Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss...

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發表在:Korean J Food Sci Anim Resour
Main Authors: Subramaniyan, Sivakumar Allur, Kang, Da Rae, Belal, Shah Ahmed, Cho, Eun-So-Ri, Jung, Jong-Hyun, Jung, Young-Chul, Choi, Yang-Il, Shim, Kwan-Seob
格式: Artigo
語言:Inglês
出版: Korean Society for Food Science of Animal Resources 2016
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Article
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC5112427/
https://ncbi.nlm.nih.gov/pubmed/27857540
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.5.641
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