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Guo Q, Yen CN, Scheffler TL, Richert BT, Schinckel AP, Grant AL, Gerrard DE. Ractopamine does not rescue Halothane and Rendement Napole metabolism postmortem. Meat Sci 2023; 198:109075. [PMID: 36641987 DOI: 10.1016/j.meatsci.2022.109075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/28/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
The objective of this study was to determine if ractopamine (RAC) impacts postmortem muscle metabolism and subsequent pork quality in Halothane (HAL) and Rendement Napole (RN) mutant pigs. All RAC fed pigs had increased (P < 0.04) L* values. HAL and RN mutants muscle had lower (P < 0.01) pH values but RAC feeding had no effect. RN mutants had higher and lower (P < 0.05) muscle pH and temperatures, respectfully at 15 min and RN mutant pigs had greater (P < 0.0001) glycogen initially but lactate levels similar to wild type (WT) pigs at 24 h. RAC lowered (P < 0.05) glycogen in RN mutants but not in HAL mutated or WT pig muscle. These data show RAC feeding changes postmortem energy metabolism but does not change pH and pork quality hallmark of two major pig gene mutations and supports our contention that ultimate meat quality traits and their biochemical drivers may be more complex than originally reasoned.
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Affiliation(s)
- Q Guo
- Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America
| | - C-N Yen
- School of Animal Sciences, Virginia Tech, Blacksburg, VA 24601, United States of America
| | - T L Scheffler
- Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America
| | - B T Richert
- Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America
| | - A P Schinckel
- Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America
| | - A L Grant
- School of Animal Sciences, Virginia Tech, Blacksburg, VA 24601, United States of America
| | - D E Gerrard
- School of Animal Sciences, Virginia Tech, Blacksburg, VA 24601, United States of America.
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2
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The application of biosensors for drip loss analysis and glycolytic potential evaluation. Meat Sci 2016; 117:7-11. [DOI: 10.1016/j.meatsci.2016.02.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 02/10/2016] [Accepted: 02/16/2016] [Indexed: 11/17/2022]
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3
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Yang G, Zhou H, Wang R, Hickford J. Variation in the ovine PRKAG3 gene. Gene 2015; 567:251-4. [PMID: 25967386 DOI: 10.1016/j.gene.2015.05.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Revised: 04/08/2015] [Accepted: 05/02/2015] [Indexed: 10/23/2022]
Abstract
The 5'AMP-activated protein kinase (AMPK) is a heterotrimeric enzyme that controls cellular energy homeostasis in response to environmental or nutritional stress. The PRKAG3 gene (PRKAG3) encodes the γ3 subunit of the AMPK. Variation in this gene has been found to be associated with meat quality traits in pigs. In this study, we used polymerase chain reaction-single stranded conformational polymorphism (PCR-SSCP) to investigate variation in exon 3 and exons 4-6 of ovine PRKAG3. In 160 New Zealand Suffolk sheep, two variant sequences (named a and b) were identified in the exon 3 region of the gene and three variant sequences (named A, B and C) were identified in the exon 4-6 region of the gene, respectively. A total of three nucleotide substitutions were revealed and these were located in intron 4, exon 4 and intron 5, respectively. The nucleotide substitution identified in the exon 4 (g.2656 C>T) could nominally lead to an amino acid substitution of tryptophan to arginine at position 230 (R230W) in ovine PRKAG3. In comparison with the PRKAG3 amino acid sequences in other species, this R230W substitution appeared to occur only in sheep. This is the first report of genetic variation in ovine PRKAG3, and the variation found in this study could be functionally important for AMPK activity, which in turn may affect meat quality traits in sheep.
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Affiliation(s)
- Guo Yang
- Cold and Arid Regions Environmental and Engineering Research Institute, Chinese Academy of Sciences, Lanzhou 730000, China; Gene-Marker Laboratory, Faculty of Agriculture and Life Sciences, P.O. Box 84, Lincoln University, Lincoln 7647, New Zealand
| | - Huitong Zhou
- Gene-Marker Laboratory, Faculty of Agriculture and Life Sciences, P.O. Box 84, Lincoln University, Lincoln 7647, New Zealand
| | - Ruoyu Wang
- Cold and Arid Regions Environmental and Engineering Research Institute, Chinese Academy of Sciences, Lanzhou 730000, China.
| | - Jon Hickford
- Gene-Marker Laboratory, Faculty of Agriculture and Life Sciences, P.O. Box 84, Lincoln University, Lincoln 7647, New Zealand.
