EFFECT OF RN GENOTYPE ON YIELD AND SENSORY CHARACTERISTICS OF ENHANCED LONGISSIMUS SECTIONS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2003.tb00704.x/fullpdf
Reference13 articles.
1. EFFECTS OF INJECTION OF A DILUTE PHOSPHATE-SALT SOLUTION ON PORK CHARACTERISTICS FROM PSE, NORMAL AND DFD CARCASSES
2. Palatability and Storage Characteristics of Precooked Pork Roasts
3. Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire
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1. Protein Interactions in Muscle Foods;Food Science and Technology;2005-12-20
2. GLYCOGEN, GLUCOSE AND GLUCOSE-6-PHOSPHATE CONTENT IN FRESH AND COOKED MEAT AND MEAT EXUDATE FROM CARRIERS AND NONCARRIERS OF THE RN- ALLELE;Journal of Muscle Foods;2005-10
3. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs;Meat Science;2005-08
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