Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace
- 30 November 2005
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 71 (3), 451-463
- https://doi.org/10.1016/j.meatsci.2005.04.024
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- An audit of retail beef loin steak tenderness conducted in eight U.S. cities.Journal of Animal Science, 1999
- Evaluating acid and base catalysts in the methylation of milk and rumen fatty acids with special emphasis on conjugated dienes and total trans fatty acidsLipids, 1997
- PORK CHAIN QUALITY AUDIT SURVEY: QUANTIFICATION OF PORK QUALITY CHARACTERISTICS1Journal of Muscle Foods, 1996
- Relationships between pork loin palatability traits and physical characteristics of cooked chopsJournal of Animal Science, 1991
- Variation in Composition and Palatability Traits and Relationships between Muscle Characteristics and Palatability in a Random Sample of Pork CarcassesJournal of Animal Science, 1988
- The effects of source population, feeding regimen, sex and day of slaughter on the muscle quality characteristics of British crossbred pigsAnimal Science, 1984
- Relationships of Quality Indicators to Palatability Attributes of Pork LoinsJournal of Animal Science, 1975
- PORK QUALITY IN RELATION TO CARCASS FATNESS AND MUSCLINGCanadian Journal of Animal Science, 1974
- Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,bJournal of Food Science, 1964
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959