Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

Author:

Andrés Ana Isabel,Cava Ramón,Mayoral Ana Isabel,Tejeda Juan Florencio,Morcuende David,Ruiz Jorge

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles;Alasnier;Meat Science,1996

2. Influence of rearing conditions and crossbreeding on muscle colour in Iberian pigs;Andrés;Food Science and Technology International,2000

3. Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions;Andrés;Annales de Zootechnie,1999

4. AOAC (1984). In S. Williams, Official methods of analysis. Arlington, VA: Association of Official Analytical Chemists.

5. Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns;Aristoy;Meat Science,1998

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