PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.19.02622020334640-650Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial porkVan 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 Seolhttp://ajas.info/upload/pdf/ajas-19-0262.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.19.0262, http://ajas.info/upload/pdf/ajas-19-0262.pdf
Meat Science10.1016/j.meatsci.2005.11.0102006731157-165Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating qualityG.A. Teye, P.R. Sheard, F.M. Whittington, G.R. Nute, A. Stewart, J.D. Woodhttps://api.elsevier.com/content/article/PII:S0309174005004110?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174005004110?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2007.10.0232008792382-393Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cowsA.M. Stelzleni, D.D. Johnsonhttps://api.elsevier.com/content/article/PII:S0309174007003282?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174007003282?httpAccept=text/plain
Lawrie's Meat Science10.1016/b978-0-323-85408-5.00014-52023421-455The eating quality of meat: III—FlavorMónica Floreshttps://api.elsevier.com/content/article/PII:B9780323854085000145?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9780323854085000145?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2011.07.0122012902284-291The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breedsS.H. Lee, J.H. Choe, Y.M. Choi, K.C. Jung, M.S. Rhee, K.C. Hong, S.K. Lee, Y.C. Ryu, B.C. Kimhttps://api.elsevier.com/content/article/PII:S0309174011002622?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174011002622?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2010.04.0112010863607-615Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigsD.W. Jeong, Y.M. Choi, S.H. Lee, J.H. Choe, K.C. Hong, H.C. Park, B.C. Kimhttps://api.elsevier.com/content/article/PII:S0309174010001439?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174010001439?httpAccept=text/plain
Meat Science10.1016/0309-1740(90)90068-h1990274305-327The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roastsL.E. Jeremiah, A.C. Murray, L.L. Gibsonhttps://api.elsevier.com/content/article/PII:030917409090068H?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:030917409090068H?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2008.11.0162009814738-744A 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 cowsM.R.F. Lee, P.R. Evans, G.R. Nute, R.I. Richardson, N.D. Scollanhttps://api.elsevier.com/content/article/PII:S0309174008003823?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174008003823?httpAccept=text/plain
Meat Science10.1016/s0309-1740(00)00152-22001582197-206Pork meat quality affects peptide and amino acid profiles during the ageing processV.-J Moya, M Flores, M-C Aristoy, F Toldráhttps://api.elsevier.com/content/article/PII:S0309174000001522?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174000001522?httpAccept=text/plain
Handbook of Meat, Poultry and Seafood Quality10.1002/9781118352434.ch182012255-279Sensory Evaluation of Pork FlavorVeronika Válkováhttps://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118352434.ch18, https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118352434.ch18