Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

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

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Agriculture, Animal Sciences, Food Science +16

Relationship between Meat Structure, Water Mobility, and Distribution:  A Low-Field Nuclear Magnetic Resonance Study

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Agriculture, Biology, Biophysics +16

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

TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS1

Harald Martens, Eva Stabursvik, M. Martens · Journal of Texture Studies · 1982 · 244 citations

Agriculture, Animal Sciences, Food Science +17

The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization.

R L van Laack, S G Stevens, Kenneth J. Stalder · Journal of Animal Science · 2001 · 202 citations

Agriculture, Animal Sciences, Animal Nutrition +15