Objective measurements of pork quality: Evaluation of various techniques

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

Developments in food colours—1

Food and Cosmetics Toxicology · 1981 · 152 citations

Agriculture, Food Science, Food Chemistry +5

The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem

M.A. Oliver, M. Gispert, J. Tibau et al. · Meat Science · 1991 · 46 citations

Agriculture, Animal Sciences, Food Science +5

Chemical and physiological aspects of pig stunning in relation to meat quality—A review

Pranay Wal · Meat Science · 1978 · 33 citations

Agriculture, Animal Sciences, Food Science +9

Evaluation of lean meat quality in pigs using two electronic probes

P. D. Warriss, S.N. Brown, C.J. López-Bote et al. · Meat Science · 1989 · 24 citations

Agriculture, Animal Sciences, Food Science +12