June 2, 2014
Fat quality is an important component of overall pork quality and consumer acceptance of pork, but, prior to this research, little was known about genetic differences, relationships amongst...April 2, 2009
Long-term selection for increased lean has come at the expense of meat quality traits, namely IMF percentage, objective loin color, and eating quality traits such as flavor and off-flavor. Results...May 28, 2005
In order to remain competitive in the future, it is important that pork producers develop a way to differentiate their product. Fresh pork quality is continuing to become increasingly important and...
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