(Q47747473)

5 February 2018

title

The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin (English)

1 reference

5 February 2018

6

Leif Andersson

1 reference

5 February 2018

Ann-Charlotte Enfält

2

Ann-Charlotte Enfält

1 reference

5 February 2018

Gunilla Lindahl

4

Gunilla Lindahl

1 reference

5 February 2018

Ingela Hedebro-Velander

5

Ingela Hedebro-Velander

1 reference

5 February 2018

Kerstin Lundström

7

Kerstin Lundström

1 reference

5 February 2018

Asa Josell

1

Asa Josell

1 reference

5 February 2018

author name string

Gertrud von Seth

3

1 reference

5 February 2018

publication date

1 December 2003

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5 February 2018

number of pages

11

1 reference

inferred from page(s)

published in

Meat Science

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5 February 2018

volume

65

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5 February 2018

issue

4

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5 February 2018

page(s)

1341-1351

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5 February 2018

Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Possible mechanism for the effect of the RN(-) allele on pork tenderness.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine skeletal muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Evidence for a new major gene influencing meat quality in pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Sensory and technological meat quality in carriers and non-carriers of the RN(-) allele in Hampshire crosses and in purebred Yorkshire pigs.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Effects of early-postmortem glycolytic rate on beef tenderness

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

A mutation in PRKAG3 associated with excess glycogen content in pig skeletal muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

The relationship between early post-mortem pH and the tenderisation of beef muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

The effect of chilling, electrical stimulation and conditioning on pork eating quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

Effect of different electrical stimulation and chilling treatments on pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900056-1

7 January 2021

10.1016/S0309-1740(03)00056-1

Identifiers

DOI

1 reference

5 February 2018

1 reference

5 February 2018