187 related articles for article (PubMed ID: 26760937)
1. Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage.
Lim DG; Jo C; Cha JS; Seo KS; Nam KC
Korean J Food Sci Anim Resour; 2014; 34(2):185-91. PubMed ID: 26760937
[TBL] [Abstract][Full Text] [Related]
2. Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs.
Yim DG; Hong DI; Chung KY
Asian-Australas J Anim Sci; 2016 Feb; 29(2):257-62. PubMed ID: 26333670
[TBL] [Abstract][Full Text] [Related]
3. Comparison of Meat Quality and Fatty Acid Composition of
Choi YS; Lee JK; Jung JT; Jung YC; Jung JH; Jung MO; Choi YI; Jin SK; Choi JS
Korean J Food Sci Anim Resour; 2016 Oct; 36(5):689-696. PubMed ID: 27857546
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Comparison of pork belly characteristics and weights of primal cuts between gilt and barrow of Landrace × Yorkshire × Duroc pigs measured by AutoFomIII.
Ko E; Park Y; Park K; Woo C; Kim J; Kim K; Choi J
J Anim Sci Technol; 2023 Mar; 65(2):412-426. PubMed ID: 37093947
[TBL] [Abstract][Full Text] [Related]
6. Chilling rate effects on pork loin tenderness in commercial processing plants.
Shackelford SD; King DA; Wheeler TL
J Anim Sci; 2012 Aug; 90(8):2842-9. PubMed ID: 22307481
[TBL] [Abstract][Full Text] [Related]
7. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD
Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
[TBL] [Abstract][Full Text] [Related]
8. Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork.
Wang J; Yan XL; Liu R; Fu QQ; Zhou GH; Zhang WG
Anim Sci J; 2016 Jan; 87(1):109-16. PubMed ID: 25997561
[TBL] [Abstract][Full Text] [Related]
9. Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon.
Leick CM; Puls CL; Ellis M; Killefer J; Carr TR; Scramlin SM; England MB; Gaines AM; Wolter BF; Carr SN; McKeith FK
J Anim Sci; 2010 Aug; 88(8):2751-66. PubMed ID: 20407070
[TBL] [Abstract][Full Text] [Related]
10. Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs.
Choi JS; Lee HJ; Jin SK; Choi YI; Lee JJ
Korean J Food Sci Anim Resour; 2014; 34(2):238-44. PubMed ID: 26760944
[TBL] [Abstract][Full Text] [Related]
11. Interactive effect of ractopamine and dietary fat source on quality characteristics of fresh pork bellies.
Apple JK; Maxwell CV; Sawyer JT; Kutz BR; Rakes LK; Davis ME; Johnson ZB; Carr SN; Armstrong TA
J Anim Sci; 2007 Oct; 85(10):2682-90. PubMed ID: 17609473
[TBL] [Abstract][Full Text] [Related]
12. Comparison of variability in pork carcass composition and quality between barrows and gilts.
Overholt MF; Arkfeld EK; Mohrhauser DA; King DA; Wheeler TL; Dilger AC; Shackelford SD; Boler DD
J Anim Sci; 2016 Oct; 94(10):4415-4426. PubMed ID: 27898864
[TBL] [Abstract][Full Text] [Related]
13. Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies.
Razmaitė V; Šveistienė R; Šiukščius A
Foods; 2024 Mar; 13(5):. PubMed ID: 38472911
[TBL] [Abstract][Full Text] [Related]
14. Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs.
Yim DG; Jung JH; Ali MM; Nam KC
J Anim Sci Technol; 2019 Jan; 61(1):35-40. PubMed ID: 31333859
[TBL] [Abstract][Full Text] [Related]
15. Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar.
Lertpatarakomol R; Chaosap C; Chaweewan K; Sitthigripong R; Limsupavanich R
Asian-Australas J Anim Sci; 2019 Apr; 32(4):585-591. PubMed ID: 30208699
[TBL] [Abstract][Full Text] [Related]
16. Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs.
Suzuki A; Kojima N; Ikeuchi Y; Ikarashi S; Moriyama N; Ishizuka T; Tokushige H
Meat Sci; 1991; 29(1):31-41. PubMed ID: 22060970
[TBL] [Abstract][Full Text] [Related]
17. Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin.
Channon HA; Kerr MG; Walker PJ
Meat Sci; 2004 Apr; 66(4):881-8. PubMed ID: 22061021
[TBL] [Abstract][Full Text] [Related]
18. Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs.
Jin SK; Yim DG
Food Sci Anim Resour; 2022 May; 42(3):398-410. PubMed ID: 35611084
[TBL] [Abstract][Full Text] [Related]
19. Retention of n-3 polyunsaturated fatty acids in trimmed loin and belly is independent of timing of feeding ground flaxseed to growing-finishing female pigs.
Martínez-Ramírez HR; Kramer JK; de Lange CF
J Anim Sci; 2014 Jan; 92(1):238-49. PubMed ID: 24305874
[TBL] [Abstract][Full Text] [Related]
20. Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal.
An JY; Yong HI; Kim SY; Yoo HB; Kim YY; Jo C
Korean J Food Sci Anim Resour; 2017; 37(2):191-199. PubMed ID: 28515643
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]