PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.19.0117201932121933-1941Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loinTae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choihttp://ajas.info/upload/pdf/ajas-19-0117.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.19.0117, http://ajas.info/upload/pdf/ajas-19-0117.pdf
Asian-Australasian Journal of Animal Sciences10.5713/ajas.18.0903201932101603-1610Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loinTae-Kyung Kim, Mi-Ai Lee, Jung-Min Sung, Ki-Hong Jeon, Young-Boong Kim, Yun-Sang Choihttp://ajas.info/upload/pdf/ajas-18-0903.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.18.0903, http://ajas.info/upload/pdf/ajas-18-0903.pdf
Meat Science10.1016/s0309-1740(98)00108-91999512123-128Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loinPilar Hernández, J.L Navarro, F Toldrahttps://api.elsevier.com/content/article/PII:S0309174098001089?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174098001089?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 GARCÍA RUIZhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.2010.00352.x
Meat Science10.1016/j.meatsci.2019.02.0152019152141-145Quality characteristics of pork loin cured with green nitrite source and some organic acidsTae-Kyung Kim, Ko-Eun Hwang, Mi-Ai Lee, Hyun-Dong Paik, Young-Boong Kim, Yun-Sang Choihttps://api.elsevier.com/content/article/PII:S0309174018308817?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174018308817?httpAccept=text/plain
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
Journal of Animal Science10.1093/jas/skz122.103201997Supplement_256-57100 Young Scholar Presentation: Effects of sex, sire line, and packaging method on the relationships among early postmortem loin quality and aged loin and pork chop quality characteristicsJessica Lowell, Dustin D Boler, Anna C Dilgerhttp://academic.oup.com/jas/article-pdf/97/Supplement_2/56/29018766/skz122.103.pdf
Journal of Animal Science10.1093/jas/sky315201896114644-4657Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain siresJessica E Lowell, Emily D Schunke, Bailey N Harsh, Erin E Bryan, Martin F Overholt, Chad A Stahl, Anna C Dilger, Dustin D Bolerhttp://academic.oup.com/jas/article-pdf/96/11/4644/26674925/sky315.pdf
Meat Science10.1016/j.meatsci.2018.03.005201814072-77Prediction of pork loin quality using online computer vision system and artificial intelligence modelXin Sun, Jennifer Young, Jeng-Hung Liu, David Newmanhttps://api.elsevier.com/content/article/PII:S0309174017314481?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174017314481?httpAccept=text/plain
Translational Animal Science10.2527/tas2017.0074201714607-619Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and giltsJ. E. Lowell, M. F. Overholt, B. N. Harsh, C. A. Stahl, A. C. Dilger, D. D. Bolerhttp://academic.oup.com/tas/article-pdf/1/4/607/32430870/607.pdf, http://academic.oup.com/tas/article-pdf/1/4/607/32430870/607.pdf