Effect of Stunning on Carcass and Meat Quality

Gregory, N.

doi:10.1007/978-94-009-3301-9_20

Cited by 2 publications

(1 citation statement)

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“…Improvements in these characteristics have proven to be somewhat more elusive. Pork quality traits are often truly composite traits, being influenced by several antemortem and postmortem factors (Gregory, 1987;Honikel, 1987;Warriss, 1987;Sellier and Monin, 1994)…”

Section: Introductionmentioning

confidence: 99%

A molecular genome scan and positional candidate gene analysis for important economic traits in the pig

Malek

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Section: Introductionmentioning

confidence: 99%

A molecular genome scan and positional candidate gene analysis for important economic traits in the pig

Malek

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PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹

Cannon

Morgan

Heavner

et al. 1995

Journal of Muscle Foods

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As part of the “Pork Quality Audit,” an extensive review of the literature relative to pork quality has been conducted which describes the scientific basis which the United States pork industry can utilize when addressing quality defects. Specific pork quality characteristics that are discussed include muscle color, firmness and texture (specifically pale, soft and exudative muscle); intramuscular fat; meat palatability (tenderness, juiciness and flavor); ecchymosis; broken bones; meat shelf‐life; and food safety. Specific factors are discussed in detail as to how they influence pork quality characteristics. Factors which are discussed include carcass composition, genetics, nutrition, growth promotants, preslaughter handling, immobilization, postmortem handling and chilling, packaging, and long‐term storage. This review provides a foundation for the identification of factors which impact pork quality nonconformity.

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Effect of Stunning on Carcass and Meat Quality

Cited by 2 publications

References 10 publications

A molecular genome scan and positional candidate gene analysis for important economic traits in the pig

A molecular genome scan and positional candidate gene analysis for important economic traits in the pig

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹

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Effect of Stunning on Carcass and Meat Quality

Cited by 2 publications

References 10 publications

A molecular genome scan and positional candidate gene analysis for important economic traits in the pig

A molecular genome scan and positional candidate gene analysis for important economic traits in the pig

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY1

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PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