ArticleJournal of animal science and technology2020
Effects of carcass weight increase on meat quality and sensory properties of pork loin.
Article in Journal of animal science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Impact of increasing market pig weights in North America: a comprehensive review.Journal of animal science and biotechnology · 2026Review
- Molecular mechanism of nano-vitamin A-mediated regulation of intramuscular fat deposition involving noncoding RNAs in pigs.BMC genomics · 2025Article
- Transcriptomic Analysis of Muscle Satellite Cell Regulation on Intramuscular Preadipocyte Differentiation in Tan Sheep.International journal of molecular sciences · 2025Article
- Effects of an extra-high slaughter weight and a low-lysine diet on growth and meat quality of finishing gilts.Journal of animal science and technology · 2024Article
- Exploring the multifaceted factors affecting pork meat quality.Journal of animal science and technology · 2024Review
- RNA-Seq Reveals Pathways Responsible for Meat Quality Characteristic Differences between Two Yunnan Indigenous Chicken Breeds and Commercial Broilers.Foods (Basel, Switzerland) · 2024Article
- Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.Food science of animal resources · 2023Review
- Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights.Journal of animal science and technology · 2023Article
- Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea.Heliyon · 2023Article
- Long-Term Dietary Supplementation with Betaine Improves Growth Performance, Meat Quality and Intramuscular Fat Deposition in Growing-Finishing Pigs.Foods (Basel, Switzerland) · 2023Article
- Association ofGenes · 2022Article
- Article
- Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality.Journal of animal science and technology · 2022Article
- Systematic Identification and Comparison of the Expressed Profiles of lncRNAs, miRNAs, circRNAs, and mRNAs with Associated Co-Expression Networks in Pigs with Low and High Intramuscular Fat.Animals : an open access journal from MDPI · 2021Article
- Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat.Journal of advanced veterinary and animal research · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Yorkshire × Duroc] barrows and gilts) were selected at a commercial slaughterhouse. Each gender had commercial CW (≤ 90 kg), heavy CW (91-100 kg) and very heavy CW (> 100 kg) (16 carcasses from each CW group). Loin cuts (
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