메뉴 건너뛰기




Volumn 78, Issue 7, 2000, Pages 1811-1815

Frequency of the Rendement Napole RN- allele in a population of American Hampshire pigs

Author keywords

Glycolysis; Meat Quality; Pigs

Indexed keywords

ALLELE; ANIMAL; ARTICLE; CHEMISTRY; FEMALE; GENE FREQUENCY; GENETICS; GLYCOLYSIS; MALE; MEAT; REGRESSION ANALYSIS; SKELETAL MUSCLE; STANDARD; SWINE;

EID: 0034221610     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2000.7871811x     Document Type: Article
Times cited : (36)

References (17)
  • 2
    • 0347773472 scopus 로고
    • Technological meat quality and the frequency of the RN-gene in purebred Swedish Hampshire and Yorkshire pigs
    • The Hague, Netherlands
    • Enfält, A. C., K. Lundström, L. Lundkvist, A. Karisson, and I. Hansson. 1994. Technological meat quality and the frequency of the RN-gene in purebred Swedish Hampshire and Yorkshire pigs. In: Proc. 40th Int. Cong. Meat Sci. Tech. The Hague, Netherlands. pp 1-6.
    • (1994) Proc. 40th Int. Cong. Meat Sci. Tech. , pp. 1-6
    • Enfält, A.C.1    Lundström, K.2    Lundkvist, L.3    Karisson, A.4    Hansson, I.5
  • 3
    • 0031264760 scopus 로고    scopus 로고
    • - allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs
    • - allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs. J. Anim. Sci. 75:2924-2935.
    • (1997) J. Anim. Sci. , vol.75 , pp. 2924-2935
    • Enfält, A.C.1    Lundström, K.2    Karlsson, A.3    Hansson, I.4
  • 4
    • 21144465047 scopus 로고
    • - gene on ultrastructure and protein fractions in pig muscle
    • - gene on ultrastructure and protein fractions in pig muscle. Meat Sci. 35:313-319.
    • (1993) Meat Sci. , vol.35 , pp. 313-319
    • Estrade, M.1    Vignon, X.2    Monin, G.3
  • 5
    • 0040583430 scopus 로고
    • A major gene affecting pork quality: The RN gene
    • Fernandez, X., and G. Monin. 1994. A major gene affecting pork quality: the RN gene. Meat Focus. 332-339.
    • (1994) Meat Focus , pp. 332-339
    • Fernandez, X.1    Monin, A.G.2
  • 6
    • 0000834437 scopus 로고
    • Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of Hampshire crossbred pigs
    • Fernandez, X., E. Tornberg, J. Naveau, A. Talmant, and G. Monin. 1992. Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of Hampshire crossbred pigs. J. Sci. Food Agric. 59:307-311.
    • (1992) J. Sci. Food Agric. , vol.59 , pp. 307-311
    • Fernandez, X.1    Tornberg, E.2    Naveau, J.3    Talmant, A.4    Monin, G.5
  • 8
    • 0025354344 scopus 로고
    • Evidence for a new major gene influencing meat quality in pigs
    • Camb.
    • LeRoy, P., J. Naveau, J. M. Elsen, and P. Sellier. 1990. Evidence for a new major gene influencing meat quality in pigs. Genet. Res. (Camb.) 55:33-40.
    • (1990) Genet. Res. , vol.55 , pp. 33-40
    • LeRoy, P.1    Naveau, J.2    Elsen, J.M.3    Sellier, P.4
  • 9
    • 0030306082 scopus 로고    scopus 로고
    • Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire
    • Lundström, K., A. Anderson, and I. Hansson. 1996. Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire. Meat Sci. 42:145-153.
    • (1996) Meat Sci. , vol.42 , pp. 145-153
    • Lundström, K.1    Anderson, A.2    Hansson, I.3
  • 12
    • 0142095974 scopus 로고    scopus 로고
    • A research note: Effects of live animal sampling procedures and sample storage on the glycolytic potential of porcine longissimus muscle samples
    • In press
    • Miller, K. D., M. Ellis, D. S. Sutton, F. K. McKeith, and E. R. Wilson. 2000. A research note: Effects of live animal sampling procedures and sample storage on the glycolytic potential of porcine longissimus muscle samples. J. Muscle Foods 11:1 (In press).
    • (2000) J. Muscle Foods , vol.11 , pp. 1
    • Miller, K.D.1    Ellis, M.2    Sutton, D.S.3    McKeith, F.K.4    Wilson, E.R.5
  • 13
    • 0004472278 scopus 로고
    • Pork of low technological quality with a normal rate of muscle pH fall in the immediate postmortem period: The case of the Hampshire breed
    • Monin, G., and P. Sellier. 1985. Pork of low technological quality with a normal rate of muscle pH fall in the immediate postmortem period: The case of the Hampshire breed. Meat Sci. 13:49-63.
    • (1985) Meat Sci. , vol.13 , pp. 49-63
    • Monin, G.1    Sellier, P.2
  • 14
    • 84985280188 scopus 로고
    • Composition of cooked pork chops: Effect of removing subcutaneous fat before cooking
    • Novakofski, J. S., S. Park, P. J. Bechtel, and F. K. McKeith. 1989. Composition of cooked pork chops: effect of removing subcutaneous fat before cooking. J. Food Sci. 54:15-17.
    • (1989) J. Food Sci. , vol.54 , pp. 15-17
    • Novakofski, J.S.1    Park, S.2    Bechtel, P.J.3    McKeith, F.K.4
  • 15


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.