Effects of carcass weight increase on meat quality and sensory properties of pork loin

The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Y...

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Detalles Bibliográficos
Autores principales: Hwang, Young-Hwa, Lee, Se-Jin, Lee, Eun-Yeong, Joo, Seon-Tea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7553834/
https://www.ncbi.nlm.nih.gov/pubmed/33089239
http://dx.doi.org/10.5187/jast.2020.62.5.753

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7553834/
https://www.ncbi.nlm.nih.gov/pubmed/33089239
http://dx.doi.org/10.5187/jast.2020.62.5.753

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