Do carcass traits influence consumer perception of pork eating quality?-Reference-Cited by-同舟云学术

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Do carcass traits influence consumer perception of pork eating quality?

Published:2024-02 Issue: Volume:208 Page:109381
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Valente Junior Dante T.,Mandell Ira B.,Bohrer Benjamin M.,Dorleku Justice B.,Campbell Cheryl P.,Silva Tadeu E.,Detmann Edenio,Saraiva Alysson,Juárez Manuel,Duarte Marcio S.

Funder

Natural Sciences and Engineering Research Council of Canada

Swine Innovation Porc

Ontario Pork

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003

2. Official methods of analysis;AOAC,2000

3. The effects of sire line, sex, weight and marketing day on carcass fatness of non-castrated pigs;Aymerich;Livestock Science,2019

4. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat;Ba;Animal Science Journal,2019

5. The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry;Barducci;Translational Animal Science,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sustainable pig diets: partial grain replacement with former food products and its impact on meat quality;Journal of Animal Science;2024-01-01

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