Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean por...

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Detalles Bibliográficos
Autores principales: Hoa, Van-Ba, Seol, Kukhwan, Seo, Hyunwoo, Kang, Sunmoon, Kim, Yunseok, Seong, Pilnam, Moon, Sungsil, Kim, Jinhyoung, Cho, Soohyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115004/
https://www.ncbi.nlm.nih.gov/pubmed/33987545
http://dx.doi.org/10.5851/kosfa.2020.e91

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115004/
https://www.ncbi.nlm.nih.gov/pubmed/33987545
http://dx.doi.org/10.5851/kosfa.2020.e91

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