Factors of significance for pork quality-a review (Q37953699)

25 August 2017

title

Factors of significance for pork quality-a review (English)

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25 August 2017

Katja Rosenvold

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25 August 2017

Henrik J Andersen

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25 August 2017

publication date

1 July 2003

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25 August 2017

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25 August 2017

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25 August 2017

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25 August 2017

page(s)

219-237

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Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork

25 August 2017

cites work

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7 January 2021

Comparison of traditional measurements with macroglycogen and proglycogen analysis of muscle glycogen

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7 January 2021

Hypothalamic neurotransmitter concentrations and meat quality in stressed pigs offered excess dietary tryptophan and tyrosine

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7 January 2021

Genetic dissection of phenotypic diversity in farm animals

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7 January 2021

Effect of magnesium mica on performance and carcass quality of growing-finishing swine

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7 January 2021

Muscle glycogen accumulation after a marathon: roles of fiber type and pro- and macroglycogen

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7 January 2021

Nonantioxidant functions of alpha-tocopherol in smooth muscle cells

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7 January 2021

Vitamin E: non-antioxidant roles

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7 January 2021

Skeletal muscle metabolism during short duration high-intensity exercise: influence of creatine supplementation

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7 January 2021

A review of the relationships of pH with physical aspects of pork quality

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: I. A controlled laboratory experiment

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7 January 2021

Post mortem energy metabolism and pH development in porcine M. longissimus dorsi as affected by two different cooling regimes. A (31)P-NMR spectroscopic study.

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7 January 2021

Relationship between RN(-) genotype and drip loss in meat from Danish pigs.

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7 January 2021

Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study

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7 January 2021

Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes

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7 January 2021

ETIOLOGICAL STATUS AND ASSOCIATED STUDIES OF PALE, SOFT, EXUDATIVE PORCINE MUSCULATURE.

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7 January 2021

Meat quality in pigs subjected to minimal preslaughter stress

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Influence of dietary vitamin E on the oxidative stability and quality of pig meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Growth and fresh meat quality characteristics of pigs supplemented with vitamin E

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The relationship between carcass, meat and eating quality of three pig genotypes.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Halothane genotype, pre-slaughter handling and stunning method all influence pork quality.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Comparison of CO(2) stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of dietary supplementation of vitamin E on pig meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Influence of dietary vitamin E supplementation on "heavy" pig carcass characteristics, meat quality, and vitamin E status

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effect of genotype, sex and management strategy on the eating quality of pork.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Comparison of different dietary magnesium supplements on pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The influence of dietary magnesium supplement type, and supplementation dose and duration, on pork quality and the incidence of PSE pork

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Pro- and macroglycogenolysis in contracting rat skeletal muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Comparison of some components of pigs kept in natural (free-range) and large-scale conditions

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of conjugated linoleic acid on the belly firmness and fatty acid composition of genetically lean pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of feed withdrawal before delivery on pork quality and carcass yield

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of the RN(-) gene on ultrastructure and protein fractions in pig muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

ON THE EXISTENCE OF A HITHERTO UNRECOGNIZED DIETARY FACTOR ESSENTIAL FOR REPRODUCTION.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Support for single major genes influencing fat androstenone level and development of bulbo-urethral glands in young boars.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Identification of a Mutation in Porcine Ryanodine Receptor Associated with Malignant Hyperthermia

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Ante-mortem detection of PSE and DFD by infrared thermography of pigs before stunning

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The potential impact of current animal research on the meat industry and consumer attitudes towards meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Forage substitution in a grain-based diet affects pH and glycogen content of semimembranosus and semitendinosus rabbit muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Electrical stimulation and ultra-rapid chilling of pork

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Alternative methods of pig chilling

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Dietary carbohydrate and its effects on metabolism and substrate stores in sedentary and active individuals.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Pro- and macroglycogenolysis: relationship with exercise intensity and duration

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Creatine supplementation: recent developments.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Preslaughter handling, stunning and slaughter

