Pork Quality

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Introduction to the Project and the Workshop
Acknowledgements
An Overview of Production, Slaughter and Processing Factors that Effect Pork Quality - General Review	p. 1
Genetics of Porcine Stress Syndrome and Association with Oedema Disease	p. 22
Pig Gene Identification - Review	p. 37
Breeding for Pork Quality	p. 58
Pig Behavior	p. 76
Physiology and Pork Quality - Review	p. 101
Growth Physiology and Post-mortem Metabolism in Porcine Muscle	p. 115
Muscle-Fiber Characteristics in Pigs and Relationships to Meat-quality Parameters - Review	p. 140
Calcium (Ca[superscript 2+]) Regulation in Porcine Skeletal Muscle - Review	p. 160
Cell Membrane Fluidity and Pig Meat Quality	p. 185
Quality of Fresh Pork - Review	p. 203
Processed Pork - Technological Parameters Related to Type of Raw Material - Review	p. 217
Water and Fat Distribution in Pork in Relation to Sensory Properties	p. 239
Relationships Between Halothane Sensitivity, Carcass Quality and Meat Quality in Belgian Slaughter Pigs	p. 259
Paleness, Softness and Exudation in Pork - Review	p. 273
Poster Abstracts	p. 287
Recommendations and Conclusions	p. 304
List of Participants	p. 310
Index	p. 316
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