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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2017
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| Materias: | |
| 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 |