A second mutant allele (V199I) at the PRKAG3 (RN) locus—II. Effect on colour characteristics of pork loin

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

Agriculture, Chemistry, Food Science +17

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

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

Seon-Tea Joo, R. G. Kauffman, B.C Kim et al. · Meat Science · 1999 · 492 citations

Life Sciences, Animal Sciences, Biochemistry +14

Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef

Karol Krzywicki · Meat Science · 1979 · 433 citations

Agriculture, Biochemistry, Food Science +5