Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)

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Food Quality and Preference, Vol. 11, Iss. 5, 2000-09 ,pp. : 371-376

Elsevier

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Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype

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Food Chemistry, Vol. 73, Iss. 3, 2001-05 ,pp. : 313-319

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

By Aaslyng M.D.   Bejerholm C.   Ertbjerg P.   Bertram H.C.   Andersen H.J.  

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Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management

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Meat Science, Vol. 67, Iss. 1, 2004-05 ,pp. : 33-43

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Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristics.

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