(Q82404248)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

G Lindahl

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

K Lundström

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

E Tornberg

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 October 2001

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

59

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

141-151

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

A review of the relationships of pH with physical aspects of pork quality

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

Skeletal muscle characteristics in different breeds of pigs in relation to sensory properties of meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

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%2801%2900064-X

7 January 2021

Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

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%2801%2900064-X

7 January 2021

Multivariate techniques in the analysis of meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

Sensory properties and preferences.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

Comparison of histochemical properties of different pig breeds

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

Effect of halothane genotype on porcine meat quality and myoglobin autoxidation

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

The influence of genotype, sex, and dietary lysine on pork subprimal cut yields and carcass quality of pigs fed to either 104 or 127 kilograms.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

Variation in haem pigment concentration and colour in meat from British pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900064-X

7 January 2021

10.1016/S0309-1740(01)00064-X

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062672%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference