Pork loin quality is not indicative of fresh belly or fresh and cured ham quality1,2,3-Reference-Cited by-同舟云学术

Pork loin quality is not indicative of fresh belly or fresh and cured ham quality1,2,3

Published:2016-12-01 Issue:12 Volume:94 Page:5155-5167
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Arkfeld E. K.,Wilson K. B.,Overholt M. F.,Harsh B. N.,Lowell J. E.,Hogan E. K.,Klehm B. J.,Bohrer B. M.,Mohrhauser D. A.,King D. A.,Wheeler T. L.,Dilger A. C.,Shackelford S. D.,Boler D. D.

Funder

National Pork Board

USDA

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/94/12/5155/23765016/5155.pdf

Reference22 articles.

1. Official Methods of Analysis;Association of Official Analytical Chemists (AOAC),2000

2. Review: Meta-analysis of the ractopamine response in finishing swine;Apple;Prof. Anim. Sci.,2007

3. Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market;Arkfeld;J. Anim. Sci.,2015

4. Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility;Arkfeld;J. Anim. Sci.,2016

5. Effect of ultimate pH on the quality characteristics of pork;Bidner;J. Muscle Foods,2004

Cited by 19 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. Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles;Meat Science;2024-02

2. Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content;Journal of Animal Science;2024

3. Time of dehairing alters pork quality development;Meat Science;2023-09

4. Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin;Food Science of Animal Resources;2023-01

5. Prediction of cooking loss of pork belly using quality properties of pork loin;Meat Science;2022-12