Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on int...

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Veröffentlicht in:Korean journal for food science of animal resources 2011, Vol.31 (6), p.807-816
Hauptverfasser: Dashmaa, Dashdorj, Cho, Byung-Wook, Odkhuu, Ganbat, Park, Kyoung-Mi, Do, Kyoung-Tag, Lee, Ki-Hwan, Seo, Kang-Seok, Choi, Jae-Gwan, Lee, Moon-Jun, Cho, In-Kyung, Ryu, Kyeong-Seon, Jeong, Da-Woon, Hwang, In-Ho
Format: Artikel
Sprache:kor
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Zusammenfassung:The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p
ISSN:1225-8563
2234-246X