Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs
T. Obi, M. Matsumoto, K. Miyazaki, K. Kitsutaka, M. Tamaki, K. Takase, A. Miyamoto, T. Oka, Y. Kawamoto, T. Nakada
Asian-Australas J Anim Sci. 2010;23(9):1244-1249.   Published online 2010 Aug 20     DOI:
Citations to this article as recorded by Crossref logo
Differential gene expression between normal and pale, soft, and exudative turkey meat
Y. Malila, R.J. Tempelman, K.R.B. Sporer, C.W. Ernst, S.G. Velleman, K.M. Reed, G.M. Strasburg
Poultry Science.2013; 92(6): 1621.     CrossRef
Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds
Dashdorj Dashmaa, Byung-Wook Cho, Ganbat Odkhuu, Kyoung-Mi Park, Kyoung-Tag Do, Ki-Hwan Lee, Kang-Seok Seo, Jae-Gwan Choi, Moon-Jun Lee, In-Kyung Cho, Kyeong-Seon Ryu, Da-Woon Jeong, In-Ho Hwang
Korean Journal for Food Science of Animal Resources.2011; 31(6): 807.     CrossRef