These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
170 related articles for article (PubMed ID: 32704683)
21. Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. Song S; Cheng H; Jung EY; Joo ST; Kim GD Food Sci Anim Resour; 2020 Nov; 40(6):957-968. PubMed ID: 33305280 [TBL] [Abstract][Full Text] [Related]
22. Effects of selection for decreased residual feed intake on composition and quality of fresh pork. Smith RM; Gabler NK; Young JM; Cai W; Boddicker NJ; Anderson MJ; Huff-Lonergan E; Dekkers JC; Lonergan SM J Anim Sci; 2011 Jan; 89(1):192-200. PubMed ID: 20817860 [TBL] [Abstract][Full Text] [Related]
23. The effects of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs. Latorre MA; Lázaro R; Valencia DG; Medel P; Mateos GG J Anim Sci; 2004 Feb; 82(2):526-33. PubMed ID: 14974552 [TBL] [Abstract][Full Text] [Related]
24. Effects of dietary vitamin D(3), vitamin E, and magnesium supplementation on pork quality. Swigert KS; McKeith FK; Carr TC; Brewer MS; Culbertson M Meat Sci; 2004 May; 67(1):81-6. PubMed ID: 22061119 [TBL] [Abstract][Full Text] [Related]
25. Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility, Harsh BN; Arkfeld EK; Mohrhauser DA; King DA; Wheeler TL; Dilger AC; Shackelford SD; Boler DD J Anim Sci; 2017 Nov; 95(11):4958-4970. PubMed ID: 29293702 [TBL] [Abstract][Full Text] [Related]
26. The influence of genotype, sex, and dietary lysine on pork subprimal cut yields and carcass quality of pigs fed to either 104 or 127 kilograms. Unruh JA; Friesen KG; Stuewe SR; Dunn BL; Nelssen JL; Goodband RD; Tokach MD J Anim Sci; 1996 Jun; 74(6):1274-83. PubMed ID: 8791199 [TBL] [Abstract][Full Text] [Related]
27. Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle. Moeller S; Wulf D; Meeker D; Ndife M; Sundararajan N; Solomon MB J Anim Sci; 1999 Aug; 77(8):2119-23. PubMed ID: 10461990 [TBL] [Abstract][Full Text] [Related]
28. Postmortem protein degradation is a key contributor to fresh pork loin tenderness. Carlson KB; Prusa KJ; Fedler CA; Steadham EM; Outhouse AC; King DA; Huff-Lonergan E; Lonergan SM J Anim Sci; 2017 Apr; 95(4):1574-1586. PubMed ID: 28464104 [TBL] [Abstract][Full Text] [Related]
29. Comparison and correlation analysis of different Swine breeds meat quality. Li YX; Cabling MM; Kang HS; Kim TS; Yeom SC; Sohn YG; Kim SH; Nam KC; Seo KS Asian-Australas J Anim Sci; 2013 Jul; 26(7):905-10. PubMed ID: 25049866 [TBL] [Abstract][Full Text] [Related]
30. A comparison of carcass characteristics, carcass cutting yields, and meat quality of barrows and gilts. Bohrer BM; Dorleku JB; Campbell CP; Duarte MS; Mandell IB Transl Anim Sci; 2023; 7(1):txad079. PubMed ID: 37649648 [TBL] [Abstract][Full Text] [Related]
31. An image analysis approach to identification and measurement of marbling in the intact pork loin. Uttaro B; Zawadski S; Larsen I; Juárez M Meat Sci; 2021 Sep; 179():108549. PubMed ID: 33984801 [TBL] [Abstract][Full Text] [Related]
33. The effect of feeding ractopamine (Paylean) on muscle quality and sensory characteristics in three diverse genetic lines of swine. Stoller GM; Zerby HN; Moeller SJ; Baas TJ; Johnson C; Watkins LE J Anim Sci; 2003 Jun; 81(6):1508-16. PubMed ID: 12817499 [TBL] [Abstract][Full Text] [Related]
34. Prediction of color and pH measurement throughout boneless center-cut pork loins. Norman JL; Berg EP; Ellersieck MR; Lorenzen CL Meat Sci; 2004 Feb; 66(2):273-8. PubMed ID: 22064128 [TBL] [Abstract][Full Text] [Related]