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The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine mu...
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| Publicado en: | Korean J Food Sci Anim Resour |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6335132/ https://ncbi.nlm.nih.gov/pubmed/30675123 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e66 |
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