Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality-Reference-Cited by-同舟云学术

Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality

Published:1999-06 Issue:2 Volume:52 Page:195-203
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Čandek-Potokar M.,Lefaucheur L.,Z̆lender B.,Bonneau M.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Phenotypic and genetic association between porcine muscle properties;Allen;Journal of Animal Science,1966

2. Effect of growth rate of lambs on chemical and histological characteristics of muscle;Asghar;Proceedings of Australian Society for Animal Production,1986

3. Comparative aspects of muscle fibre types in different species;Ashmore;Experimental Neurology,1971

4. Early life undernutrition in rats. 1. Quantitative histology of skeletal muscle from underfed young and refed adult animals;Bedi;British Journal of Nutrition,1982

5. Red and white content and associated post-mortem properties of seven porcine muscles;Beecher;Journal of Food Science,1965

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