Prediction of color and pH measurement throughout boneless center-cut pork loins

Analysis of Repeated Measurements of Animals

J. L. Gill, H. D. Hafs · Journal of Animal Science · 1971 · 833 citations

Public Health, Animal Sciences, Biostatistics +13

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

Seon-Tea Joo, R. G. Kauffman, B.C Kim et al. · Meat Science · 1999 · 492 citations

Life Sciences, Animal Sciences, Biochemistry +14

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

M.S. BREWER, Lingtao Zhu, B S Bidner et al. · Meat Science · 2001 · 270 citations

Agriculture, Animal Sciences, Food Science +15

Relating consumer perceptions of pork quality to physical product characteristics

Lone Bredahl, Klaus G. Grunert, Claus Fertin · Food Quality and Preference · 1998 · 176 citations · Full text

Agriculture, Food Science, Marketing +16

Variation of the sensory quality within the m. longissimus thoracis et lumborum of PSE and normal pork

M.J. Van Oeckel, N. Warnants · Meat Science · 2003 · 35 citations

Agriculture, Animal Sciences, Food Science +11