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Guaranteeing the quality and integrity of pork – An Australian case study

  • Published:2018-10 Issue: Volume:144 Page:186-192
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Channon H.A.,D'Souza D.N.,Jarrett R.G.,Lee G.S.H.,Watling R.J.,Jolley J.Y.C.,Dunshea F.R.

Funder

High Integrity Australian Pork Co-operative Research Centre

Australian Pork Limited

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Dietary lecithin improves eating quality, dressing percentage and meat colour in finisher gilts;Akit,2011

2. Effect of sex and dietary lecithin on eating quality of pork;Akit,2014

3. Eating quality assurance for pig meat;Bennett,1997

4. Innovation in an expanding market: Australian pork is not a commodity;Bittner;Animal Production Science,2017

5. ASReml-R reference manual—Release;Butler,2009
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