The Effect Of Handling Pre-Slaughter And Carcass Processing Rate Post-Slaughter On Pork Quality

The use of filter paper to estimate drip loss of porcine musculature

R. G. Kauffman, G. Eikelenboom, Pranay Wal et al. · Meat Science · 1986 · 289 citations

Agriculture, Animal Sciences, Veterinary Physiology +4

Muscle glycogen: Comparison of iodine binding and enzyme digestion assays and application to meat samples

Charles E. Dreiling, Dana Brown, L. Casale et al. · Meat Science · 1987 · 190 citations

Agriculture, Biochemistry, Food Science +8

Lipid composition of pork muscle in relation to the metabolic type of the fibres

Anne Meynier, Gilles Gandemer · Meat Science · 1991 · 185 citations

Agriculture, Animal Sciences, Food Science +14

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

The effect of stress on livestock and meat quality prior to and during slaughter.

Temple Grandin · WBI Studies Repository · 1980 · 110 citations · Full text

Agriculture, Animal Sciences, Veterinary Physiology +17