articleTop 1% cited
Factors of significance for pork quality—a review
Meat Science · 2003 · Vol. 64(3) · pp. 219–237
Katja Rosenvold(Danish Cattle Research Centre)Henrik J. Andersen✉(Danish Cattle Research Centre)
Meat and Animal Product QualityAnimal Nutrition and PhysiologyGenetic and phenotypic traits in livestockQuality (philosophy)Production (economics)BusinessBiotechnologyControl (management)MarketingBiologyComputer scienceEconomicsMicroeconomics
Citations
548
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17.59
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References
266
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References
Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
Journal of Animal Science · 1995 · 460 citations
Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality
British Journal Of Nutrition · 1997 · 632 citations
A cold shortening effect in beef muscles
Journal of the Science of Food and Agriculture · 1963 · 573 citations
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed
Meat Science · 1985 · 555 citations
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