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New Zealand Journal of Agricultural Research Volume 33, 1990 - Issue 1
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Animal science

A comparison of the Duroe, Hampshire, Landrace, and Large White as terminal sire breeds of crossbred pigs slaughtered at 85 kg liveweight

2. Meat quality

R. W. Purchas Department of Animal Science, Massey University, Palmerston North, New Zealand
,
W. C. Smith Department of Animal Science, Massey University, Palmerston North, New Zealand
&
G. Pearson Department of Animal Science, Massey University, Palmerston North, New Zealand
Pages 97-104 | Received 03 Jul 1989, Accepted 02 Oct 1989, Published online: 14 Feb 2012

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TaniaM. Ngapo & Claude Gariépy. (2008) Factors Affecting the Eating Quality of Pork. Critical Reviews in Food Science and Nutrition 48:7, pages 599-633.
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Ruei-Syuan Wu, Hsu-Chang Wang, Chan Liang Su, Pei-Hwa Wang & En-Chung Lin. (2022) Pedigree-based analyses of changes in genetic variability in three major swine breeds in Taiwan after a disease outbreak. Translational Animal Science 6:2.
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D.A. Omana, E. Goddard, G.S. Plastow, J. Janz, L. Ma, S. Anders, S.S. Moore & H.L. Bruce. (2014) Influence of on-farm production practices on sensory and technological quality characteristics of pork loin. Meat Science 96:1, pages 315-320.
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Tania M. Ngapo, Louise Riendeau, Claude Laberge & Jacinthe Fortin. (2012) Marbling and ageing — Part 1. Sensory quality of pork. Food Research International 49:1, pages 396-405.
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D.W. Jeong, Y.M. Choi, S.H. Lee, J.H. Choe, K.C. Hong, H.C. Park & B.C. Kim. (2010) Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs. Meat Science 86:3, pages 607-615.
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Irene Cilla, Juan Altarriba, Lluis Guerrero, Marina Gispert, Luis Martínez, Carlos Moreno, José Antonio Beltrán, Maria Dolors Guàrdia, Alejandro Diestre, Jacint Arnau & Pedro Roncalés. (2006) Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability. Meat Science 72:2, pages 252-260.
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Åsa Josell, Gertrud von Seth & Eva Tornberg. (2003) Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype. Meat Science 65:1, pages 651-660.
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X Fernandez, J Mourot, B Lebret, S Gilbert & G Monin. (2000) Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham. Journal of the Science of Food and Agriculture 80:6, pages 705-710.
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Paul J Blanchard, Malcolm B Willis, Chris C Warkup & Mike Ellis. (2000) The influence of carcass backfat and intramuscular fat level on pork eating quality. Journal of the Science of Food and Agriculture 80:1, pages 145-151.
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X Fernandez, G Monin, A Talmant, J Mourot & B Lebret. (1999) Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum. Meat Science 53:1, pages 59-65.
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P. J. Blanchard, C. C. Warkup, M. Ellis, M. B. Willis & P. Avery. (2016) The influence of the proportion of Duroc genes on growth, carcass and pork eating quality characteristics. Animal Science 68:3, pages 495-501.
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P. SELLIER & G. MONIN. (2007) GENETICS OF PIG MEAT QUALITY: A REVIEW. Journal of Muscle Foods 5:2, pages 187-219.
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X Fernandez, J Culioli & R Gueblez. (2006) Relationship between rate of post mortem pH fall and ageing of Longissimus muscle in pietrain pigs . Journal of the Science of Food and Agriculture 65:2, pages 215-222.
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Florence Guignot, C. Touraille, A. Ouali, M. Renerre & G. Monin. (1994) Relationships between post-mortem pH changes and some traits of sensory quality in veal. Meat Science 37:3, pages 315-325.
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R.W. Purchas & R. Aungsupakorn. (1993) Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers. Meat Science 34:2, pages 163-178.
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