The Slovenian Krškopolje pig is the only preserved local autochthonous breed, appreciated
mainly for its good meat quality and considered more appropriate for processing into dry …

This study aimed to evaluate the expression of calpastatin (CAST) isoforms and their
potential associations with fiber type composition (% RA), calpastatin activity (CA) and …

The present study evaluated the difference in objective and subjective meat quality
properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus …

Dynamics of myofiber differentiation/maturation in porcine skeletal muscle is associated with
domestication, breeding and rearing conditions. This study was aimed to comparatively …

La terneza de la carne está condicionada por muchos factores, pero depende
fundamentalmente de la magnitud del proceso de proteólisis postmortem controlado por el …

This study is aimed to evaluate histological features related to the different quality of meat
cuts obtained from different pig breeds. We compared animals genetically selected to …

El músculo bíceps femoral de cerdo (BF) presenta cuatro compartimentos neuromusculares
(CNMs), con variaciones significativas en el área relativa (AR), área absoluta (AA) de los …

Although meat tenderness is determined by many factors, it fundamentally depends on the
postmortem proteolysis controlled by the calpain/calpastatin system. Biochemical and …

This study is aimed to evaluate histological features related to the different quality of meat
cuts obtained from different pig breeds. We compared animals genetically selected to …

The pig biceps femoris muscle (BF) has four neuromuscular compartments (CNMs), with
significant variations as relative area (AR), absolute area (AA) of fiber types and capillary …