Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimu...

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Detalles Bibliográficos
Autores principales: Choi, Yeong-Seok, Lee, Jin-Kyu, Jung, Ji-Taek, Jung, Young-Chul, Jung, Jong-Hyun, Jung, Myung-Ok, Choi, Yang-Il, Jin, Sang-Keun, Choi, Jung-Seok
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/PMC5112433/
https://www.ncbi.nlm.nih.gov/pubmed/27857546
http://dx.doi.org/10.5851/kosfa.2016.36.5.689

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112433/
https://www.ncbi.nlm.nih.gov/pubmed/27857546
http://dx.doi.org/10.5851/kosfa.2016.36.5.689

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