Sensory and meat quality traits of pork in relation to post-slaughter treatment and RN genotype
- 1 January 2004
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (1) , 113-124
- https://doi.org/10.1016/s0309-1740(03)00067-6
Abstract
No abstract availableKeywords
This publication has 43 references indexed in Scilit:
- The influence of RN genotype, including the new V199I allele, on the eating quality of pork loinMeat Science, 2003
- Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotypeMeat Science, 2003
- Possible mechanism for the effect of the RN− allele on pork tendernessMeat Science, 2003
- Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)Food Quality and Preference, 2000
- The effect of low voltage and high voltageelectrical stimulation on pork qualityMeat Science, 1995
- Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat qualityMeat Science, 1995
- Optimisation of tenderisation, ageing and tendernessMeat Science, 1994
- Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of porkMeat Science, 1992
- Effect of different electrical stimulation and chilling treatments on pork qualityMeat Science, 1992
- Cold-shortening toughness in excised pork M. Longissimus dorsiMeat Science, 1985