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effect of the Halothane and Rendement Napole genes on carcass and meat quality characteristics of pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Biochemistry of meat hydration

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

No limiting role for glycogenin in determining maximal attainable glycogen levels in rat skeletal muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Influence of fishmeal, rape-seed, and rape-seed meal in feed on the fatty acid composition and storage stability of porcine body fat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Sarcomere shortening of prerigor muscles and its influence on drip loss

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The ultra rapid chilling of pork

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Acid soluble and insoluble glycogen in human skeletal muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of Dietary Rape Seed Oil, Copper(II) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packed in Atmospheric Air or in a High Oxygen Atmosphere

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Determination of RN(-) phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Oral creatine supplementation: separating fact from hype

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane gene

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Body fat and exercise endurance in trained rats adapted to a high-fat and/or high-carbohydrate diet

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of halothane genotype (NN, Nn, nn) on growth, carcass and meat quality traits of pigs slaughtered at 95 kg or 125 kg live weight

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Antioxidative and oxidative status in muscles of pigs fed rapeseed oil, vitamin E, and copper

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Evidence for a new major gene influencing meat quality in pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of high-protein/low-carbohydrate swine diets during the final finishing phase on pork muscle quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Glycogen synthesis in the astrocyte: from glycogenin to proglycogen to glycogen

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Selection for lean growth efficiency in Duroc pigs influences pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of halothane genotype on muscle metabolism at slaughter and its relationship with meat quality: A within-litter comparison

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Creatine monohydrate supplementation and the quality of fresh pork in normal and halothane carrier pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Electrical stimulation of pigs-effect on pH fall, meat quality and Cathepsin B+L activity

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

A mutation in PRKAG3 associated with excess glycogen content in pig skeletal muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Porcine stress syndromes

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Vitamin E and meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of altered carcass suspension during rigor mortis on tenderness of pork loin

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Tenderness of pork muscles as influenced by chilling rate and altered carcass suspension

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of changing production methods on quality of meat, milk and eggs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of modified tall oil and creatine monohydrate on growth performance, carcass characteristics, and meat quality of growing-finishing pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of modified tall oil versus a commercial source of conjugated linoleic acid and increasing levels of modified tall oil on growth performance and carcass characteristics of growing-finishing pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Dietary conjugated linoleic acids increase lean tissue and decrease fat deposition in growing pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The biologically active isomers of conjugated linoleic acid

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of dietary α-tocopherol supplementation on color and lipid stability in pork.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Dietary conjugated linoleic acid alters fatty acid composition of pig skeletal muscle and fat.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The significance of pre-slaughter stress and diet on colour and colour stability of pork

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Strategic finishing feeding as a tool in the control of pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Shelf life and quality of pork and pork products with raised n-3 PUFA

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: II. Commercial applications

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

1 reference

7 January 2021

The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of on-farm diets for organic pig production on performance and carcass quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Total body electrical conductivity (TOBEC) measurement of compositional differences in hams, loins, and bellies from conjugated linoleic acid (CLA)-fed stress-genotype pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of different electrical stimulation and chilling treatments on pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effect of low voltage and high voltageelectrical stimulation on pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effect of chilling, electrical stimulation and conditioning on pork eating quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Conjugated linoleic acid changes swine performance and carcass composition

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Causes for variation in pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effect of stress, applied immediately before stunning, on pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in stress-genotype pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Rate of Anaerobic Glycolysis versus Structure in Pork Muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Histochemical properties of muscle fibres types and enzyme activities in skeletal muscles of Standardbred trotters of different ages.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Radioactive method for the assay of glycogen phosphorylases

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

Effect of Brussels sprouts and inulin/rape seed cake on the sensory profile of pork M. longissimus dorsi

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900186-9

7 January 2021

10.1016/S0309-1740(02)00186-9

Identifiers

DOI

1 reference

25 August 2017

1 reference