Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

Influence of sex and castration on growth performance and carcass quality of crossbred pigs from 2 Large White sire lines1

J. I. Morales, L. Cámara, J. D. Berrocoso, et al.
Journal of Animal Science 89 (11) 3481 (2011)
DOI: 10.2527/jas.2010-3357
See this article

Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs Influencia de las condiciones de crianza y del cruce en el color de los músculos de cerdos Ibéricos

A.I. Andrés, J. Ruiz, A.I. Mayoral, J.F. Tejeda and R. Cava
Revista de Agaroquimica y Tecnologia de Alimentos 6 (4) 315 (2000)
DOI: 10.1177/108201320000600406
See this article

Carcass quality traits of three different pig genotypes, White Mangulica, Duroc × White Mangulica and Large White pigs, reared under intensive conditions and slaughtered at 150 kg live weight

M Ivić, V Tomović, R Šević, et al.
IOP Conference Series: Earth and Environmental Science 85 012065 (2017)
DOI: 10.1088/1755-1315/85/1/012065
See this article

Consumer perception and the role of science in the meat industry

D.J. Troy and J.P. Kerry
Meat Science 86 (1) 214 (2010)
DOI: 10.1016/j.meatsci.2010.05.009
See this article

Explaining and predicting differences in meat quality through stress reactions at slaughter: The case of Large White and Duroc pigs

E.M.C. Terlouw and P. Rybarczyk
Meat Science 79 (4) 795 (2008)
DOI: 10.1016/j.meatsci.2007.11.013
See this article

A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight

S. Cannata, M. Musella, R. Rossi, G. Pastorelli and C. Corino
Italian Journal of Animal Science 6 (sup1) 676 (2007)
DOI: 10.4081/ijas.2007.1s.676
See this article

Development of meat and carcass quality characteristics in Iberian pigs reared outdoors

A.I Mayoral, M Dorado, M.T Guillén, et al.
Meat Science 52 (3) 315 (1999)
DOI: 10.1016/S0309-1740(99)00008-X
See this article

Factors Affecting the Eating Quality of Pork

Tania M. Ngapo and Claude Gariépy
Critical Reviews in Food Science and Nutrition 48 (7) 599 (2008)
DOI: 10.1080/10408390701558126
See this article

Association between subcutaneous and intramuscular fat content in porcine ham and loin depending on age, breed and FABP3 and LEPR genes transcript abundance

M. Tyra, K. Ropka-Molik, A. Terman, et al.
Molecular Biology Reports 40 (3) 2301 (2013)
DOI: 10.1007/s11033-012-2311-7
See this article

The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality

Camilla Bejerholm and Margit Dall Aaslyng
Food Quality and Preference 15 (1) 19 (2004)
DOI: 10.1016/S0950-3293(03)00018-1
See this article

Effect of target slaughter weight on production efficiency, carcass traits and behaviour of restrictively-fed gilts and intact male finisher pigs

S. Conte, L.A. Boyle, N.E. O'Connell, P.B. Lynch and P.G. Lawlor
Livestock Science 136 (2-3) 169 (2011)
DOI: 10.1016/j.livsci.2010.08.018
See this article

Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds

Gunilla Lindahl, Jette F. Young, Niels Oksbjerg and Henrik J. Andersen
Meat Science 72 (4) 624 (2006)
DOI: 10.1016/j.meatsci.2005.09.024
See this article

Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight

M.A Latorre, R Lázaro, M.I Gracia, M Nieto and G.G Mateos
Meat Science 65 (4) 1369 (2003)
DOI: 10.1016/S0309-1740(03)00059-7
See this article

Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds

Gunilla Lindahl, Anders H. Karlsson, Kerstin Lundström and Henrik J. Andersen
Meat Science 72 (4) 603 (2006)
DOI: 10.1016/j.meatsci.2005.09.018
See this article

Determinants of meat quality: tenderness

Charlotte Maltin, Denis Balcerzak, Rachel Tilley and Margaret Delday
Proceedings of the Nutrition Society 62 (2) 337 (2003)
DOI: 10.1079/PNS2003248
See this article

