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Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs
Jin Hyoung Cho, Ra Ham Lee, Young-Joo Jeon, Seon-Min Park, Jae-Cheon Shin, Seok-Ho Kim, Jin Young Jeong, Hyun-sung Kang, Nag-Jin Choi, Kang Seok Seo, Young Sik Cho, MinSeok S. Kim, Sungho Ko, Jae-Min Seo, Seung-Youp Lee, Jung-Hyun Shim, Jung-Il Chae
Anim Biosci. 2016;29(11):1653-1663.   Published online March 30, 2016
DOI: https://doi.org/10.5713/ajas.16.0050

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Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality
N.D. Cameron, M.B. Enser
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Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs
L.M. Mason, S.A. Hogan, A. Lynch, K. O’Sullivan, P.G. Lawlor, J.P. Kerry
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Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits
Marinus F.W. te Pas, Jaap Jansen, Konrad C.J.A. Broekman, Henny Reimert, Henri C.M. Heuven
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Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus
Gunilla Lindahl, Ann-Charlotte Enfält, Henrik J. Andersen, Kerstin Lundström
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Changes affecting the Longissimus dorsi, Triceps brachii caput longum and Rectus femoris muscles of young Friesian bulls during meat ageing
F. Bruas-Reignier, J. Brun-Bellut
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Elastin in bovine Semitendinosus and Longissimus dorsi muscles
R.W.D. Rowe
Meat Science. 1986;17(4):293-312   Crossref logo
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Cold-shortening toughness in excised pork M. Longissimus dorsi
E. Dransfield, D.K. Lockyer
Meat Science. 1985;13(1):19-32   Crossref logo
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Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits
Zhenyu Wang, Fan He, Weili Rao, Na Ni, Qingwu Shen, Dequan Zhang
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Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality
Marinus F.W. te Pas, Leo Kruijt, Mariusz Pierzchala, Ronald E. Crump, Sjef Boeren, Els Keuning, Rita Hoving-Bolink, Maria Hortós, Marina Gispert, Jacint Arnau, Alejandro Diestre, Herman A. Mulder
Meat Science. 2013;95(3):679-687   Crossref logo
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Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng
Meat Science. 2009;81(1):255-262   Crossref logo
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