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            <idno type="halRefHtml">&lt;i&gt;14. Journées Sciences du Muscle et Technologies des Viandes&lt;/i&gt;, Nov 2012, Caen, France. &lt;a target="_blank" href="http://www.jsmtv.org/pdf/archives/ACTES_14e_JSMTV.pdf"&gt;Institut de l'Elevage - Inra&lt;/a&gt;, Viandes et Produits Carnés, Hors-série, 2012, Viandes et Produits Carnés</idno>
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                <term xml:lang="en">Qualité de viande</term>
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              <p>Muscle characteristics strongly influence the economic value, pork products and their qualities. However, biological properties leading to high sensory quality remain unclear. In this context, the local Basque breed genetically distant from other European pure breeds of pigs, characterized by a slow growth rate, a high adiposity and high sensory meat quality is a relevant model to study the development of pork quality. To understand the biological phenomena underlying muscle characteristics and meat quality, we studied the muscle transcriptome of Basque pigs reared in 3 different rearing systems. We investigated the relationships between the expression of 12 selected genes, and technological and sensory meat quality traits.</p>
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