Effect of ractopamine level, gender, and duration of ractopamine on belly and bacon quality traits

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking

Jan Novakofski, Sun Myung Park, Peter J. Bechtel et al. · Journal of Food Science · 1989 · 198 citations

Agriculture, Animal Sciences, Food Science +16

The effect of ractopamine hydrochloride on the carcass cutting yields of finishing swine.

CHARLES R. STITES, F. K. McKeith, S. Singh et al. · Journal of Animal Science · 1991 · 105 citations

Agriculture, Animal Sciences, Nutrition +16

Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

R.C. Person, D.R. McKenna, D. B. Griffin et al. · Meat Science · 2005 · 66 citations

Agriculture, Dairy Science, Food Science +14

BACON QUALITY CRITERIA AND ASSOCIATED CARCASS TRAITS

R. W. JABAAY, J. C. Forrest, E. D. Aberle et al. · Journal of Food Science · 1976 · 19 citations

Agriculture, Animal Sciences, Food Science +17