VARIATION IN GLYCOLYTIC POTENTIAL AND FRESH PORK QUALITY TRAITS ALONG THE LONGISSIMUS DORSI OF SLAUGHTER WEIGHT PIGS*-Reference-Cited by-同舟云学术

VARIATION IN GLYCOLYTIC POTENTIAL AND FRESH PORK QUALITY TRAITS ALONG THE LONGISSIMUS DORSI OF SLAUGHTER WEIGHT PIGS*

Published:2006-07 Issue:3 Volume:17 Page:237-247
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

BERTOL T.M.,ELLIS M.,RITTER M.J.,MCKEITH F.K.,HAMILTON D.N.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2006.00042.x/fullpdf

Reference21 articles.

1. Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscles

2. EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP

3. Effects of different cereal grains and ractopamine hydrochloride on performance, carcass characteristics, and fat quality in late-finishing pigs

4. Drip loss sampling in porcine m. longissimus dorsi

5. J.K. HARTSCHUH, J. NOVAKOFSKI, and F.K. MCKEITH, 2002 . Practical aspects of the glycolytic potential assay. Proceedings of the 55th Reciprocal Meat Conference55 , 39 -42 .

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2. Correlation between three glycometabolic-related hormones and muscle glycolysis, as well as meat quality, in three pig breeds;Journal of the Science of Food and Agriculture;2016-11-21

3. Effect of muscle-fiber type on glycogenin-1 gene expression and its relationship with the glycolytic potential and pH of pork;Genetics and Molecular Research;2013

4. Effect of feed withdrawal and dietary energy source on muscle glycolytic potential and blood acid-base responses to handling in slaughter-weight pigs1;Journal of Animal Science;2011-05-01

5. Effects of fasting prior to slaughter on pH development and energy metabolism post-mortem in M. longissimus dorsi of pigs;Meat Science;2010-01