Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines

Published:2024-12 Issue: Volume:218 Page:109631
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Li Xiying,Hastie Melindee,Warner Robyn D.,Hewitt Robert J.E.,D'Souza Darryl N.,Gonzalez Viejo Claudia,Fuentes Sigfredo,Ha Minh,Dunshea Frank R.

Funder

Australasian Pork Research Institute

University of Melbourne

Australasian Pork Research Institute Ltd

Publisher

Elsevier BV

Reference52 articles.

1. Official methods of analysis;AOAC,1995

2. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton;Bouton;Journal of Food Science,1971

3. Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system;Brewer;Meat Science,1999

4. Application of a check-all-that-apply question for evaluating and characterizing meat products;Jorge;Meat Science,2015

5. Comparison of Duroc and British landrace pigs for meat a and eating quality;Cameron;Meat Science,1990

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP