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| Meat quality of pork loins from Hereford×Berkshire female and intact male pigs reared in an alternative production system |
| Yvette Robbins, Hyeon-Suk Park, Travis Tennant, Dana Hanson, Niki Whitley, Byungrok Min, Sang-Hyon Oh |
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Anim Biosci. 2019;32(9):1475-1481. Published online February 7, 2019 DOI: https://doi.org/10.5713/ajas.18.0670 |
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Meat quality of pork loins from Hereford×Berkshire female and intact male pigs reared in an alternative production system Asian-Australasian Journal of Animal Sciences. 2019;32(9):1475-1481  Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine Meat Science. 2010;84(4):607-612 Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigs Meat Science. 2018;142:14-22 Temperature abuse affects the quality of irradiated pork loins Meat Science. 2004;67(4):643-649 Boar taint, meat quality and fail rate in entire male pigs and male pigs immunized against gonadotrophin releasing factor as related to body weight and feeding regime Meat Science. 2017;125:95-101 Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc Meat Science. 2003;64(1):35-42 Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs Meat Science. 2010;86(3):607-615 Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs Meat Science. 2018;143:257-267 Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level Meat Science. 2005;69(4):609-615 Fatty acid composition and tocopherol concentrations in muscle of entire male, castrated male and female pigs, reared in an indoor or outdoor housing system Meat Science. 2004;68(4):659-665 |
