Variation of the sensory quality within the m. longissimus thoracis et lumborum of PSE and normal pork

Reference methods for the assessment of physical characteristics of meat

K.O. Honikel · Meat Science · 1998 · 2.5K citations

Agriculture, Food Science, Food Analysis +13

Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme

R. Boccard, L. Buchter, E Casteels et al. · Livestock Production Science · 1981 · 257 citations

Agriculture, Animal Sciences, Food Science +11

Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.

T. L. Wheeler, M. Koohmaraie · Journal of Animal Science · 2000 · 254 citations

Agriculture, Animal Sciences, Food Science +17

Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods

M.J. Van Oeckel, N. Warnants, Ch.V. Boucqué · Meat Science · 1999 · 150 citations

Agriculture, Animal Sciences, Food Science +10

Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum

Robyn D. Warner, R. G. Kauffman, R.L. Russel · Meat Science · 1993 · 127 citations

Agriculture, Anatomy, Animal Sciences +14