Responses in carcass lean pH at 24 hours post-mortem in lines of Large White pigs selected for growth rate on a fixed ration over a set time-Reference-Cited by-同舟云学术

Responses in carcass lean pH at 24 hours post-mortem in lines of Large White pigs selected for growth rate on a fixed ration over a set time

Published:2006-04 Issue:2-3 Volume:100 Page:84-90
ISSN:1871-1413
Container-title:Livestock Science
language:en
Short-container-title:Livestock Science

Author:

Nguyen N.H.,McPhee C.P.,Trout G.R.

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference24 articles.

1. Estimation of Genetic Parameters for Growth, Muscle Quality, and Nutritional Content of Meat Products for Centrally Tested Purebred Market Pigs;Berger,1994

2. Genetic parameters of backfat thickness, age at 100 kg and ultimate pH in on-farm tested French Landrace and Large White pigs;Bidanel;Livest. Prod. Sci.,1994

3. The effects of selection of pigs on growth rate vs. leanness on histochemical characteristics of different muscles;Brocks;J. Anim. Sci.,2000

4. Meat quality of Large White pig genotypes selected for components of efficient lean growth rate;Cameron;Anim. Sci.,1999

5. Managing the eating quality of pork—what the processor can do?;Channon,2001

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3. EFFECTS OF pH VALUES AND FAT CONTENT ON SODIUM CHLORIDE DIFFUSION RATE IN PORK;Journal of Food Processing and Preservation;2011-04

4. Correlative responses for carcass and meat quality traits to selection for ovulation rate or prenatal survival in French Large White pigs1;Journal of Animal Science;2010-03-01

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