Articles citing this paper
A new simple method for estimating the pork carcass mass of primal cuts and lean meat content of the carcass
Dariusz Lisiak A , Kamil Duziński B C , Piotr Janiszewski A , Karol Borzuta A and Damian Knecht B
+ Author Affiliations
- Author Affiliations
A Division of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 04-190 Warsaw, ul. Jubilerska 4, Poland.
B Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38C, 51–630 Wroclaw, Poland.
C Corresponding author. Email: kamil.duzinski@up.wroc.pl
Animal Production Science 55(8) 1044-1050 https://doi.org/10.1071/AN13534
Submitted: 31 July 2013 Accepted: 28 May 2014 Published: 15 September 2014
14 articles found in Crossref database.
The Effect of Production Size and Pre‐Slaughter Time on the Carcass Parameters and Meat Quality of Slaughtered Finisher Pigs
Knecht Damian,
Jankowska‐Mąkosa Anna, Duziński Kamil
Journal of Food Quality. 2016 39(6). p.757
The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight
Tomović Vladimir,
Pezo Lato,
Jokanović Marija,
Tomović Mila,
Šojić Branislav,
Škaljac Snežana,
Vujadinović Dragan,
Ivić Maja,
Djekić Ilija, Tomašević Igor
Journal of Food Measurement and Characterization. 2019 13(3). p.2230
The influence of housing and feeding systems on selected fattening and slaughter parameters of finishing pigs with different genotypes
Knecht Damian,
Jankowska-Mąkosa Anna,
Środoń Sebastian, Duziński Kamil
Animal Production Science. 2018 58(10). p.1915
The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics
Knecht D., Duziński K.
Archives Animal Breeding. 2016 59(1). p.51
Prediction of primal cuts by using an automatic ultrasonic device as a new method for estimating a pig-carcass slaughter and commercial value
Janiszewski P.,
Borzuta K.,
Lisiak D.,
Grześkowiak E., Stanisławski D.
Animal Production Science. 2019 59(6). p.1183
Bloom Time Effect Depends on Muscle Type and May Determine the Results of pH and Color Instrumental Evaluation
Knecht Damian,
Duziński Kamil, Jankowska-Mąkosa Anna
Animals. 2021 11(5). p.1282
The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry
Barducci Robson S,
Zhou Ziyu Y,
Wormsbecher Lisa,
Roehrig Colleen,
Tulpan Dan, Bohrer Benjamin M
Translational Animal Science. 2020 4(1). p.331
Application of AutoFom III equipment for prediction of primal and commercial cut weight of Korean pig carcasses
Choi Jung Seok,
Kwon Ki Mun,
Lee Young Kyu,
Joeng Jang Uk,
Lee Kyung Ok,
Jin Sang Keun,
Choi Yang Il, Lee Jae Joon
Asian-Australasian Journal of Animal Sciences. 2018 31(10). p.1670
Factors affecting the tissues composition of pork belly
Duziński K.,
Knecht D.,
Lisiak D., Janiszewski P.
Animal. 2015 9(11). p.1897
Correlation between the Korean pork grade system and the amount of
pork primal cut estimated with AutoFom III
Park Yunhwan,
Ko Eunyoung,
Park Kwangwook,
Woo Changhyun,
Kim Jaeyoung,
Lee Sanghun,
Park Sanghun,
Kim Yun-a,
Park Gyutae, Choi Jungseok
Journal of Animal Science and Technology. 2022 64(1). p.135
Accuracy of estimating the technological and economic value of pig carcass primal cuts with an optical-needle device
Knecht D.,
Duziński K.,
Lisiak D., Plaizier J.
Canadian Journal of Animal Science. 2016 96(1). p.37
Prediction of cooking loss of pork belly using quality properties of pork loin
Jo Kyung,
Lee Seonmin,
Jeong Hyung Gyung,
Lee Dae-Hyun,
Kim Hyeun Bum,
Seol Kuk-Hwan,
Kang Sunmoon, Jung Samooel
Meat Science. 2022 194 p.108957
Pork ham and belly quality can be estimated from loin quality measurements?
Knecht Damian,
Duziński Kamil, Jankowska-Mąkosa Anna
Meat Science. 2018 145 p.144
Evaluation of an automatic lean meat percentage quantification method based on a partial volume model from computed tomography scans
Xiberta Pau,
Bardera Anton,
Boada Imma,
Gispert Marina,
Brun Albert, Font-i-Furnols Maria
Computers and Electronics in Agriculture. 2018 151 p.365
