9 citations as recorded by crossref.

1. Fatty acid profile of pork from a local and a commercial breed A. Kasprzyk et al. https://doi.org/10.5194/aab-58-379-2015
2. Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days H. Bertram et al. https://doi.org/10.1016/j.meatsci.2007.03.006
3. Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality D. Mörlein et al. https://doi.org/10.1016/j.meatsci.2007.04.030
4. Fat quality in the indigenous Krškopolje pig reared in an enriched environment M. ŽEMVA et al. https://doi.org/10.14720/aas.2014.104.2.2
5. Early Immunocastration of Pigs: From Farming to Meat Quality D. Werner et al. https://doi.org/10.3390/ani11020298
6. Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products B. Lemke et al. https://doi.org/10.3390/insects14050487
7. Comparison of meat quality and various clinical parameters from pigs in free-range husbandry J. Küper et al. https://doi.org/10.1055/a-2712-8469
8. Changes in the histochemical properties and meat quality traits of porcine muscles during the growing-finishing period as affected by feed restriction, slaughter age, or slaughter weight1 G. Bee et al. https://doi.org/10.2527/jas.2006-496
9. Effect of Different Protein Sources on the Meat Quality of Złotnicka Spotted Pigs with Particular Emphasis of Slaughter Body Weight M. Szyndler-Nędza et al. https://doi.org/10.2478/aoas-2024-0083