Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimu...

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Bibliografski detalji
Izdano u:Korean J Food Sci Anim Resour
Glavni autori: Choi, Yeong-Seok, Lee, Jin-Kyu, Jung, Ji-Taek, Jung, Young-Chul, Jung, Jong-Hyun, Jung, Myung-Ok, Choi, Yang-Il, Jin, Sang-Keun, Choi, Jung-Seok
Format: Artigo
Jezik:Inglês
Izdano: Korean Society for Food Science of Animal Resources 2016
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Article
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5112433/
https://ncbi.nlm.nih.gov/pubmed/27857546
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.5.689
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