Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality

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

The use of filter paper to estimate drip loss of porcine musculature

R. G. Kauffman, G. Eikelenboom, Pranay Wal et al. · Meat Science · 1986 · 289 citations

Agriculture, Animal Sciences, Veterinary Physiology +4

Comparison of Duroc and British landrace pigs for meat a and eating quality

N. D. Cameron, P. D. Warriss, Simon Porter et al. · Meat Science · 1990 · 141 citations

Agriculture, Animal Sciences, Food Science +14

Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire

Kerstin Lundström, Annika Andersson, I. Hansson · Meat Science · 1996 · 133 citations

Agriculture, Animal Sciences, Genetics +14

‘Scharrel’ (free range) pigs: Carcass composition, meat quality and taste-panel studies

Pranay Wal, G. Mateman, A.W. de Vries et al. · Meat Science · 1993 · 79 citations

Agriculture, Animal Sciences, Food Science +15