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:

Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig

Juan F. Tejeda, Gilles Gandemer, Carmen García, Michelle Viau and Teresa Antequera
Food Chemistry 338 128102 (2021)
https://doi.org/10.1016/j.foodchem.2020.128102

Effect of Animal Age at Slaughter on the Muscle Fibres of Longissimus thoracis and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems

Alberto Ortiz, David Tejerina, Susana García-Torres, Elena González, Javier Francisco Morcillo and Ana Isabel Mayoral
Animals 11 (7) 2143 (2021)
https://doi.org/10.3390/ani11072143

Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions

Irene Moreno, Petra Lipová, Luis Ladero, José Luis Fernández-García and Ramón Cava
Livestock Science 240 104167 (2020)
https://doi.org/10.1016/j.livsci.2020.104167

Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review

Eva Kudrnáčová, Luděk Bartoň, Daniel Bureš and Louwrens C. Hoffman
Meat Science 141 9 (2018)
https://doi.org/10.1016/j.meatsci.2018.02.020

Differential response of Iberian and lean pig crossbreeds to dietary linoleic acid administration

Beatriz Isabel, Gustavo Cordero, Alvaro Olivares, Argimiro Daza and Clemente J. Lopez-Bote
Spanish Journal of Agricultural Research 12 (2) 419 (2014)
https://doi.org/10.5424/sjar/2014122-4361

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

T. Pérez-Palacios, J. Ruiz, D. Martín, J.M. Barat and T. Antequera
Food Science and Technology International 17 (2) 127 (2011)
https://doi.org/10.1177/1082013210381435

Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition

Trinidad Pérez-Palacios, Teresa Antequera, Rubén Molano, Pablo G. Rodríguez and Ramón Palacios
Journal of Food Engineering 101 (2) 152 (2010)
https://doi.org/10.1016/j.jfoodeng.2010.06.015

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

J.M. Broncano, M.J. Petrón, V. Parra and M.L. Timón
Meat Science 83 (3) 431 (2009)
https://doi.org/10.1016/j.meatsci.2009.06.021

Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background

Trinidad Pérez-Palacios, Jorge Ruiz, Juan Florencio Tejeda and Teresa Antequera
Meat Science 81 (4) 632 (2009)
https://doi.org/10.1016/j.meatsci.2008.10.022

Myosin heavy chain fibre types and fibre sizes in nuliparous and primiparous ovariectomized Iberian sows: Interaction with two alternative rearing systems during the fattening period

Emérita Abreu, Eugenio Quiroz-Rothe, Ana-Isabel Mayoral, et al.
Meat Science 74 (2) 359 (2006)
https://doi.org/10.1016/j.meatsci.2006.04.002

Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

A. I. Andres, S. Ventanas, J. Ventanas, R. Cava and J. Ruiz
European Food Research and Technology 221 (1-2) 30 (2005)
https://doi.org/10.1007/s00217-004-1115-y

EFECTO DEL TIPO DE MÚSCULO SOBRE PARÁMETROS DE CALIDAD EN CARNE FRESCA DE CERDO IBÉRICO EFFECT OF MUSCLE TYPE ON QUALITY PARAMETERS OF FRESH MEAT FROM IBERIAN PIG EFECTO DO TIPO DE MÚSCULO SOBRE OS PARÁMETROS DA CALIDADE NA CARNE FRESCA DO PORCO IBÉRICO

E. Muriel, T. Antequera and J. Ruiz
Ciencia y Tecnologia Alimentaria 3 (4) 241 (2002)
https://doi.org/10.1080/11358120209487735

Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

Ana Isabel Andrés, Ramón Cava, Ana Isabel Mayoral, et al.
Meat Science 59 (1) 39 (2001)
https://doi.org/10.1016/S0309-1740(01)00050-X