Keyphrases
Loin
89%
Carcass
79%
Barrow
73%
Carcass Characteristics
65%
Growth Performance
60%
Belly
52%
Pork Loin
51%
Growing pigs
49%
Loin Quality
47%
Meat Quality
44%
Bacon
42%
Pork Chops
39%
Pork
38%
Sensory Characteristics
37%
Gilts
35%
Tenderness
32%
Pig Feed
27%
Improvest
27%
Degree of Doneness
26%
Hot Carcass Weight
25%
Ractopamine Hydrochloride
25%
Ractopamine
23%
Lipid Peroxidation
23%
Cutting Ability
21%
Myostatin
21%
Cutting Yield
20%
Quality Traits
19%
Beef
19%
Process Characteristics
19%
Shelf Life
19%
Slicing Yield
18%
Ultimate pH
18%
Beef Cattle
17%
Performance Characteristics
17%
Marketing Team
17%
Distillers Dried Grains with Solubles
17%
Immunological Castration
16%
Pork Quality
15%
Paylean
15%
Ham Quality
15%
Warner-Bratzler Shear Force
15%
Cooking Loss
15%
Belly Quality
14%
Adipose Tissue
14%
Color Stability
14%
Fresh Meat
14%
Sensory Traits
13%
Pork Carcasses
13%
Instrumental Color
13%
Null Mice
13%
Agricultural and Biological Sciences
Pig
100%
Loins
95%
Carcass Characteristics
73%
Barrows
70%
Growth Performance
60%
Abdomen
46%
Meat Quality
39%
Gilts
37%
Ractopamine
36%
Carcass Weight
30%
Bullock
25%
Steers
25%
Feed Supplementation
22%
Slicing
20%
Soybean Oil
20%
Feeds
17%
Distillers Grains
15%
Feedlot
14%
Shelf Life
13%
Intramuscular Fat
12%
Sires
12%
Mouse
12%
Myostatin
11%
Slaughter
10%
Duroc
9%
Heifer
9%
Carcass Quality
9%
Carcass Composition
8%
Alpha Oxidation
8%
Iodine Value
8%
Skeletal Muscle
8%
Beef Cattle
8%
Isoflavone
7%
Soybean
7%
Antioxidant
7%
Adipose Tissue
6%
Dressing Percentage
6%
Body Weight
5%
Porcine Reproductive and Respiratory Syndrome Virus
5%
Pietrain
5%
Muscle Fiber
5%