Journal ArticleDOI
Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality.
TLDR
The effects of outdoor rearing and sire breed on carcass composition and technological and sensory meat quality in pigs were studied in a trial with 102 crossbred slaughter pigs.About:
This article is published in Meat Science.The article was published on 1997-01-01. It has received 205 citations till now. The article focuses on the topics: Sire & Marbled meat.read more
Citations
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Journal ArticleDOI
Effect of organic production system on broiler carcass and meat quality
TL;DR: Organic production system seems to be a good alternative method, due to better welfare conditions and good quality of the carcass and meat, and the higher level of TBA-RS in the muscles, probably due to greater physical activity.
Journal ArticleDOI
Factors of significance for pork quality-a review.
TL;DR: An understanding of how production and slaughter factors interact in relation to pork quality is a must to give the maximum number of tools to control pork quality and hereby meat quality demands of tomorrow.
Journal ArticleDOI
Factors affecting the water holding capacity of red meat products: a review of recent research advances.
Qiaofen Cheng,Da-Wen Sun +1 more
TL;DR: An overview of recent research on important intrinsic and extrinsic factors that affect the water holding capacity (WHC) of beef, pork, and lamb products is provided, and explanations and solutions to some of the critical problems related to WHC and product quality are revealed.
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The eating quality of Canadian pork and its relationship with intramuscular fat.
TL;DR: It is proposed that the threshold level of IMF that will ensure a pleasing eating experience is 1.5% IMF, as a function of the attributes describing tenderness.
Journal ArticleDOI
Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs.
TL;DR: Specific production systems of the Mediterranean area based on local breeds and free-range finishing, which allows pig to express their genetic potential for IMF deposition, clearly demonstrate the positive effects of genotype × rearing system interactions on the quality of pork and pork products.
References
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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.
G. Monin,P. Sellier +1 more
TL;DR: Pork from Hampshire pigs, especially females, showed a very low ultimate pH and the highest cooking loss in processing and the term 'Hampshire type' is proposed to use to denote meat whose qualitative inadequacies basically result from an abnormally lowered ultimate pH.
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The use of filter paper to estimate drip loss of porcine musculature
TL;DR: Two simple, accurate, rapid and economical methods for determining variations in drip loss of lean, prepackaged, post-rigor porcine musculature during storage have been developed and suggest that the two methods may be useful to the meat industry, especially for practical applications.
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Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire.
TL;DR: In addition to the detrimental effect on meat quality, the RN gene also had beneficial effects and thus RN carriers had a lower shear force value and, at sensory testing, a stronger taste and smell and greater acidity (9-member untrained panel).
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Comparison of Duroc and British landrace pigs for meat a and eating quality.
TL;DR: Duroc boars had lower values for flavour liking and acceptability compared to other breed-sex combinations which may be due to the particular fatty acid composition of the subcutaneous fat in Duroc Boars.