Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

OBJECTIVE: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. METHODS: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the r...

Descripción completa

Detalles Bibliográficos
Autores principales: Hoa, Van Ba, Seong, Pil-Nam, Cho, Soo-Hyun, Kang, Sun-Moon, Kim, Yun-Seok, Moon, Sung-Sil, Choi, Yong-Min, Kim, Jin-Hyoung, Seol, Kuk-Hwang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722317/
https://www.ncbi.nlm.nih.gov/pubmed/31010986
http://dx.doi.org/10.5713/ajas.18.0965

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722317/
https://www.ncbi.nlm.nih.gov/pubmed/31010986
http://dx.doi.org/10.5713/ajas.18.0965

Ejemplares similares