Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics-Reference-Cited by-同舟云学术

Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics

Published:2024-01 Issue:1 Volume:44 Page:87-102
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Eom Jeong-Uk^ORCID,Seo Jin-Kyu^ORCID,y Kang-Jin^ORCID,Song Sumin^ORCID,Kim Gap-Don^ORCID,Yang Han-Sul^ORCID

Funder

Ministry of Education, Science, and Technology

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e58

Reference59 articles.

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3. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment: A low-field NMR study;Bertram;Meat Sci,2004

4. Describing the cull sow market network in the US: A pilot project;Blair;Prev Vet Med,2019

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