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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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Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum

Meat science, 1999-09, Vol.53 (1), p.67-72

1999

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Recent methods for predicting quality of whole meat

Meat science, 1998, Vol.49 (Suppl), p.S231-S243

Monin, G.

1998

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Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in large white pigs

Journal of animal science, 1997-12, Vol.75 (12), p.3126

1997

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Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex

Journal of animal science, 2002-04, Vol.80 (4), p.988

2002

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Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique

Meat science, 1997-09, Vol.47 (1), p.29-47

1997

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Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach

Meat science, 2006-10, Vol.74 (2), p.337-344

2006

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Time-related changes in intramuscular lipids of French dry-cured ham

Meat science, 1994, Vol.37 (2), p.245-255

1994

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Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs

Meat science, 2003-05, Vol.64 (1), p.7-12

2003

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Proteome Analysis of the Sarcoplasmic Fraction of Pig Semimembranosus Muscle: Implications on Meat Color Development

Journal of agricultural and food chemistry, 2006-04, Vol.54 (7), p.2732-2737

2006

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Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine skeletal muscle

Journal of animal science, 1999-06, Vol.77 (6), p.1482

1999

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Abattage des porcs et qualités des carcasses et des viandes

INRAE Productions Animales, 2003-08, Vol.16 (4), p.251-262

MONIN, G.

2003

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Effects of the halothane genotype and slaughter weight on texture of pork

Journal of animal science, 1999-02, Vol.77 (2), p.408

1999

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Relations between compositional traits and sensory qualities of French dry-cured ham

Meat science, 1994, Vol.37 (2), p.229-243

1994

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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

Meat science, 1985, Vol.13 (1), p.49-63

1985

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Association of calpastatin (CAST/MspI) polymorphism with meat quality parameters of fatteners and its interaction with RYR1 genotypes

Journal of animal breeding and genetics (1986), 2005-08, Vol.122 (4), p.251-258

2005

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Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham

Journal of the science of food and agriculture, 1993, Vol.63 (1), p.69-75

1993

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Temperature and catecholamine effects on metabolism of perfused isolated rabbit muscle

Meat science, 2002-03, Vol.60 (3), p.287-293

2002

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Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Meat science, 2004-08, Vol.67 (4), p.689-696

2004

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Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured ham

Meat science, 1994, Vol.37 (3), p.449-456

1994

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Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham

Journal of the science of food and agriculture, 2000-05, Vol.80 (6), p.705-710

2000

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Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscle

Meat science, 2004-05, Vol.67 (1), p.15-18

2004

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Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN − pigs

Meat science, 2003-08, Vol.64 (4), p.351-355

2003

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Effect of duration of feed withdrawal and transportation time on muscle characteristics and quality in Friesian-Holstein calves

Journal of animal science, 1996-07, Vol.74 (7), p.1576

1996

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Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of hampshire crossbred pigs

Journal of the science of food and agriculture, 1992, Vol.59 (3), p.307-311

1992

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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

Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum

Recent methods for predicting quality of whole meat

Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in large white pigs

Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex

Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique

Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach

Time-related changes in intramuscular lipids of French dry-cured ham

Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs

Proteome Analysis of the Sarcoplasmic Fraction of Pig Semimembranosus Muscle: Implications on Meat Color Development

Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine skeletal muscle

Abattage des porcs et qualités des carcasses et des viandes

Effects of the halothane genotype and slaughter weight on texture of pork

Relations between compositional traits and sensory qualities of French dry-cured ham

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

Association of calpastatin (CAST/MspI) polymorphism with meat quality parameters of fatteners and its interaction with RYR1 genotypes

Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham

Temperature and catecholamine effects on metabolism of perfused isolated rabbit muscle

Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured ham

Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham

Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscle

Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN − pigs

Effect of duration of feed withdrawal and transportation time on muscle characteristics and quality in Friesian-Holstein calves

Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of hampshire crossbred pigs

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