Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires-Reference-Cited by-同舟云学术

Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires

Published:2018-08-04 Issue:11 Volume:96 Page:4644-4657
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Lowell Jessica E¹,Schunke Emily D¹,Harsh Bailey N¹,Bryan Erin E¹,Overholt Martin F¹,Stahl Chad A²,Dilger Anna C¹,Boler Dustin D¹

Affiliation:

1. Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL

2. Choice Genetics USA, West Des Moines, IA

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/96/11/4644/26674925/sky315.pdf

Reference38 articles.

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2. Characterization of variability in pork carcass composition and primal quality;Arkfeld;J. Anim. Sci,2017

3. Effect of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs sourced from a commercial processing facility;Arkfeld;J. Anim. Sci,2016

4. Ultimate pH explains variation in pork quality traits;Boler;J. Muscle Foods,2010

5. Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters;Brewer;Meat Sci,2001

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