Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility(,)(2)(,)

The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6 kg. Carcass composition, subjective loin quality, and ham face color were targeted on all carcasses, whereas in-plant instrumental loin color...

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Detalhes bibliográficos
Publicado no:J Anim Sci
Main Authors: Harsh, B. N., Arkfeld, E. K., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D., Boler, D. D.
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2017
Assuntos:
Meat Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6357800/
https://ncbi.nlm.nih.gov/pubmed/29293702
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2527/jas2017.1674
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