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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...
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| Publicado no: | Transl Anim Sci |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2017
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| Assuntos: | |
| Acesso em linha: | 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 |
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