The influence of carcass backfat and intramuscular fat level on pork eating quality

To evaluate the contribution of fatness level towards pork eating quality, carcass and meat eating quality data were analysed from 721 pigs of three genotypes (with 0, 0.25 and 0.50 Duroc inclusion level). Animals (entire male and female) were reared from 30 to 90 kg liveweight on one of seven feedi...

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Veröffentlicht in:	Journal of the science of food and agriculture 2000-01, Vol.80 (1), p.145-151
Hauptverfasser:	Blanchard, Paul J, Willis, Malcolm B, Warkup, Chris C, Ellis, Mike
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions Biological and medical sciences carcass composition carcass fatness Food industries Fundamental and applied biological sciences. Psychology intramuscular fat Meat and meat product industries pigs sensory characteristics Terrestrial animal productions Vertebrates
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