bacon center cut
Selected indexed studies
- Potassium carbonate improves fresh pork quality characteristics. (Meat Sci, 2019) [PMID:31226650]
- Estimation of genetic parameters for pork belly traits. (Anim Biosci, 2023) [PMID:36915918]
- A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami. (Food Res Int, 2023) [PMID:36914356]
_Worker-drafted node — pending editorial review._
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Sources
- Estimation of genetic parameters for pork belly traits. (2023) pubmed
- Prediction of color and pH measurement throughout boneless center-cut pork loins. (2004) pubmed
- Analysis on difference of consumer's evaluation on visual features of pork cuts. (2021) pubmed
- Potassium carbonate improves fresh pork quality characteristics. (2019) pubmed
- A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami. (2023) pubmed
- Somatic Features of Response and Relapse in Non-muscle-invasive Bladder Cancer Treated with Bacillus Calmette-Guérin Immunotherapy. (2022) pubmed
- Vibration Thresholds Using Conventional Audiometry are Clinically Useful Indicators of Postural Instability in Older Adults. (2023) pubmed
- Feasibility of boar taint classification using a portable Raman device. (2016) pubmed
- Evaluation of environmental enrichment on thermophysical responses, carcass traits, and meat quality of finishing pigs. (2023) pubmed
- Genetic parameters for quality attributes in individual pork primal cuts. (2025) pubmed