Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics

Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

Xavier Fernàndez, Gabriel Monin, André Talmant et al. · Meat Science · 1999 · 376 citations

Agriculture, Animal Sciences, Food Science +16

Variation in Composition and Palatability Traits and Relationships between Muscle Characteristics and Palatability in a Random Sample of Pork Carcasses

D. L. DeVol, F. K. McKeith, Peter J. Bechtel et al. · Journal of Animal Science · 1988 · 326 citations

Agriculture, Animal Sciences, Animal Anatomy +16

Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum

Xavier Fernàndez, Gabriel Monin, André Talmant et al. · Meat Science · 1999 · 267 citations

Agriculture, Animal Sciences, Food Science +16

The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork

M. Ellis, A. J. Webb, P. J. Avery et al. · Animal Science · 1996 · 203 citations

Agriculture, Animal Sciences, Poultry Science +17

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