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4
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Li H, Gariépy C, Jin Y, Font I Furnols M, Fortin J, Rocha LM, Faucitano L. Effects of ractopamine administration and castration method on muscle fiber characteristics and sensory quality of the longissimus muscle in two Piétrain pig genotypes. Meat Sci 2014; 102:27-34. [PMID: 25529286 DOI: 10.1016/j.meatsci.2014.10.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Revised: 06/18/2014] [Accepted: 10/25/2014] [Indexed: 02/01/2023]
Abstract
Single and combined effects of ractopamine supplementation (RAC, 7.5 vs. 0 ppm), castration method (surgical castration: SC vs. immuno-castration: IM) and genotype (genotype A: GA vs. GB containing 25% or 50% Piétrain) were determined on longissimus muscle (LM) fiber traits and quality of pork (n=512). RAC increased fiber IIX cross-sectional area (P=0.009) and decreased glycolytic potential (P=0.02) and pork tenderness (P<0.001). Fiber traits indicated that LM of IM pigs was more oxidative (P<0.05) and meat had slightly higher (P=0.04) off-flavor score and WBSF than SC. LM from GB pigs was paler (P<0.05) and had greater (P<0.05) glycolytic potential, IIX fiber cross sectional area and pork off-flavor than GA. RAC supplementation, castration method and genotype or their combination affected some fiber traits and some quality parameters but differences reported were small indicating these treatments or their combination could be used without major prejudice to meat quality.
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Affiliation(s)
- Hui Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Agriculture and Agri-Food Canada, Food Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada; Agriculture and Agri-Food Canada, Dairy and Swine and Development Research Centre, Sherbrooke, QC J1M 0C8, Canada; Institute of Agricultural and Livestock Products, Inner Mongolia Academy of Agricultural & Husbandry Sciences, Hohhot, Inner Mongolia 010031, China
| | - Claude Gariépy
- Agriculture and Agri-Food Canada, Food Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | | | - Jacinthe Fortin
- Agriculture and Agri-Food Canada, Food Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Luiene M Rocha
- Agriculture and Agri-Food Canada, Dairy and Swine and Development Research Centre, Sherbrooke, QC J1M 0C8, Canada; Département des sciences animales, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, HoustonPavillon Paul-Comtois, Québec City, QC G1V A06, Canada
| | - Luigi Faucitano
- Agriculture and Agri-Food Canada, Dairy and Swine and Development Research Centre, Sherbrooke, QC J1M 0C8, Canada
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Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V. Effect of heat treatment on protein oxidation in pig meat. Meat Sci 2012; 91:14-21. [DOI: 10.1016/j.meatsci.2011.11.037] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2011] [Revised: 11/24/2011] [Accepted: 11/25/2011] [Indexed: 10/14/2022]
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6
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Higher drip loss is associated with protein oxidation. Meat Sci 2012; 90:917-24. [DOI: 10.1016/j.meatsci.2011.11.033] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Revised: 11/15/2011] [Accepted: 11/20/2011] [Indexed: 12/17/2022]
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7
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ENFALT ANNCHARLOTTE, HULLBERG ANJA. GLYCOGEN, GLUCOSE AND GLUCOSE-6-PHOSPHATE CONTENT IN FRESH AND COOKED MEAT AND MEAT EXUDATE FROM CARRIERS AND NONCARRIERS OF THE RN- ALLELE. ACTA ACUST UNITED AC 2005. [DOI: 10.1111/j.1745-4573.2005.00025.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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HULLBERG ANJA, JOHANSSON LISBETH, LUNDSTROM KERSTIN. SENSORY PERCEPTION OF CURED-SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN- ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY. ACTA ACUST UNITED AC 2005. [DOI: 10.1111/j.1745-4573.2004.06103.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loin. Meat Sci 2004; 69:721-32. [PMID: 22063150 DOI: 10.1016/j.meatsci.2004.07.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2004] [Revised: 07/09/2004] [Accepted: 07/23/2004] [Indexed: 11/21/2022]
Abstract
Effects of tumbling and RN genotype on sensory perception of cured-smoked loins were studied on loins from 32 crossbred female pigs containing Hampshire blood. Right-side loins were intermittently tumbled during 4 h, whereas left-side loins were left non-tumbled. Tumbled loins were more tender and uniform in cured colour as well as less acidulous in taste compared with non-tumbled loins. Further, the formation of undesirable pores was lower in tumbled loins. Final juiciness tended to be higher and meat taste intensity lower in tumbled loins, whereas initial juiciness did not differ. There were no significant interactions between tumbling and RN genotype for sensory attributes. RN(-) carriers (RN(-)/rn(+)) were more acidulous in taste, had more pronounced meat taste and were saltier than non-carriers (rn(+) /rn(+)). Moreover, they tended to have higher initial juiciness and more undesirable pores, and be less homogeneous in cured pink colour. No differences in consumer preference between the four treatments were detected in the ranking test, but most persons ranked non-tumbled loins highest regarding overall liking. Instrumental tenderness measurements agreed well with sensory tenderness scores.
