Yüklüyor......
Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts
Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful...
Kaydedildi:
| Yayımlandı: | Transl Anim Sci |
|---|---|
| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Oxford University Press
2017
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7204976/ https://ncbi.nlm.nih.gov/pubmed/32704683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2527/tas2017.0074 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|