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126 related items for PubMed ID: 22062884

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 Nov; 42(2):145-53. PubMed ID: 22060680
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype.
    Josell A, von Seth G, Tornberg E.
    Meat Sci; 2003 Sep; 65(1):651-60. PubMed ID: 22063260
    [Abstract] [Full Text] [Related]

  • 8. Frequency of the Rendement Napole RN- allele in a population of American Hampshire pigs.
    Miller KD, Ellis M, McKeith FK, Bidner BS, Meisinger DJ.
    J Anim Sci; 2000 Jul; 78(7):1811-5. PubMed ID: 10907822
    [Abstract] [Full Text] [Related]

  • 9. Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality.
    Enfält AC, Lundström K, Hansson I, Lundeheim N, Nyström PE.
    Meat Sci; 1997 Jan; 45(1):1-15. PubMed ID: 22061132
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. The effect of the Halothane and Rendement Napole genes on carcass and meat quality characteristics of pigs.
    Hamilton DN, Ellis M, Miller KD, McKeith FK, Parrett DF.
    J Anim Sci; 2000 Nov; 78(11):2862-7. PubMed ID: 11063310
    [Abstract] [Full Text] [Related]

  • 12. Differences in meat quality between organically and conventionally produced pigs.
    Olsson V, Andersson K, Hansson I, Lundström K.
    Meat Sci; 2003 Jul; 64(3):287-97. PubMed ID: 22063015
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors.
    Jonsäll A, Johansson L, Lundström K.
    Meat Sci; 2001 Mar; 57(3):245-50. PubMed ID: 22061498
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs.
    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 31; 36(5):689-696. PubMed ID: 27857546
    [Abstract] [Full Text] [Related]

  • 18. Growth performance, carcass composition, quality, and enhancement treatment of fresh pork identified through deoxyribonucleic acid marker-assisted selection for the Rendement Napole gene.
    Carr CC, Morgan JB, Berg EP, Carter SD, Ray FK.
    J Anim Sci; 2006 Apr 31; 84(4):910-7. PubMed ID: 16543569
    [Abstract] [Full Text] [Related]

  • 19. The expression of genes PKM2 and CAST in the muscle tissue of pigs differentiated by glycolytic potential and drip loss, with reference to the genetic group.
    Sieczkowska H, Zybert A, Krzecio E, Antosik K, Koćwin-Podsiadła M, Pierzchała M, Urbański P.
    Meat Sci; 2010 Jan 31; 84(1):137-42. PubMed ID: 20374765
    [Abstract] [Full Text] [Related]

  • 20. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) allele.
    Byrne DV, O'Sullivan MG, Bredie WL, Andersen HJ, Martens M.
    Meat Sci; 2003 Feb 31; 63(2):211-24. PubMed ID: 22062181
    [Abstract] [Full Text] [Related]

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