Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms

The objective was to characterize ham and loin quality of carcasses ranging from 78 to 145 kg (average ∼119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin pH, instrumental and visual color and iodine value of clear plate fat (all 3 layers) was measu...

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Bibliografski detalji

Glavni autori:	Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, Kayla E. Barkley, Lauren T. Honegger, Matt W. Allerson, Mike D. Tokach, Robert D Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Format:	Artigo
Jezik:	Inglês
Izdano:	Iowa State University Digital Press 2019-09-01
Serija:	Meat and Muscle Biology
Teme:	color heavy pigs pork quality hot carcass weight tenderness
Online pristup:	https://www.iastatedigitalpress.com/mmb/article/id/9096/
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