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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of animal science and technology 2020-09, Vol.62 (5), p.753-760
Hauptverfasser:	Hwang, Young-Hwa, Lee, Se-Jin, Lee, Eun-Yeong, Joo, Seon-Tea
Format:	Artikel
Sprache:	kor
Schlagworte:	Carcass weight Heavy slaughter weight Pork carcass Pork quality
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!