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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > product quality > food quality > meat quality > pale soft exudative meat × 21 items, grouped by Breeding and Genetic Improvement (view ungrouped items) genetic resources (2)    (Click to View) Technological and sensory pork quality in relation to muscle and drip loss protein profiles European food research and technology (Click to View) Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality Meat science genetic techniques and protocols (1)    (Click to View) Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat Meat science