Gabriel Monin

Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed

Gabriel Monin, Pierre Sellier · Meat Science · 1985 · 557 citations

Agriculture, Animal Sciences, Food Science +12

Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

Xavier Fernàndez, Gabriel Monin, André Talmant et al. · Meat Science · 1999 · 376 citations

Agriculture, Animal Sciences, Food Science +16

Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in large white pigs.

Catherine Larzul, Louis Lefaucheur, Patrick Ecolan et al. · Journal of Animal Science · 1997 · 345 citations

Agriculture, Animal Sciences, Genetics +17

Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum

Xavier Fernàndez, Gabriel Monin, André Talmant et al. · Meat Science · 1999 · 267 citations

Agriculture, Animal Sciences, Food Science +16

Proteome Analysis of the Sarcoplasmic Fraction of Pig <i>Semimembranosus</i> Muscle:  Implications on Meat Color Development

Thierry Sayd, Martine Morzel, Christophe Chambon et al. · Journal of Agricultural and Food Chemistry · 2006 · 187 citations

Agriculture, Animal Sciences, Biochemistry +17