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Hullberg A, Lundström K. The effects of RN genotype and tumbling on processing yield in cured–smoked pork loins. Meat Sci 2004; 67:409-19. [DOI: 10.1016/j.meatsci.2003.11.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2003] [Revised: 11/12/2003] [Accepted: 11/14/2003] [Indexed: 10/26/2022]
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11
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Stern S, Heyer A, Andersson HK, Rydhmer L, Lundström K. Production Results and Technological Meat Quality for Pigs in Indoor and Outdoor Rearing Systems. ACTA AGR SCAND A-AN 2003. [DOI: 10.1080/09064700310014979] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Hamilton DN, Miller KD, Ellis M, McKeith FK, Wilson ER. Relationships between longissimus glycolytic potential and swine growth performance, carcass traits, and pork quality. J Anim Sci 2003; 81:2206-12. [PMID: 12968695 DOI: 10.2527/2003.8192206x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The relationships between glycolytic potential and growth performance, carcass traits, and pork quality were investigated in a group of 72 pigs from the same genetic line. Glycolytic potential (GP) was determined on live-animal biopsy samples and postmortem samples taken from the longissimus muscle, and free glucose concentration was measured on the exudate from the longissimus muscle taken postmortem. The mean live-animal and postmortem GP and free glucose values were 201.6 micromol/g (range = 113.8 to 301.1), 149.8 micromol/g (range = 91.0 to 270.5) and 110.1 mg/dL (range = 30.0 to 406.0), respectively. Correlations between live-animal and postmortem GP and free glucose ranged from 0.47 to 0.70; however, all three measures were weakly related to growth and carcass traits (r = 0.03 to -0.22; P > 0.05). Correlations of GP and free glucose values with fresh pork quality measurements were moderate (r = 0.23 [P < 0.05] to -0.63 [P < 0.001]). Regression analysis suggested that a one standard deviation increase in live-animal and postmortem GP and free glucose resulted in an increase in L* values (0.99, 1.32, and 2.05, respectively) and drip loss (0.85, 1.10, and 1.39 percentage units, respectively), as well as a decrease in ultimate pH (0.05, 0.11, and 0.16, respectively). Correlations between GP and cooking loss and tenderness and juiciness scores ranged between 0.16 (P > 0.05) to 0.34 (P < 0.01). Free glucose concentration showed no relationship (P > 0.05) with cooking loss, tenderness, and juiciness. Regression analysis suggested that a one standard deviation increase in live-animal and postmortem GP increased cooking loss (1.26% and 1.65%, respectively) and would improve taste panel tenderness (0.54 and 0.44, respectively) and juiciness (0.40 and 0.48, respectively) scores. Increasing GP and free glucose was also associated with decreased longissimus fat and protein, and increased moisture contents (r = 0.14 [P > 0.05] to -0.45 [P < 0.001]). Overall, relationships with fresh meat quality characteristics were stronger for free glucose values than either live-animal or postmortem GP. Results from this study indicate that decreasing longissimus GP and free glucose concentrations may improve pork color and water-holding capacity.