Meat Processing

M.D. Aaslyng
Meat Processing 157 (2002)
DOI: 10.1533/9781855736665.2.157
See this article

Meta-analysis of effects of gender in combination with carcass weight and breed on pork quality1

L. Trefan, A. Doeschl-Wilson, J.A. Rooke, C. Terlouw and L. Bünger
Journal of Animal Science 91 (3) 1480 (2013)
DOI: 10.2527/jas.2012-5200
See this article

Preweaning housing effects on behavior and physiological measures in pigs during the suckling and fattening periods1

H. Chaloupková, G. Illmann, K. Neuhauserová, M. Tománek and L. Vališ
Journal of Animal Science 85 (7) 1741 (2007)
DOI: 10.2527/jas.2006-504
See this article

Influence of extruded linseed on growth, carcass composition, and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of liveweight1

C. Corino, M. Musella and J. Mourot
Journal of Animal Science 86 (8) 1850 (2008)
DOI: 10.2527/jas.2007-0155
See this article

The effects of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs1

M. A. Latorre, R. Lázaro, D. G. Valencia, P. Medel and G. G. Mateos
Journal of Animal Science 82 (2) 526 (2004)
DOI: 10.2527/2004.822526x
See this article

The effects of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs1

M. A. Latorre, R. Lázaro, D. G. Valencia, P. Medel and G. G. Mateos
Journal of Animal Science 82 (2) 526 (2004)
DOI: 10.1093/ansci/82.2.526
See this article

Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods

H.A. Channon, A.J. Hamilton, D.N. D'Souza and F.R. Dunshea
Meat Science 116 58 (2016)
DOI: 10.1016/j.meatsci.2016.01.004
See this article

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Margit Dall Aaslyng, Camilla Bejerholm, Per Ertbjerg, Hanne C Bertram and Henrik J Andersen
Food Quality and Preference 14 (4) 277 (2003)
DOI: 10.1016/S0950-3293(02)00086-1
See this article

Lipids deposition, composition and oxidative stability of subcutaneous adipose tissue and Longissimus dorsi muscle in Guizhou mini-pig at different developmental stages

Yong Yang, Chunjiang Zhao, Shan Xiao, et al.
Meat Science 84 (4) 684 (2010)
DOI: 10.1016/j.meatsci.2009.11.003
See this article

Influence of environmental enrichment on the behaviour, performance and meat quality of domestic pigs

V.E Beattie, N.E O’Connell and B.W Moss
Livestock Production Science 65 (1-2) 71 (2000)
DOI: 10.1016/S0301-6226(99)00179-7
See this article

Effect of gender and castration of females and slaughter weight on performance and carcass and meat quality of Iberian pigs reared under intensive management systems

M.P. Serrano, D.G. Valencia, A. Fuentetaja, R. Lázaro and G.G. Mateos
Meat Science 80 (4) 1122 (2008)
DOI: 10.1016/j.meatsci.2008.05.005
See this article

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics

Rafael Gamero-Negrón, José Sánchez del Pulgar, Jesús Ventanas and Carmen García
Meat Science 99 99 (2015)
DOI: 10.1016/j.meatsci.2014.08.005
See this article

Effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs

M. Rahman, J. R. Bora, A. K. Sarma, R. Roychoudhury and A. Borgohain
Veterinary World 8 (7) 881 (2015)
DOI: 10.14202/vetworld.2015.881-887
See this article

Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork

W. Verbeke, M.J. Van Oeckel, N. Warnants, J. Viaene and Ch.V. Boucqué
Meat Science 53 (2) 77 (1999)
DOI: 10.1016/S0309-1740(99)00036-4
See this article

The relationship within and between production performance and meat quality characteristics in pigs from three different genetic lines

M.A. Latorre, C. Pomar, L. Faucitano, C. Gariépy and S. Méthot
Livestock Science 115 (2-3) 258 (2008)
DOI: 10.1016/j.livsci.2007.08.013
See this article

