Possible mechanism for the effect of the RN− allele on pork tenderness

A Mutation in <i>PRKAG3</i> Associated with Excess Glycogen Content in Pig Skeletal Muscle

Denis Milan, Jin‐Tae Jeon, Christian Looft et al. · Science · 2000 · 733 citations

Life Sciences, Genetics, Molecular Genetics +17

Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed

Gabriel Monin, Pierre Sellier · Meat Science · 1985 · 557 citations

Agriculture, Animal Sciences, Food Science +12

Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle

J. R. Bendall, J. Wismer‐Pedersen · Journal of Food Science · 1962 · 341 citations

Agriculture, Biochemistry, Food Science +16

A method for the extraction of glycogen and metabolites from a single muscle sample

R. H. Dalrymple, Reiner Hamm · International Journal of Food Science & Technology · 1973 · 223 citations

Life Sciences, Biochemistry, Carbohydrate Biochemistry +10

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