Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace× Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0°C and 9°C), and...

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Detalles Bibliográficos
Autores principales: Jin, Sang-Keun, Yim, Dong Gyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108949/
https://www.ncbi.nlm.nih.gov/pubmed/35611084
http://dx.doi.org/10.5851/kosfa.2022.e7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108949/
https://www.ncbi.nlm.nih.gov/pubmed/35611084
http://dx.doi.org/10.5851/kosfa.2022.e7

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