Pork loin color relative to sensory and instrumental tenderness and consumer acceptance

Consumer evaluation of beef of known categories of tenderness.

S J Boleman, S. L. Boleman, R. K. Miller et al. · Journal of Animal Science · 1997 · 451 citations

Food Choice, Nutrition, Customer Satisfaction +14

Muscle protein changes post mortem in relation to pork quality traits

Robyn D. Warner, R. G. Kauffman, Marion L. Greaser · Meat Science · 1997 · 356 citations

Animal Physiology, Animal Performance, Quality Traits +9

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 · 268 citations

Animal Physiology, Nutrition, Animal Performance +13

Using objective measures of muscle color to predict beef longissimus tenderness.

D. M. Wulf, S F O'Connor, J. D. Tatum et al. · Journal of Animal Science · 1997 · 175 citations

Consumer‐rated Quality Characteristics as Related to Purchase Intent of Fresh Pork

M.S. BREWER, F. K. McKeith · Journal of Food Science · 1999 · 100 citations

Behavioral Decision Making, Consumer Study, Agricultural Economics +19