Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat-Reference-Cited by-同舟云学术

Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat

Published:2021-01 Issue:1 Volume:92 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Hoa Van‐Ba¹,Seo Hyun‐Woo¹,Seong Pil‐Nam¹^ORCID,Cho Soo‐Hyun¹,Kang Sun‐Moon¹,Kim Yun‐Seok¹,Moon Sung‐Sil²,Choi Yong‐Min³,Kim Jin‐Hyoung¹,Seol Kuk‐Hwan¹

Affiliation:

1. National Institute of Animal ScienceRural Development Administration Wanju Korea

2. Sunjin Meat Research Center Ansung Korea

3. National Institute of Agricultural SciencesRDA Wanju Korea

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13515

Reference41 articles.

1. Pale soft exudative (PSE) and dark firm dry (DFD) meats: Causes and measures to reduce these incidences‐a mini review;Adzitey F.;International Food Research Journal,2011

2. Determination of Fat,Moisture, and Protein in Meat and Meat Products by Using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: Collaborative Study

3. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

4. Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

5. Warner–Bratzler shear evaluations of 40 bovine muscles

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