18 citations as recorded by crossref.

1. Meat quality of indigenous pig breeds in selected countries of central and southwestern Europe – a review D. Łodyga et al. https://doi.org/10.2478/aoas-2025-0122
2. Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies V. Razmaitė et al. https://doi.org/10.3390/foods13050798
3. Quality and Processability of Meat in Polish Native Pigs – A Review K. Szulc et al. https://doi.org/10.2478/aoas-2024-0027
4. Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics J. Ramiro et al. https://doi.org/10.1016/j.jfca.2024.106173
5. Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids A. Kasprzyk & J. Bogucka https://doi.org/10.5194/aab-63-293-2020
6. Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties W. Pindi et al. https://doi.org/10.3390/app13095447
7. Fatty acid and amino acid profiles in muscle longissimus lumborum et thoracis of the indigenous Prestice Black-Pied pig breed in comparison with a commercial pig hybrid P. Nevrkla et al. https://doi.org/10.1080/1828051X.2023.2206415
8. Meat quality and sensory traits in rabbits fed with two different percentages of bovine colostrum M. Castrica et al. https://doi.org/10.1016/j.meatsci.2024.109512
9. Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs C. Chaosap et al. https://doi.org/10.3390/foods13101502
10. The Effect of Catabolic Transformations of Proteins and Fats on the Quality and Nutritional Value of Raw Ripened Products from Zlotnicka Spotted and Zlotnicka White Meat E. Węsierska et al. https://doi.org/10.2478/aoas-2021-0031
11. Estimation of Phosphate Salts in Local and Imported Meat Products and the Use of Eggshells as an Alternative in Burger Manufacturing H. Abdul Arabi & W. Abas https://doi.org/10.1088/1755-1315/1538/1/012043
12. Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork J. Zagorska et al. https://doi.org/10.3390/ani12091138
13. Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds E. Węsierska et al. https://doi.org/10.3390/foods10071597
14. Husbandry practices associated with extensification in European pig production and their effects on pork quality A. Ludwiczak et al. https://doi.org/10.1016/j.meatsci.2023.109339
15. Genotype and sex effects on the performance characteristics of pigs B. O. et al. https://doi.org/10.5897/IJLP2015.0254
16. The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality P. Nevrkla et al. https://doi.org/10.3390/agriculture11040331
17. The relationship between acidification (pH) and meat quality traits of polish white breed pigs H. Jankowiak et al. https://doi.org/10.1007/s00217-021-03837-4
18. Effect of boar line on fattening performance and carcass and meat quality of Zlotnicka White pigs K. Szulc et al. https://doi.org/10.22358/jafs/204376/2025