Animal Bioscience

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Meat quality characteristics of pork bellies in relation to fat level

Van-Ba Hoa, Kuk-Hwan Seol, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Jin-Hyoung Kim, Soo-Hyun Cho

Anim Biosci. 2021;34(10):1663-1673. Published online January 1, 2021
DOI: https://doi.org/10.5713/ab.20.0612

Meat quality characteristics of pork bellies in relation to fat level

Van-Ba Hoa, Kuk-Hwan Seol, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Jin-Hyoung Kim, Soo-Hyun Cho

Animal Bioscience. 2021;34(10):1663-1673

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Effects of growth rate, sex and slaughter weight on fat characteristics of pork bellies

J.A. Correa, C. Gariépy, M. Marcoux, L. Faucitano

Meat Science. 2008;80(2):550-554

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Effects of porcine somatotropin (PST) administration on the fat/lean content and processing properties of pork bellies

K.E. Nanke, J.G. Sebranek, K.J. Prusa, L.F. Miller

Meat Science. 1993;35(3):341-353

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Genetic relationships between composition of pork bellies and performance, carcase and meat quality traits

S. Hermesch

Animal. 2008;2(8):1178-1185

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The relation of blood glucose level to muscle fiber characteristics and pork quality traits

J.H. Choe, Y.M. Choi, S.H. Lee, Y.J. Nam, Y.C. Jung, H.C. Park, Y.Y. Kim, B.C. Kim

Meat Science. 2009;83(1):62-67

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Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

E Muguerza, G Fista, D Ansorena, I Astiasaran, J.G Bloukas

Meat Science. 2002;61(4):397-404

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Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages

G.A. Teye, J.D. Wood, F.M. Whittington, A. Stewart, P.R. Sheard

Meat Science. 2006;73(1):166-177

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Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water

L.C. Hoffman, F.D. Mellett

Meat Science. 2003;65(2):869-875

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Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

R.C. Person, D.R. McKenna, D.B. Griffin, F.K. McKeith, J.A. Scanga, K.E. Belk, G.C. Smith, J.W. Savell

Meat Science. 2005;70(1):121-131

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Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

M.A Lurueña-Martı́nez, A.M Vivar-Quintana, I Revilla

Meat Science. 2004;68(3):383-389

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