Comparison of Pork Quality by Different Berkshire Line-Reference-Cited by-同舟云学术

Comparison of Pork Quality by Different Berkshire Line

Published:2010-10-31 Issue:5 Volume:30 Page:867-871
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Park Beom-Young,Cho Soo-Hyun,Kim Jin-Hyoung,Seong Pil-Nam,Kang Geun-Ho,Jeong Da-Woon,Kim Chul-Wook,Park Hwa-Chun,Jeong Jong-Hyun,Choi Jong-Soon,Kim Dong-Hun

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201011949346609.pdf

Reference23 articles.

1. Determination of Fat,Moisture, and Protein in Meat and Meat Products by Using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: Collaborative Study

2. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality

3. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine

4. Variation in Composition and Palatability Traits and Relationships between Muscle Characteristics and Palatability in a Random Sample of Pork Carcasses

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1. A genome-wide association study (GWAS) for pH value in the meat of Berkshire pigs;Journal of Animal Science and Technology;2021-01

2. Effect of a c-MYC Gene Polymorphism (g.3350G>C) on Meat Quality Traits in Berkshire;Asian-Australasian Journal of Animal Sciences;2015-09-03

3. Breed Effects of Terminal Sires on Carcass Traits and Meat Quality in Commercial Pig Industry;Korean Journal for Food Science of Animal Resources;2013-02-28

4. Non-Synonymous SNP in theApoRGene Associated with Pork Meat Quality;Bioscience, Biotechnology, and Biochemistry;2011-10-23