Cargando…

Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality

The aim of this study was to investigate the effects of morphological characteristics of porcine muscle fibers on growth performance, muscle fiber characteristics, and pork quality taken from the longissimus dorsi muscle. A total of 239 crossbred pigs (164 castrated males and 75 females) were used i...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lee, Sang Hoon, Kim, Jun-Mo, Ryu, Youn Chul, Ko, Kwang Suk
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112420/ https://www.ncbi.nlm.nih.gov/pubmed/27857533 http://dx.doi.org/10.5851/kosfa.2016.36.5.583

Ejemplares similares

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut
por: Song, Sumin, et al.
Publicado: (2020)

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
por: Kim, DongGyun, et al.
Publicado: (2023)

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
por: Song, Sumin, et al.
Publicado: (2020)

Fried pork loin batter quality with the addition of various dietary fibers
por: Park, Sin-Young, et al.
Publicado: (2021)

Morphological classification and comparison of suboccipital muscle fiber characteristics
por: Yamauchi, Masato, et al.
Publicado: (2017)

Estimation of genetic parameters for pork belly traits
por: Lee, Seung-Hoon, et al.
Publicado: (2023)

Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures
por: Cauble, Reagan N., et al.
Publicado: (2021)

Characteristics of pork belly consumption in South Korea and their health implication
por: Choe, Jee-Hwan, et al.
Publicado: (2015)

Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
por: Choi, Min-Sung, et al.
Publicado: (2014)

Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures
por: Park, Junyoung, et al.
Publicado: (2022)

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
por: Ahn, Kwang-Il, et al.
Publicado: (2018)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling
por: Moon, Sung-Sil, et al.
Publicado: (2014)

Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter
por: Jin, Sangkeun, et al.
Publicado: (2021)

Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5 (MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality
por: Ryu, Youn-Chul, et al.
Publicado: (2018)

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
por: Hwang, Young-Hwa, et al.
Publicado: (2018)

Different Statistical Approaches to Investigate Porcine Muscle Metabolome Profiles to Highlight New Biomarkers for Pork Quality Assessment
por: Welzenbach, Julia, et al.
Publicado: (2016)

Nutritional characteristics of horsemeat in comparison with those of beef and pork
por: Lee, Chong-Eon, et al.
Publicado: (2007)

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
por: Ismail, Ishamri, et al.
Publicado: (2017)

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
por: Kim, Tae-Kyung, et al.
Publicado: (2018)

Breeding potential for pork belly to the novel economic trait
por: Lee, Seung-Hoon, et al.
Publicado: (2023)

A polymorphism in porcine miR-22 is associated with pork color
por: Wang, Han, et al.
Publicado: (2022)

Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork
por: Zagorska, Jelena, et al.
Publicado: (2022)

Characterization of Growth Performance, Pork Quality, and Body Composition in Mangalica Pigs
por: Roberts, Morgan M., et al.
Publicado: (2023)

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
por: Choe, Juhui, et al.
Publicado: (2019)

Complex Collagen Fiber and Membrane Morphologies of the Whole Porcine Aortic Valve
por: Rock, Christopher A., et al.
Publicado: (2014)

Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems
por: Park, Sin-Young, et al.
Publicado: (2020)

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
por: Lee, Soo-Yoen, et al.
Publicado: (2015)

Fine-mapping of a QTL influencing pork tenderness on porcine chromosome 2
por: Meyers, Stacey N, et al.
Publicado: (2007)

Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
por: Kim, Il-Suk, et al.
Publicado: (2014)

Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus
por: Kim, Ho-Kyoung, et al.
Publicado: (2015)

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham
por: Cho, Han-Gyeol, et al.
Publicado: (2023)

Effects of Ferulic Acid Supplementation on Growth Performance, Carcass Traits and Histochemical Characteristics of Muscle Fibers in Finishing Pigs
por: Valenzuela-Grijalva, Nidia, et al.
Publicado: (2021)

Muscle Fiber Typing in Bovine and Porcine Skeletal Muscles Using Immunofluorescence with Monoclonal Antibodies Specific to Myosin Heavy Chain Isoforms
por: Song, Sumin, et al.
Publicado: (2020)

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
por: Lee, Seonmin, et al.
Publicado: (2021)

Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites
por: Choe, J. H., et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_t9ols12n0q98brqej1kam190gr