Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices

Abstract This study evaluated the correlation between hot carcass weight (HCW), back fat thickness (BFT), and fatness of whole pork belly and belly slices. Pork bellies were obtained from 50 barrows and 50 gilts. The fat content (v/v) of the whole pork belly and belly slices was measured using compu...

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Hlavní autoři:	Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hyeun Bum Kim, Pil Nam Seong, Dae-Hyun Lee, Samooel Jung
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Springer Nature 2024-11-01
Edice:	Food Science of Animal Resources
Témata:	pork belly fatness carcass weight back fat thickness meat quality
On-line přístup:	https://doi.org/10.5851/kosfa.2024.e76
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