Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele
- 2 June 1999
- journal article
- research article
- Published by Elsevier in Food Quality and Preference
- Vol. 10 (4-5) , 299-303
- https://doi.org/10.1016/s0950-3293(99)00006-3
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Sensory and technological meat quality in carriers and non-carriers of the RN− allele in Hampshire crosses and in purebred Yorkshire pigsMeat Science, 1998
- Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs.Journal of Animal Science, 1997
- Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loinMeat Science, 1996
- Effect of feeding high-oleic-acid peanuts to growing-finishing swine on resulting carcass fatty acid profile and on carcass and meat quality characteristicsJournal of Animal Science, 1992
- Optimum Internal Temperature Established by Sensory Evaluation for Fish Prepared in Conventional and Microwave OvensHome Economics Research Journal, 1992
- Manipulation of the fatty acid composition of pig meat lipids by dietary meansJournal of the Science of Food and Agriculture, 1992
- Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint TemperaturesJournal of Food Science, 1990
- Influence of fishmeal, rape-seed, and rape-seed meal in feed on the fatty acid composition and storage stability of porcine body fatMeat Science, 1988
- Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breedMeat Science, 1985
- Beef quality assessed at European research centresMeat Science, 1984