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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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| Udgivet i: | J Anim Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society of Animal Sciences and Technology
2020
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| Fag: | |
| Online adgang: | 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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