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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:J Anim Sci
Päätekijät: Harsh, B. N., Arkfeld, E. K., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D., Boler, D. D.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Oxford University Press 2017
Aiheet:
Meat Science
Linkit: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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