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...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i: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
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2016
Fag:
Article
Online adgang: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
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker