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Journal of Animal Science|December 20, 2005
Low birth weight is associated with enlarged muscle fiber area and impaired meat tenderness of the longissimus muscle in pigsF Gondret, L Lefaucheur, H Juin, et al.
Journal of the Science of Food and Agriculture|January 19, 2018
Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked hamX Fernandez, J Mourot, B Lebret, et al.
Meat Science|November 9, 2011
Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborumX Fernandez, G Monin, A Talmant, et al.
Animal : an International Journal of Animal Bioscience|April 25, 2015
Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating qualityB Lebret, P Ecolan, N Bonhomme, et al.
Meat Science|November 9, 2011
Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborumX Fernandez, G Monin, A Talmant, et al.
Animal : an International Journal of Animal Bioscience|July 23, 2021
Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured hamB Lebret, H Lenoir, A Fonseca, et al.
Animal : an International Journal of Animal Bioscience|June 13, 2024
Feeding strategy in organic pig farming as a lever to improve various quality dimensions of porkC Van Baelen, L Montagne, S Ferchaud, et al.
Food Chemistry|September 13, 2014
Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidationA Promeyrat, T Sayd, E Laville, et al.
Meat Science|November 9, 2011
Influence of outdoor rearing and indoor temperature on growth performance, carcass, adipose tissue and muscle traits in pigs, and on the technological and eating quality of dry-cured hamsB Lebret, P Massabie, R Granier, et al.
Food Chemistry|September 18, 2012
Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meatT Sayd, C Chambon, E Laville, et al.
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