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Effects of carcass weight increase on meat quality and sensory properties of pork loin

The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Y...

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Bibliographische Detailangaben
Veröffentlicht in:J Anim Sci Technol
Hauptverfasser: Hwang, Young-Hwa, Lee, Se-Jin, Lee, Eun-Yeong, Joo, Seon-Tea
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society of Animal Sciences and Technology 2020
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7553834/
https://ncbi.nlm.nih.gov/pubmed/33089239
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.5.753
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