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| Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork |
| Van Ba Hoa, Soo-Hyun Cho, Pil-Nam Seong, Sun- Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol |
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Anim Biosci. 2020;33(4):640-650. Published online August 3, 2019 DOI: https://doi.org/10.5713/ajas.19.0262 |
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Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork Asian-Australasian Journal of Animal Sciences. 2020;33(4):640-650  Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality Meat Science. 2006;73(1):157-165 Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows Meat Science. 2008;79(2):382-393 The eating quality of meat: III—Flavor Lawrie's Meat Science. 2023;421-455 The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds Meat Science. 2012;90(2):284-291 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 The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts Meat Science. 1990;27(4):305-327 A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows Meat Science. 2009;81(4):738-744 Pork meat quality affects peptide and amino acid profiles during the ageing process Meat Science. 2001;58(2):197-206 Sensory Evaluation of Pork Flavor Handbook of Meat, Poultry and Seafood Quality. 2012;255-279 |
