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