Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

This publication has 17 references indexed in Scilit:

• Reference methods for the assessment of physical characteristics of meat
  Meat Science, 1998
• The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs.
  Journal of Animal Science, 1996
• Variations in meat quality in live halothane heterozygotes identified by biopsy samples of M. longissimus dorsi
  Meat Science, 1995
• Identification of a Mutation in Porcine Ryanodine Receptor Associated with Malignant Hyperthermia
  Science, 1991
• Growth characteristics and carcass composition of pigs with known genotypes for stress susceptibility over a weight range of 70 to 120 Kg
  Animal Science, 1991
• Physical and Sensory Characteristics of Low‐Fat Fresh Pork Sausage Processed with Various Levels of Added Water
  Journal of Food Science, 1990
• Effect of halothane genotype on muscle metabolism at slaughter and its relationship with meat quality: A within-litter comparison
  Meat Science, 1989
• The relationship between conformation and the yield and distribution of lean meat in the carcasses of British pigs, cattle and sheep: A review
  Meat Science, 1982
• THE EFFECT OF SLAUGHTER WEIGHT ON THE CARCASS CHARACTERISTICS OF YORKSHIRE BARROWS AND GILTS
  Canadian Journal of Animal Science, 1980
• CHEMICAL, PALATABILITY AND COOKING CHARACTERISTICS OF NORMAL AND LOW QUALITY PORK LOINS AS AFFECTED BY FREEZER STORAGE
  Journal of Food Science, 1976