(Q51830318)

13 April 2018

title

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

1 reference

13 April 2018

author name string

Asa Josell

series ordinal

1

1 reference

13 April 2018

Gertrud von Seth

series ordinal

2

1 reference

13 April 2018

Eva Tornberg

series ordinal

3

1 reference

13 April 2018

publication date

1 September 2003

1 reference

13 April 2018

published in

Meat Science

1 reference

13 April 2018

volume

65

1 reference

13 April 2018

issue

1

1 reference

13 April 2018

page(s)

651-660

1 reference

13 April 2018

Relationship between RN(-) genotype and drip loss in meat from Danish pigs.

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

Reference methods for the assessment of physical characteristics of meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

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%2802%2900268-1

7 January 2021

Determination of RN(-) phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

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%2802%2900268-1

7 January 2021

The use of muscle protein solubility measurements to assess pig lean meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

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%2802%2900268-1

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%2802%2900268-1

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%2802%2900268-1

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%2802%2900268-1

7 January 2021

Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

Glycolytic potential of red, soft, exudative pork longissimus muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

Muscle protein changes post mortem in relation to pork quality traits

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

Effects of breed, feed level and conditioning time on the tenderness of pork

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900268-1

7 January 2021

10.1016/S0309-1740(02)00268-1

Identifiers

DOI

1 reference

13 April 2018

release_bp3lwfolonac5exezssc2ag27q

Fatcat ID

1 reference

Fatcat

https://api.fatcat.wiki/v0/release/bp3lwfolonac5exezssc2ag27q

24 November 2022

mapped directly with Wikidata item

1 reference

13 April 2018