Comparison of different criteria used to categorize technological quality of pork

Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating po...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Ciência Rural
Egile Nagusiak: Henrique Pereira Cazedey, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Universidade Federal de Santa Maria 2016
Gaiak:
Agrociencias
pH
PSE
color
DFD meat
exudation
Sarrera elektronikoa:https://www.redalyc.org/articulo.oa?id=33147755028
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