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Sara Temperan, Jose M. Lorenzo, Bernardino Dominguez Castiñeiras, Inmaculada Franco and Javier Carballo
Spanish Journal of Agricultural Research 12 (3) 694 (2014)
DOI: 10.5424/sjar/2014123-5057
See this article

Fresh and eating pork quality from entire versus castrate heavy males

Sancho Bañón, Carlos Andreu, José Laencina and Marı́a-Dolores Garrido
Food Quality and Preference 15 (3) 293 (2004)
DOI: 10.1016/S0950-3293(03)00069-7
See this article

Enhancing pork loin quality attributes through genotype, chilling method and ageing time

Manuel Juárez, William R. Caine, Ivy L. Larsen, et al.
Meat Science 83 (3) 447 (2009)
DOI: 10.1016/j.meatsci.2009.06.016
See this article

Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig dietary supplementation with antioxidant mixture

Raffaella Rossi, Sabrina Ratti, Vittorio M Moretti, Mauro Vasconi and Carlo Corino
Journal of the Science of Food and Agriculture (2020)
DOI: 10.1002/jsfa.10724
See this article

Influences of Housing Systems and Slaughter Weight on the Market Realization of Slaughter Pigs by SEUROP Classification

Libor Sládek and Vladimír Mikule
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66 (2) 389 (2018)
DOI: 10.11118/actaun201866020389
See this article

Developmental Stage, Muscle and Genetic Type Modify Muscle Transcriptome in Pigs: Effects on Gene Expression and Regulatory Factors Involved in Growth and Metabolism

Miriam Ayuso, Almudena Fernández, Yolanda Núñez, et al.
PLOS ONE 11 (12) e0167858 (2016)
DOI: 10.1371/journal.pone.0167858
See this article

Interactive effects of feed allowance and ractopamine supplementation on growth performance and carcass traits of physically and immunologically castrated heavy weight pigs

A.P.L. Brustolini, L.A. Rodrigues, F.C.O. Silva, et al.
Livestock Science 228 120 (2019)
DOI: 10.1016/j.livsci.2019.08.009
See this article

Carcass lean-yield effects on the fatty acid and amino acid composition of Duroc pork and its technological quality after vacuum-aging

J. Álvarez-Rodríguez, R. Ros-Freixedes, S. Gol, et al.
Animal Production Science 58 (12) 2335 (2018)
DOI: 10.1071/AN17070
See this article

Predicting Intramuscular Fat Content in Pork and Beef by near Infrared Spectroscopy

M. Prevolnik, M. Čandek-Potokar, D. Škorjanc, et al.
Journal of Near Infrared Spectroscopy 13 (2) 77 (2005)
DOI: 10.1255/jnirs.460
See this article

Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

J. Peinado, M. P. Serrano, P. Medel, A. Fuentetaja and G. G. Mateos
animal 5 (7) 1131 (2011)
DOI: 10.1017/S1751731111000061
See this article

Effect of gender, terminal sire line and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs

M. A. Latorre, P. Medel, A. Fuentetaja, R. Lázaro and G. G. Mateos
Animal Science 77 (1) 33 (2003)
DOI: 10.1017/S1357729800053625
See this article

Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics

H. Zhang, J.L. Aalhus, C. Gariépy, et al.
Canadian Journal of Animal Science 96 (4) 512 (2016)
DOI: 10.1139/cjas-2015-0197
See this article

The Effect of Genotype, Sex and Intramuscular Fat Content on the Colour of Pork

Libor Sládek and Eliška Dračková
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 68 (1) 101 (2020)
DOI: 10.11118/actaun202068010101
See this article

Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork

Carlo Corino, Raffaella Rossi, Michele Musella, Grazia Pastorelli and Susanna Cannata
Journal of the Science of Food and Agriculture 89 (3) 463 (2009)
DOI: 10.1002/jsfa.3474
See this article