1. Food and Agriculture Organization. Rome, Italy: Review of animal welfare legislation in the beef, pork, and poultry industries [internet]. 2014. [cited 2019, May 26]. Available from:
http://www.fao.org/3/a-i4002e.pdf
2. AHDB (Agriculture Horticulture and Development Board). Pigs pocketbook-2018. Warwickshire, UK: Kelniward; 2018.
3. Sindelar JJ, Prochaska F, Britt J, et al. Strategies to eliminate atypical flavors and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level. Meat Sci 2003; 65:1211–22.
https://doi.org/10.1016/S0309-1740(03)00027-5
5. Purslow PP. Introduction. Purslow PP, editorNew aspects of meat quality. Cambridge, UK: Wood head Publishing; 2017. p. 1–9.
7. Ba HV, Seo HW, Seong PN, et al. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat. Anim Sci J 2019; 90:667–79.
https://doi.org/10.1111/asj.13187
10. Meilgaard M, Civille G, Carr B. Sensory evaluation techniques. 2nd editionBoca Raton, FL, USA: CRC Press; 1991.
11. Ba HV, Oliveros MC, Ryu KS, Hwang IH. Development of analysis condition and detection of volatile compounds from cooked Hanwoo beef by SPME-GC/MS analysis. Food Sci Anim Resour 2010; 30:73–86.
https://doi.org/10.5851/kosfa.2010.30.1.73
12. Pieszka M, Szczurek P, Bederska-Łojewska D, et al. The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs. Meat Sci 2017; 126:1–10.
https://doi.org/10.1016/j.meatsci.2016.11.016
14. Adzitey F, Nurul H. Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences-a mini review. Int Food Res J 2011; 18:11–20.
16. Hughes JM, Oiseth SK, Purslow PP, Warner RD. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 2014; 98:520–32.
https://doi.org/10.1016/j.meatsci.2014.05.022
17. Cheng Q, Sun DW. Factors affecting the water holding capacity of red meat products: a review of recent research advances. Crit Rev Food Sci Nutr 2008; 48:137–59.
https://doi.org/10.1080/10408390601177647
18. Lebret B, Batonon-Alavob DI, Perruchota M, Mercierb Y, Gondreta F. Improving pork quality traits by a short-term dietary hydroxy methionine supplementation at levels above growth requirements in finisher pigs. Meat Sci 2018; 145:230–7.
https://doi.org/10.1016/j.meatsci.2018.06.040
19. Hanczakowska E, Świątkiewicz M, Grela ER. Effect of dietary inclusion of a herbal extract mixture and different oils on pig performance and meat quality. Meat Sci 2015; 108:61–6.
https://doi.org/10.1016/j.meatsci.2015.05.020
20. Wood JD. Fat decomposition and the quality of fat tissue in meat animals. Wiseman J, editorFat in animal nutrition. London, UK: Butterworth’s; 1984. p. 407–35.
22. Chikwanha OC, Vahmani P, Muchenje V, Dugan MER, Mapiye C. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Res Int 2018; 104:25–38.
https://doi.org/10.1016/j.foodres.2017.05.005
23. British Department of Health. Nutritional aspects of cardiovascular disease. Report of Health and Social Subjects No 46. London, USA: HMSO; 1984.
25. Benet I, Guardia MD, Ibanez C, Sola J, Arnau J, Roura E. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles. LWT - Food Sci Technol 2015; 60:393–9.
https://doi.org/10.1016/j.lwt.2014.08.016
27. Elmore JS, Campo MM, Enser M, Mottram DS. Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids. J Agric Food Chem 2002; 50:1126–32.
https://doi.org/10.1021/jf0108718
28. Mottram DS. Some aspects of the chemistry of meat flavor. Shahidi F, editorThe flavor of meat and meat products. Glasgow, UK: Blackie; 1994. p. 210–30.
30. Tikk K, Haugen JE, Andersen HJ, Aaslyng MD. Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products. Meat Sci 2008; 80:1254–63.
https://doi.org/10.1016/j.meatsci.2008.05.040
31. Estevez M, Morcuende D, Ventanas S, Cava R. Analysis of volatiles in meat from Iberian pigs and Lean pigs after refrigeration and cooking by using SPME-GC-MS. J Agric Food Chem 2003; 51:3429–35.
https://doi.org/10.1021/jf026218h
32. Meinert L, Andersen LT, Bredie WLP, Bjergegaard C, Aaslying MD. Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature. Meat Sci 2007; 75:229–42.
https://doi.org/10.1016/j.meatsci.2006.07.004
35. Christlbauer M, Schieberle P. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis. J Agric Food Chem 2009; 57:9114–22.
https://doi.org/10.1021/jf9023189