Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

OBJECTIVE: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the t...

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Pubblicato in:Asian-Australas J Anim Sci
Autori principali: Hoa, Van Ba, Cho, Soo-Hyun, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yun-Seok, Moon, Sung-Sil, Choi, Yong-Min, Kim, Jin-Hyoung, Seol, Kuk-Hwan
Natura: Artigo
Lingua:Inglês
Pubblicazione: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7054608/
https://ncbi.nlm.nih.gov/pubmed/31480159
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.19.0262
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