Pre-slaughter rectal temperature as an indicator of pork meat quality

Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism

T.L. Scheffler, David E. Gerrard · Meat Science · 2007 · 333 citations

Animal Physiology, Pork Quality Development, Energy Metabolism +10

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality

Jeehwan Choe, Young Min Choi, S.H. Lee et al. · Meat Science · 2008 · 199 citations

Animal Physiology, Body Composition, Animal Science +8

Risk assessment of PSE condition due to pre-slaughter conditions and RYR1 gene in pigs

María Dolors Guárdia, J. Estany, S. Balasch et al. · Meat Science · 2004 · 128 citations

Risk Assessment, Animal Physiology, Animal Science +9

Effect of lairage time on levels of stress and meat quality in pigs

P. D. Warriss, S.N. Brown, J. E. Hocking Edwards et al. · Animal Science · 1998 · 128 citations

Animal Physiology, Animal Performance, Animal Study +13

Effect of halothane genotype, breed, feed withdrawal, and lairage on pork quality of belgian slaughter pigs.

Stefaan M. De Smet, Hans Pauwels, S. De Bie et al. · Journal of Animal Science · 1996 · 104 citations