork and pork-productsSCHULZIG, Heike Silvia; FEHLHABER, Karsten.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 12, pp 106-108, issn 0015-363X, 3 p.Article

Characterization of the Arcobacter contamination on Belgian pork carcasses and raw retail porkVAN DRIESSCHE, Ellen; HOUF, Kurt.International journal of food microbiology. 2007, Vol 118, Num 1, pp 20-26, issn 0168-1605, 7 p.Article

Characterization of striping in fresh, enhanced pork loinsGOADING, J. P; HOLMER, S. F; CARR, S. N et al.Meat science. 2009, Vol 81, Num 2, pp 364-371, issn 0309-1740, 8 p.Article

Presence, viral load and characterization of Torque teno sus viruses in liver and pork chop samples at retailLEBLANC, Danielle; HOUDE, Alain; BRASSARD, Julie et al.International journal of food microbiology. 2014, Vol 178, pp 60-64, issn 0168-1605, 5 p.Article

Updated estimates of HAL n and RN— effects on pork quality: Fresh and processed loin and hamCHEREL, P; GLENISSON, J; FIGWER, P et al.Meat science. 2010, Vol 86, Num 4, pp 949-954, issn 0309-1740, 6 p.Article

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptabilityCILIA, Irene; ALTARRIBA, Juan; RONCALES, Pedro et al.Meat science. 2006, Vol 72, Num 2, pp 252-260, issn 0309-1740, 9 p.Article

Factors Affecting the Eating Quality of PorkNGAPO, Tania M; GARIEPY, Claude.Critical reviews in food science and nutrition. 2008, Vol 48, Num 7, pp 599-633, issn 1040-8398, 35 p.Article

Viandes de porc marinées: intérêts technologiques et sensoriels = Marinated pork products: technological and sensory aspectsMARTIN, Jean-Luc.Techni porc. 2009, Vol 32, Num 4, issn 0181-6764, 2, 35-37 [4 p.]Article

Biomechanical and microbiological changes in natural hog casings treated with ozoneBENLI, H; HAFLEY, B. S; KEETON, J. T et al.Meat science. 2008, Vol 79, Num 1, pp 155-162, issn 0309-1740, 8 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

Destrukturierungen in Kochschinken Chemische und physikalische Charakterisierung von Defekten in verarbeiteten Produkten = Destructured zones in cooked cured hams Chemical and physical characterisation of destructured areas in cooked cured hamsHUGENSCHMIDT, Gabriel; HADORN, Ruedi; GUGGISBERG, Dominik et al.Fleischwirtschaft (Frankfurt). 2009, Vol 89, Num 1, pp 86-91, issn 0015-363X, 6 p.Article

Chemical, instrumental and sensory characteristics of cooked pork hamVALKOVA, V; SALAKOVA, A; BUCHTOVA, H et al.Meat science. 2007, Vol 77, Num 4, pp 608-615, issn 0309-1740, 8 p.Article

Rapid determination of pork sensory quality using Raman spectroscopyQI WANG; LONERGAN, Steven M; CHENXU YU et al.Meat science. 2012, Vol 91, Num 3, pp 232-239, issn 0309-1740, 8 p.Article

Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plateBASAK, Tanmay; RAO, Badri S.Meat science. 2010, Vol 86, Num 3, pp 780-793, issn 0309-1740, 14 p.Article

Effect of origin, breeding and processing conditions on the isotope ratios of bioelements in dry-cured hamPERINI, Matteo; CAMIN, Federica; DEL PULGAR, Jose Sánchez et al.Food chemistry. 2013, Vol 136, Num 3-4, pp 1543-1550, issn 0308-8146, 8 p.Conference Paper

Biologically active polyamines in beef, pork and meat products : A reviewKALAC, P.Meat science. 2006, Vol 73, Num 1, pp 1-11, issn 0309-1740, 11 p.Article

Salt distribution in dry-cured ham measured by computed tomography and image analysisVESTERGAARD, Christian; ERBOU, Søren G; THAULAND, Torunn et al.Meat science. 2005, Vol 69, Num 1, pp 9-15, issn 0309-1740, 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

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

Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibioticresistant strain for challenge studiesVILLANI, F; RUSSO, F; BLAIOTTA, G et al.Meat science. 2005, Vol 70, Num 1, pp 181-188, issn 0309-1740, 8 p.Article

Variation of the sensory quality within the m. longissimus thoracis et lumborum of PSE and normal porkVAN OECKEL, M. J; WARNANTS, N.Meat science. 2003, Vol 63, Num 3, pp 293-299, issn 0309-1740, 7 p.Article

Chilled pork: Part II. Consumer perception of sensory qualityNGAPO, T. M; RIENDEAU, L; LABERGE, C et al.Meat science. 2012, Vol 92, Num 4, pp 338-345, issn 0309-1740, 8 p.Article