Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances

Comparison reproductive, growth performance, carcass and meat quality of Liangshan pig crossbred with Duroc and Berkshire genotypes and heterosis prediction

(2018) Jia Luo et al.   Livestock Science

Effect of lean meat proportion on the chemical composition of pork

(2018) M. Okrouhlá et al.   CZECH JOURNAL OF FOOD SCIENCES

Exploring evidence of positive selection reveals genetic basis of meat quality traits in Berkshire pigs through whole genome sequencing

(2015) Hyeonsoo Jeong et al.   BMC GENETICS

Prediction of pork marbling scores using pattern analysis techniques

(2012) H. Huang et al.   FOOD CONTROL

Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition

(2011) Y. Z. Jiang et al.   Animal

Genetic parameters between slaughter pig efficiency and growth rate of different body tissues estimated by computed tomography in live boars of Landrace and Duroc

(2011) E. Gjerlaug-Enger et al.   Animal

Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace

(2008) Z.-G. Miao et al.   Animal

Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

(2008) Verónica Alonso et al.   MEAT SCIENCE

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)

(2007) Ping Lu et al.   FOOD CHEMISTRY