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Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100402, Article 100402

2022

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Review: Pork quality attributes from farm to fork. Part II. Processed pork products

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100383, Article 100383

2022

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Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs

Animal (Cambridge, England), 2008-10, Vol.2 (10), p.1548-1558

Lebret, B.

2008

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The rearing system modulates biochemical and histological differences in loin and ham muscles between Basque and Large White pigs

Animal (Cambridge, England), 2020-09, Vol.14 (9), p.1976-1986

2020

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Organic rearing of non-castrated male pigs: welfare indicators, carcass traits, pork quality and boar taint in Duroc and Pietrain crossbreds

Animal (Cambridge, England), 2024-10, Vol.18 (10), p.101316, Article 101316

2024

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Review: Quality and authentication of organic animal products in Europe

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100405, Article 100405

2022

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Feeding strategy in organic pig farming as a lever to improve various quality dimensions of pork

Animal (Cambridge, England), 2024-07, Vol.18 (7), p.101190, Article 101190

2024

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Recent advances in omic technologies for meat quality management

Meat science, 2015-11, Vol.109, p.18-26

2015

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Review: divergent selection for residual feed intake in the growing pig

Animal (Cambridge, England), 2017-09, Vol.11 (9), p.1427-1439

2017

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Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality

Animal (Cambridge, England), 2015-08, Vol.9 (8), p.1404-1413

2015

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Review: Quality of animal-source foods

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100376, Article 100376

2022

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Compensatory growth response in pigs: effects on growth performance, composition of weight gain at carcass and muscle levels, and meat quality

Journal of animal science, 2007-03, Vol.85 (3), p.769

2007

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Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham

Animal (Cambridge, England), 2021-08, Vol.15 (8), p.100305, Article 100305

2021

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Evaluation of protein aggregation in cooked meat

Food chemistry, 2010, Vol.121 (2), p.412-417

2010

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Consequences of divergent selection for residual feed intake in pigs on muscle energy metabolism and meat quality

Meat science, 2013-01, Vol.93 (1), p.37-45

2013

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Muscle characteristics and meat quality traits are affected by divergent selection on residual feed intake in pigs

Journal of animal science, 2011-04, Vol.89 (4), p.996

2011

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Flash dietary methionine supply over growth requirements in pigs: Multi-facetted effects on skeletal muscle metabolism

Animal (Cambridge, England), 2021-07, Vol.15 (7), p.100268, Article 100268

2021

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Caractéristiques et qualité des tissus adipeux chez le porc. Facteurs de variation non génétiques

INRAE Productions Animales, 2020-07, Vol.11 (2), p.131-143

2020

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Low birth weight is associated with enlarged muscle fiber area and impaired meat tenderness of the longissimus muscle in pigs

Journal of animal science, 2006-01, Vol.84 (1), p.93

2006

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Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 1: Carcass traits and quality of fresh loin

Animal (Cambridge, England), 2021-08, Vol.15 (8), p.100240, Article 100240

2021

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Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation

Food chemistry, 2011-08, Vol.127 (3), p.1097-1104

2011

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

Meat science, 1999-09, Vol.53 (1), p.59-65

1999

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Les principales composantes de la qualité des carcasses et des viandes dans les différentes espèces animales

INRA Productions Animales, 2020-01, Vol.28 (2), p.93-98

2020

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La viande et les produits du porc : comment satisfaire des attentes qualitatives variées ?

INRA Productions Animales, 2020-01, Vol.28 (2), p.111-114

2020

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Meat and fish flesh quality improvement with proteomic applications

Animal frontiers, 2012-10, Vol.2 (4), p.18-25

2012

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Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat

Review: Pork quality attributes from farm to fork. Part II. Processed pork products

Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs

The rearing system modulates biochemical and histological differences in loin and ham muscles between Basque and Large White pigs

Organic rearing of non-castrated male pigs: welfare indicators, carcass traits, pork quality and boar taint in Duroc and Pietrain crossbreds

Review: Quality and authentication of organic animal products in Europe

Feeding strategy in organic pig farming as a lever to improve various quality dimensions of pork

Recent advances in omic technologies for meat quality management

Review: divergent selection for residual feed intake in the growing pig

Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality

Review: Quality of animal-source foods

Compensatory growth response in pigs: effects on growth performance, composition of weight gain at carcass and muscle levels, and meat quality

Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham

Evaluation of protein aggregation in cooked meat

Consequences of divergent selection for residual feed intake in pigs on muscle energy metabolism and meat quality

Muscle characteristics and meat quality traits are affected by divergent selection on residual feed intake in pigs

Flash dietary methionine supply over growth requirements in pigs: Multi-facetted effects on skeletal muscle metabolism

Caractéristiques et qualité des tissus adipeux chez le porc. Facteurs de variation non génétiques

Low birth weight is associated with enlarged muscle fiber area and impaired meat tenderness of the longissimus muscle in pigs

Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 1: Carcass traits and quality of fresh loin

Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation

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

Les principales composantes de la qualité des carcasses et des viandes dans les différentes espèces animales

La viande et les produits du porc : comment satisfaire des attentes qualitatives variées ?

Meat and fish flesh quality improvement with proteomic applications

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