Ractopamine hydrochloride and immunological castration in pigs. Part 1: fresh belly characteristics for bacon processing and quality
Author:
Affiliation:
1. Universidade Estadual Paulista “Júlio de Mesquita Filho”, Brazil
2. University of Illinois at Urbana-Champaign, USA
3. Instituto de Tecnologia de Alimentos, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n3/0101-2061-cta-1678-457X12616.pdf
Reference31 articles.
1. Resolução RDC 12/2001: regulamento técnico sobre os padrões microbiológicos para alimentos;Diário Oficial [da] República Federativa do Brasil,2001
2. Effects of ractopamine and dietary fat source on quality characteristics of growing and finishing swine;Apple J. K.;Journal of Animal Science,2004
3. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut S.;Meat Science,2008
4. Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride;Boler D. D.;Journal of Animal Science,2010
5. Regulamento da inspeção industrial e sanitária de produtos de origem animal;Diário Oficial [da] República Federativa do Brasil,1997
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of pig genotype, immunological castration, and use of ractopamine on growth performance, carcass traits, and pork quality for entire male pigs;Canadian Journal of Animal Science;2019-03-01
2. Pork ham and belly quality can be estimated from loin quality measurements?;Meat Science;2018-11
3. Variability of Fresh Pork Belly Quality Evaluation Results Depends on Measurement Locations;Food Analytical Methods;2018-02-24
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