PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Animal Bioscience10.5713/ab.20.0612202134101663-1673Meat quality characteristics of pork bellies in relation to fat levelVan-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 Chohttp://animbiosci.org/upload/pdf/ab-20-0612.pdf, http://animbiosci.org/journal/view.php?doi=10.5713/ab.20.0612, http://animbiosci.org/upload/pdf/ab-20-0612.pdf
Meat Science10.1016/j.meatsci.2007.12.0182008802550-554Effects of growth rate, sex and slaughter weight on fat characteristics of pork belliesJ.A. Correa, C. Gariépy, M. Marcoux, L. Faucitanohttps://api.elsevier.com/content/article/PII:S0309174007004081?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174007004081?httpAccept=text/plain
Meat Science10.1016/0309-1740(93)90040-o1993353341-353Effects of porcine somatotropin (PST) administration on the fat/lean content and processing properties of pork belliesK.E. Nanke, J.G. Sebranek, K.J. Prusa, L.F. Millerhttps://api.elsevier.com/content/article/PII:030917409390040O?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:030917409390040O?httpAccept=text/plain
Animal10.1017/s17517311080023342008281178-1185Genetic relationships between composition of pork bellies and performance, carcase and meat quality traitsS. Hermeschhttps://api.elsevier.com/content/article/PII:S1751731108002334?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S1751731108002334?httpAccept=text/plain, https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S1751731108002334
Meat Science10.1016/j.meatsci.2009.03.011200983162-67The relation of blood glucose level to muscle fiber characteristics and pork quality traitsJ.H. Choe, Y.M. Choi, S.H. Lee, Y.J. Nam, Y.C. Jung, H.C. Park, Y.Y. Kim, B.C. Kimhttps://api.elsevier.com/content/article/PII:S0309174009000898?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174009000898?httpAccept=text/plain
Meat Science10.1016/s0309-1740(01)00210-82002614397-404Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausagesE Muguerza, G Fista, D Ansorena, I Astiasaran, J.G Bloukashttps://api.elsevier.com/content/article/PII:S0309174001002108?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174001002108?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2005.11.0112006731166-177Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausagesG.A. Teye, J.D. Wood, F.M. Whittington, A. Stewart, P.R. Sheardhttps://api.elsevier.com/content/article/PII:S0309174005004122?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174005004122?httpAccept=text/plain
Meat Science10.1016/s0309-1740(02)00293-02003652869-875Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and waterL.C. Hoffman, F.D. Melletthttps://api.elsevier.com/content/article/PII:S0309174002002930?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174002002930?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2004.12.0122005701121-131Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into baconR.C. Person, D.R. McKenna, D.B. Griffin, F.K. McKeith, J.A. Scanga, K.E. Belk, G.C. Smith, J.W. Savellhttps://api.elsevier.com/content/article/PII:S0309174005000227?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174005000227?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2004.04.0052004683383-389Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurtersM.A Lurueña-Martı́nez, A.M Vivar-Quintana, I Revillahttps://api.elsevier.com/content/article/PII:S0309174004001056?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174004001056?httpAccept=text/plain