THE EFFECT OF RACTOPAMINE AND INTRAMUSCULAR FAT CONTENT ON SENSORY ATTRIBUTES OF PORK FROM PIGS OF SIMILAR GENETICS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2008.00135.x/fullpdf
Reference18 articles.
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2. Consumer quality of selected muscles of raw and cooked pork;BATCHER;Food Technol.,1960
3. The effects of ractopamine hydrochloride on lean carcass yields and pork quality characteristics;CARR;J. Anim. Sci.,2005
4. Effects of different cereal grains and ractopamine hydrochloride on performance, carcass characteristics, and fat quality in late-finishing pigs;CARR;J. Anim. Sci.,2005
5. Relationships of quality indicators to palatability attributes of pork loins;DAVIS;J. Anim. Sci.,1975
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