Keyphrases
Adipose Tissue
13%
Bacon
39%
Barrow
71%
Beef
17%
Beef Cattle
16%
Belly
51%
Belly Quality
13%
Carcass
78%
Carcass Characteristics
72%
Carcass Weight
13%
Color Stability
13%
Cooking Loss
14%
Cutting Ability
20%
Cutting Yield
19%
Degree of Doneness
24%
Distillers Dried Grains with Solubles
15%
Fresh Meat
13%
Gilts
37%
Growing pigs
47%
Growth Performance
63%
Ham Quality
14%
Hot Carcass Weight
25%
Immunological Castration
15%
Improvest
25%
Instrumental Color
12%
Lipid Peroxidation
22%
Loin
86%
Loin Quality
44%
Marketing Team
16%
Meat Quality
45%
Myostatin
20%
Paylean
14%
Performance Characteristics
19%
Pig Feed
25%
Pork
35%
Pork Carcasses
16%
Pork Chops
36%
Pork Loin
48%
Pork Quality
14%
Process Characteristics
17%
Quality Traits
18%
Ractopamine
22%
Ractopamine Hydrochloride
23%
Sensory Characteristics
34%
Shelf Life
17%
Sire Line
13%
Slicing Yield
17%
Tenderness
30%
Ultimate pH
16%
Warner-Bratzler Shear Force
14%
Agricultural and Biological Sciences
Adipose Tissue
5%
Antioxidant
7%
Barrows
63%
Beef Cattle
11%
Body Weight
6%
Carcass Characteristics
75%
Carcass Composition
8%
Carcass Quality
9%
Carcass Weight
28%
Chop
46%
Distillers Grains
14%
Dressing Percentage
6%
Duroc
8%
Feed Supplementation
20%
Feedlot
13%
Gilts
37%
Growth Performance
63%
Heifer
8%
Intramuscular Fat
11%
Loins
87%
Meat Quality
45%
Mouse
7%
Muscle Fiber
5%
Myostatin
7%
Offspring
8%
Pietrain
5%
Pig
100%
Porcine Reproductive and Respiratory Syndrome Virus
5%
Ractopamine
33%
Rib
6%
Sires
11%
Slaughter
10%
Slicing
19%
Soy Isoflavone
7%
Steers
23%