Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss...

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Detalles Bibliográficos
Autores principales: Subramaniyan, Sivakumar Allur, Kang, Da Rae, Belal, Shah Ahmed, Cho, Eun-So-Ri, Jung, Jong-Hyun, Jung, Young-Chul, Choi, Yang-Il, Shim, Kwan-Seob
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/PMC5112427/
https://www.ncbi.nlm.nih.gov/pubmed/27857540
http://dx.doi.org/10.5851/kosfa.2016.36.5.641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112427/
https://www.ncbi.nlm.nih.gov/pubmed/27857540
http://dx.doi.org/10.5851/kosfa.2016.36.5.641

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