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Affiliation(s)
- D N Hamilton
- Department of Animal Sciences, University of Illinois, Urbana 61801, USA
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Andersson HK, Olsson V, Hullberg A, Lundström K. Effects of Sex, Feed and Pre-slaughter Routines on Technological Meat Quality in Carriers and Non-carriers of the RN−allele. ACTA AGR SCAND A-AN 2003. [DOI: 10.1080/09064700310002404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Olsson V, Andersson K, Hansson I, Lundström K. Differences in meat quality between organically and conventionally produced pigs. Meat Sci 2003; 64:287-97. [DOI: 10.1016/s0309-1740(02)00200-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2002] [Revised: 07/18/2002] [Accepted: 07/18/2002] [Indexed: 11/30/2022]
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15
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Olsson V, Solyakov A, Skog K, Lundström K, Jägerstad M. Natural variations of precursors in pig meat affect the yield of heterocyclic amines--effects of RN genotype, feeding regime, and sex. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:2962-2969. [PMID: 11982426 DOI: 10.1021/jf011239h] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN(-) allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMeIQx, MeIQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The RN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RN(-) allele showed levels four times as high as those of noncarriers (75.3 +/- 2.6 compared with 17.2 +/- 2.4 micromol/g meat, least-squares means +/- SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RN(-) allele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.
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Affiliation(s)
- Viktoria Olsson
- Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, SE-750 07 Uppsala, Sweden.
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Jonsäll A, Johansson L, Lundström K, Andersson K, Nilsen A, Risvik E. Effects of genotype and rearing system on sensory characteristics and preference for pork (M. Longissimus dorsi). Food Qual Prefer 2002. [DOI: 10.1016/s0950-3293(01)00060-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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GRINDFLEK E, HOLZBAUER R, PLASTOW G, ROTHSCHILD MF. Mapping and investigation of the porcine major insulin sensitive glucose transport (SLC2A4/GLUT4) gene as a candidate gene for meat quality and carcass traits. J Anim Breed Genet 2002. [DOI: 10.1046/j.1439-0388.2002.00320.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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18
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Nilzén V, Babol J, Dutta P, Lundeheim N, Enfält AC, Lundström K. Free range rearing of pigs with access to pasture grazing — effect on fatty acid composition and lipid oxidation products. Meat Sci 2001; 58:267-75. [DOI: 10.1016/s0309-1740(00)00164-9] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/1999] [Revised: 07/03/2000] [Accepted: 12/10/2000] [Indexed: 10/17/2022]
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Jonsäll A, Johansson L, Lundström K. Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors. Meat Sci 2001; 57:245-50. [DOI: 10.1016/s0309-1740(00)00097-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2000] [Revised: 07/24/2000] [Accepted: 07/28/2000] [Indexed: 11/26/2022]
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20
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MILLER K, ELLIS M, BIDNER B, McKEITH F, WILSON E. PORCINE LONGISSIMUS GLYCOLYTIC POTENTIAL LEVEL EFFECTS ON GROWTH PERFORMANCE, CARCASS, AND MEAT QUALITY CHARACTERISTICS. ACTA ACUST UNITED AC 2000. [DOI: 10.1111/j.1745-4573.2000.tb00423.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Determination of RN- phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy. Meat Sci 2000; 55:273-8. [DOI: 10.1016/s0309-1740(99)00151-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/1999] [Revised: 10/20/1999] [Accepted: 10/31/1999] [Indexed: 11/18/2022]
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22
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Gariépy C, Godbout D, Fernandez X, Talmant A, Houde A. The effect of RN gene on yields and quality of extended cooked cured hams. Meat Sci 1999; 52:57-64. [DOI: 10.1016/s0309-1740(98)00148-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/1998] [Revised: 10/01/1998] [Accepted: 10/01/1998] [Indexed: 10/18/2022]
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23
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The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork. Food Res Int 1999. [DOI: 10.1016/s0963-9969(99)00077-0] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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25
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Lundström K, Enfält AC, Tornberg E, Agerhem H. Sensory and technological meat quality in carriers and non-carriers of the RN− allele in Hampshire crosses and in purebred Yorkshire pigs. Meat Sci 1998; 48:115-24. [DOI: 10.1016/s0309-1740(97)00082-x] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/1997] [Accepted: 07/09/1997] [Indexed: 10/18/2022]
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