Effect of marbling and intramuscular fat content on consumer preferenc<i>e for M. longi</i>ssimus in pork-Reference-Cited by-同舟云学术

Effect of marbling and intramuscular fat content on consumer preference for M. longissimus in pork

Published:2021-08-25 Issue:3 Volume:92 Page:309-318
ISSN:1346-907X
Container-title:Nihon Chikusan Gakkaiho
language:en
Short-container-title:Nihon Chikusan Gakkaiho

Author:

KOHIRA Kimiko¹,OKUMURA Toshiaki¹,SAITO Kaoru¹,SAKUMA Hironori¹,NAKAYAMA Sachio¹,OHHASHI Fumie¹,SATO Shinji¹,MATSUMOTO Kazunori¹,IRIE Masakazu¹

Affiliation:

1. National Livestock Breeding Center

Publisher

Japanese Society of Animal Science

Subject

General Engineering

Link

https://www.jstage.jst.go.jp/article/chikusan/92/3/92_309/_pdf

Reference40 articles.

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2. Agricultural Marketing Service (AMS). 2017. United States Standards for Grades of Pork Carcasses. [homepage on the internet]. U.S. Department of Agriculture’s (USDA), USA; [cited 1 September 2020]. Available from URL: https://www.federalregister.gov/documents/2017/10/23/2017-22934/united-states-standards-for-grades-of-pork-carcasses

3. Brewer MS, Zhu LG, McKeith FK. 2001. Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics. Meat Science 59, 153-163.

4. Cannata S, Engle T, Moeller S, Zerby H, Bass P, Belk K. 2009. Intramuscular fat and sensory properties of pork loin. Italian Journal of Animal Science 8, 483-485.

5. DeVol DL, McKeith FK, Bechtel PJ, Novakofski JE, Shanks RD, Carr TR. 1988. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. Journal of Animal Science 66, 385-395.

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