Physicochemical and sensorial characteristics of four muscles from commercial crossbred pigs slaughtered at 130 kg body weight-Reference-Cited by-同舟云学术

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Physicochemical and sensorial characteristics of four muscles from commercial crossbred pigs slaughtered at 130 kg body weight

Published:2012-08-01 Issue:3 Volume:10 Page:701
ISSN:2171-9292
Container-title:Spanish Journal of Agricultural Research
language:
Short-container-title:Span J Agric Res

Author:

Calvo S.,Rodríguez-Sánchez J. A.,Panea B.,Latorre M. A.

Publisher

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)

Subject

Agronomy and Crop Science

Reference46 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles

3. Effect of protein level in commercial diets on pork meat quality

4. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

5. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

Cited by 2 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. Meat quality traits in longissimus lumborum and gluteus medius muscles from immunocastrated and surgically castrated Iberian pigs;Meat Science;2019-04

2. The effect of lipid metabolism-related genes on intramuscular fat content and fatty acid composition in multiple muscles;Animal Production Science;2018

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