PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.19.0084201932121923-1932Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intentSawankamol Noidad, Rutcharin Limsupavanich, Suntaree Suwonsichon, Chanporn Chaosaphttp://ajas.info/upload/pdf/ajas-19-0084.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.19.0084, http://ajas.info/upload/pdf/ajas-19-0084.pdf
Meat Science10.1016/s0309-1740(01)00065-12001592153-163Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristicsM.S Brewer, L.G Zhu, F.K McKeithhttps://api.elsevier.com/content/article/PII:S0309174001000651?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174001000651?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2004.01.0052004674643-649Temperature abuse affects the quality of irradiated pork loinsM.J. Zhu, A. Mendonca, D.U. Ahnhttps://api.elsevier.com/content/article/PII:S030917400400021X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S030917400400021X?httpAccept=text/plain
Journal of Food Quality10.1111/j.1745-4557.2010.00352.x2010336802-820QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSSMARIA CRISTINA UTRILLA, ALMUDENA SORIANO, ANTONIA GARC√ćA RUIZhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.2010.00352.x
Meat Science10.1016/j.meatsci.2010.02.0112010853428-434Effect of visual marbling on sensory properties and quality traits of pork loinS. Cannata, T.E. Engle, S.J. Moeller, H.N. Zerby, A.E. Radunz, M.D. Green, P.D. Bass, K.E. Belkhttps://api.elsevier.com/content/article/PII:S0309174010000458?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174010000458?httpAccept=text/plain
International Journal of Food Science & Technology10.1111/j.1365-2621.2011.02584.x20114651038-1043Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loinsHong C. Lee, Koo B. Chinhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2011.02584.x
Meat Science10.1016/j.meatsci.2003.11.0112004673395-401The effects of irradiation on quality of injected fresh pork loinsKathy J. Davis, Joseph G. Sebranek, Elisabeth Huff-Lonergan, Dong U. Ahn, Steven M. Lonerganhttps://api.elsevier.com/content/article/PII:S0309174003003218?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174003003218?httpAccept=text/plain
Meat Science10.1016/s0309-1740(03)00017-2200466177-82Effects of micro-perforated film on the quality and shelf life improvements of pork loins during chilled storageKeun-Taik Lee, Won-Sun Choi, Chan-Suk Yoonhttps://api.elsevier.com/content/article/PII:S0309174003000172?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174003000172?httpAccept=text/plain
Meat Science10.1016/s0309-1740(00)00016-4200056131-39Protein quality and microbiological changes in aerobically- or vacuum-packaged, irradiated fresh pork loinsM Lacroix, W Smoragiewicz, M Jobin, B Latreille, K Krzystyniakhttps://api.elsevier.com/content/article/PII:S0309174000000164?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174000000164?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2012.11.0242013933449-454Consumers' expected quality and intention to purchase high quality pork meatP. Papanagiotou, I. Tzimitra-Kalogianni, K. Melfouhttps://api.elsevier.com/content/article/PII:S0309174012003853?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174012003853?httpAccept=text/plain