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Comparison of Physicochemical Properties between Standard and Sow Pork

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. T...

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Detalles Bibliográficos
Autores principales: Kim, Gye-Woong, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238034/
https://www.ncbi.nlm.nih.gov/pubmed/30479517
http://dx.doi.org/10.5851/kosfa.2018.e45