Effects of Muscle Mass and Fiber Number of Longissimus dorsi Muscle on Post-mortem Metabolic Rate and Pork Quality |
Ryu, Youn-Chul
(Division of Food Science, College of Life and Environmental Sciences, Korea University)
Choi, Young-Min (Division of Food Science, College of Life and Environmental Sciences, Korea University) Kim, Byoung-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University) |
1 |
Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle
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DOI |
2 |
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle
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DOI |
3 |
How to measure the water-holding capacity of meat? Recommendation of standardized methods;Evaluation and Control of Meat Quality in Pigs
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4 |
Influence of slaughter weight on fibre diameter, sarcomere length, shear force value and tenderness score in large white Yorkshire barrows
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5 |
Changes in fiber type distribution and muscle fiber thickness in porcine m. longissimus dorsi during growth and relationships between histological characters and carcass parameters
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6 |
Estimation of correlation coefficients between histological parameters and carcass traits of pig longissimus dorsi muscle
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7 |
Structural and functional characteristics of muscle fibres in pigs with different malignant hyperthermia susceptibility (MHS) and different meat quality
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DOI |
8 |
Comparison of histochemical properties of different pig breeds
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DOI |
9 |
Consequences of selection on muscle composition. A comparative study on Gracilis muscle in wild and domestic pigs
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DOI |
10 |
Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs
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11 |
A survey of pre-slaughter conditions, halothane gene frequency, and carcass and meat quality in five Spanish pig commercial abattoirs
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DOI |
12 |
Proteomics approach in meat science: A model study for hunter <TEX>$L^*$</TEX> value and drip loss
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13 |
Stress susceptibility and meat quality-situation and prospects in animal breeding and research
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14 |
Impact of spontaneous exercise on performance, meat quality, and muscle fiber characteristics of growing/finishing pigs
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15 |
Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness
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DOI |
16 |
The effects of selection of pigs on growth rate vs leanness on histochemical characteristics of different muscles
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17 |
Influence of halothane genotype and body-weight on myosin heavy chain composition in pig muscle as related to meat quality
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DOI |
18 |
Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality
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DOI |
19 |
Muscle fiber types: how many and what kind?
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DOI ScienceOn |
20 |
Myofibrillar ATPase histochemistry of rat skeletal muscle: A 'Two-dimensional' quantitative approach
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DOI ScienceOn |
21 |
Myogenesis and postnatal skeletal muscle cell growth as influenced by selection
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DOI |
22 |
Muscle cellularity and postnatal growth in the pig
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23 |
Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass and meat quality traits in Large White pigs
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24 |
Relationships between micro-structure of muscle tissue and stress susceptibility in Landrace pigs (halothane sensitivity)
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25 |
Catch-up growth in pigs: Relationship with muscle cellularity
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DOI |
26 |
The influence of maternal nutrition on muscle fiber number development in the porcine fetus and on subsequent postnatal growth
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27 |
Recombinant bovine somatotropin (rbST) administration to creep-fed beef calves increases muscle mass but does not affect satellite cell number or concentration of myosin light chain-1f mRNA
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28 |
The size and fiber composition of the anterior commissure with respect to gender and schizophrenia
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DOI |