Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

OBJECTIVE: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the t...

Descripción completa

Detalles Bibliográficos
Autores principales: Hoa, Van Ba, Cho, Soo-Hyun, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yun-Seok, Moon, Sung-Sil, Choi, Yong-Min, Kim, Jin-Hyoung, Seol, Kuk-Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7054608/
https://www.ncbi.nlm.nih.gov/pubmed/31480159
http://dx.doi.org/10.5713/ajas.19.0262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7054608/
https://www.ncbi.nlm.nih.gov/pubmed/31480159
http://dx.doi.org/10.5713/ajas.19.0262

Ejemplares similares