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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

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