돼지의 도살체중이 돈육질에 미치는 효과
A total of 240 crossbred(Landrace ${\times}$ Yorkshire ${\times}$ Duroc) pigs were housed from 70 kg live weight and slaughtered at weights of 95, 105, 115 and 125 kg. The left side loins of carcass were obtained at 24 hr postmortem to measure pork quality. There were significant differences(p
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| Veröffentlicht in: | Korean journal for food science of animal resources 2003, Vol.23 (4), p.315-320 |
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| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | A total of 240 crossbred(Landrace ${\times}$ Yorkshire ${\times}$ Duroc) pigs were housed from 70 kg live weight and slaughtered at weights of 95, 105, 115 and 125 kg. The left side loins of carcass were obtained at 24 hr postmortem to measure pork quality. There were significant differences(p |
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| ISSN: | 1225-8563 2234-246X |