Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts

Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful...

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Detalles Bibliográficos
Autores principales: Lowell, J. E., Overholt, M. F., Harsh, B. N., Stahl, C. A., Dilger, A. C., Boler, D. D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2017
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7204976/
https://www.ncbi.nlm.nih.gov/pubmed/32704683
http://dx.doi.org/10.2527/tas2017.0074

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7204976/
https://www.ncbi.nlm.nih.gov/pubmed/32704683
http://dx.doi.org/10.2527/tas2017.0074

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