Meat quality of British crossbred pigs-Reference-Cited by-同舟云学术

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Meat quality of British crossbred pigs

Published:1978-07 Issue:3 Volume:5 Page:265-275
ISSN:0301-6226
Container-title:Livestock Production Science
language:en
Short-container-title:Livestock Production Science

Author:

Evans D.G.,Kempster A.J.,Steane D.E.

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference17 articles.

1. Some experience on measuring the meat quality of pig carcasses;Barton,1977

2. Boar performance, carcass and muscle quality characteristics in two lines of Large White pigs;Chadwick,1975

3. PIDA dissection techniques;Cuthbertson,1968

4. Genetic aspects of meat quality in pigs;Jonsson;Ann. Génét. Sél. Anim.,1972

5. A national survey of muscle pH values in commercial pig carcasses;Kempster;J. Food Technol.,1975

Cited by 15 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. The relationship between pH45 and drip in pig muscle;International Journal of Food Science & Technology;2007-06-28

2. The effect of sex, breed and initial carcass pH on the quality of cure in bacon;International Journal of Food Science & Technology;2007-06-28

3. Breed and crossbreeding effects on weight, yield and quality of heavy italian dry-cured hams;Livestock Production Science;1994-10

4. Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?;Meat Science;1994-01

5. A REVIEW OF THE CAUSES OF VARIATION IN MUSCLE GLYCOGEN CONTENT AND ULTIMATE pH IN PIGS;Journal of Muscle Foods;1991-07

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