138 related articles for article (PubMed ID: 22062143)
1. The effect of RN gene on yields and quality of extended cooked cured hams.
Gariépy C; Godbout D; Fernandez X; Talmant A; Houde A
Meat Sci; 1999 May; 52(1):57-64. PubMed ID: 22062143
[TBL] [Abstract][Full Text] [Related]
2. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hams.
Fernandez X; Gilbert S; Vendeuvre JL
Meat Sci; 2002 Dec; 62(4):439-46. PubMed ID: 22061751
[TBL] [Abstract][Full Text] [Related]
3. Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs.
Enfält AC; Lundström K; Karlsson A; Hansson I
J Anim Sci; 1997 Nov; 75(11):2924-35. PubMed ID: 9374306
[TBL] [Abstract][Full Text] [Related]
4. The effects of RN genotype and tumbling on processing yield in cured-smoked pork loins.
Hullberg A; Lundström K
Meat Sci; 2004 Jul; 67(3):409-19. PubMed ID: 22061515
[TBL] [Abstract][Full Text] [Related]
5. Sensory and technological meat quality in carriers and non-carriers of the RN(-) allele in Hampshire crosses and in purebred Yorkshire pigs.
Lundström K; Enfält AC; Tornberg E; Agerhem H
Meat Sci; 1998 Jan; 48(1-2):115-24. PubMed ID: 22062884
[TBL] [Abstract][Full Text] [Related]
6. Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility.
Arkfeld EK; Wilson KB; Overholt MF; Harsh BN; Lowell JE; Hogan EK; Klehm BJ; Bohrer BM; Kroscher KA; Peterson BC; Stites CR; Mohrhauser DA; King DA; Wheeler TL; Dilger AC; Shackelford SD; Boler DD
J Anim Sci; 2016 Dec; 94(12):5144-5154. PubMed ID: 28046148
[TBL] [Abstract][Full Text] [Related]
7. A note on the relationships between cured-cooked and dry-cured ham processing yields.
Sellier P; Monin G
Meat Sci; 2010 Aug; 85(4):785-7. PubMed ID: 20416830
[TBL] [Abstract][Full Text] [Related]
8. Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride.
Boler DD; Holmer SF; Duncan DA; Carr SN; Ritter MJ; Stites CR; Petry DB; Hinson RB; Allee GL; McKeith FK; Killefer J
J Anim Sci; 2011 Jan; 89(1):210-20. PubMed ID: 20817858
[TBL] [Abstract][Full Text] [Related]
9. Pork loin quality is not indicative of fresh belly or fresh and cured ham quality.
Arkfeld EK; Wilson KB; Overholt MF; Harsh BN; Lowell JE; Hogan EK; Klehm BJ; Bohrer BM; Mohrhauser DA; King DA; Wheeler TL; Dilger AC; Shackelford SD; Boler DD
J Anim Sci; 2016 Dec; 94(12):5155-5167. PubMed ID: 28046183
[TBL] [Abstract][Full Text] [Related]
10. Rendement Napole gene effects and a comparison of glycolytic potential and DNA genotyping for classification of Rendement Napole status in Hampshire-sired pigs.
Moeller SJ; Baas TJ; Leeds TD; Emnett RS; Irvin KM
J Anim Sci; 2003 Feb; 81(2):402-10. PubMed ID: 12643483
[TBL] [Abstract][Full Text] [Related]
11. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex.
Candek-Potokar M; Monin G; Zlender B
J Anim Sci; 2002 Apr; 80(4):988-96. PubMed ID: 12002336
[TBL] [Abstract][Full Text] [Related]
12. Effects of PSE on the quality of cooked hams.
O'Neill DJ; Lynch PB; Troy DJ; Buckley DJ; Kerry JP
Meat Sci; 2003 Jun; 64(2):113-8. PubMed ID: 22062856
[TBL] [Abstract][Full Text] [Related]
13. Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire.
Lundström K; Andersson A; Hansson I
Meat Sci; 1996; 42(2):145-53. PubMed ID: 22060680
[TBL] [Abstract][Full Text] [Related]
14. Phenotypic correlations among quality traits of fresh and dry-cured hams.
Ramos AM; Serenius TV; Stalder KJ; Rothschild MF
Meat Sci; 2007 Oct; 77(2):182-9. PubMed ID: 22061589
[TBL] [Abstract][Full Text] [Related]
15. Review: Pork quality attributes from farm to fork. Part II. Processed pork products.
Lebret B; Čandek-Potokar M
Animal; 2022 Feb; 16 Suppl 1():100383. PubMed ID: 34750079
[TBL] [Abstract][Full Text] [Related]
16. A second mutant allele (V199I) at the PRKAG3 (RN) locus- I. Effect on technological meat quality of pork loin.
Lindahl G; Enfält AC; von Seth G; Josell A; Hedebro-Velander I; Andersen HJ; Braunschweig M; Andersson L; Lundström K
Meat Sci; 2004 Mar; 66(3):609-19. PubMed ID: 22060871
[TBL] [Abstract][Full Text] [Related]
17. Determination of RN(-) phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy.
Josell A; Martinsson L; Borggaard C; Andersen JR; Tornberg E
Meat Sci; 2000 Jul; 55(3):273-8. PubMed ID: 22061282
[TBL] [Abstract][Full Text] [Related]
18. Influence of PSE pork on the quality and economics of cooked, cured ham and fermented dry sausage manufacture.
Honkavaara M
Meat Sci; 1988; 24(3):201-7. PubMed ID: 22055951
[TBL] [Abstract][Full Text] [Related]
19. The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin.
Josell A; Enfält AC; von Seth G; Lindahl G; Hedebro-Velander I; Andersson L; Lundström K
Meat Sci; 2003 Dec; 65(4):1341-51. PubMed ID: 22063778
[TBL] [Abstract][Full Text] [Related]
20. Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics.
Bertram HC; Andersen HJ; Karlsson AH; Horn P; Hedegaard J; Nørgaard L; Engelsen SB
Meat Sci; 2003 Oct; 65(2):707-12. PubMed ID: 22063431
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]