Asian-Australasian Journal of Animal Sciences

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Comparison of Pork Quality and Sensory Characteristics for Antibiotic Free Yorkshire Crossbreds Raised in Hoop Houses

N. Whitley, D. Hanson, W. Morrow, M. T. See, S.-H. Oh

Asian-Australas J Anim Sci. 2012;25(11):1634-1640. Published online October 22, 2012
DOI: https://doi.org/10.5713/ajas.2012.12296

Comparison of Pork Quality and Sensory Characteristics for Antibiotic Free Yorkshire Crossbreds Raised in Hoop Houses

N. Whitley, D. Hanson, W. Morrow, M. T. See, S.-H. Oh

Asian-Australasian Journal of Animal Sciences. 2012;25(11):1634-1640

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Comparison of Growth Performance of Antibiotic-free Yorkshire Crossbreds Sired by Berkshire, Large Black, and Tamworth Breeds Raised in Hoop Structures

N. Whitley, W. E. M. Morrow, M. T. See, S.-H. Oh

Asian-Australasian Journal of Animal Sciences. 2012;25(10):1351-1356

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Sensory evaluation of ‘free range’ and regular pork meat under different conditions of experience and awareness

Peter A.M. Oude Ophuis

Food Quality and Preference. 1994;5(3):173-178

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Sensory evaluation of ‘free-range’ and regular pork meat under different conditions of experience and awareness

Peter A.M.Oude Ophuis

Food Quality and Preference. 1993;4(1-2):80-81

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Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics

M.S Brewer, L.G Zhu, F.K McKeith

Meat Science. 2001;59(2):153-163

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

P.R Sheard, M Enser, J.D Wood, G.R Nute, B.P Gill, R.I Richardson

Meat Science. 2000;55(2):213-221

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Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork

Y.M. Choi, K.C. Jung, J.H. Choe, B.C. Kim

Meat Science. 2012;91(4):490-498

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Genetic and genomic approaches to improving pork quality

M.T. Cairns

Improving the Sensory and Nutritional Quality of Fresh Meat. 2009;225-248

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Sensory and functional meat quality characteristics of pork derived from three halothane genotypes

E.I Moelich, L.C Hoffman, P.J Conradie

Meat Science. 2003;63(3):333-338

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Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality

M Flores, E Armero, M.-C Aristoy, F Toldra

Meat Science. 1999;51(1):53-59

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