A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight
Author:
Affiliation:
1. Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare. Università di Milano, Italy
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.4081/ijas.2007.1s.676
Reference9 articles.
1. A.O.A.C., 2000. Official Methods of Analysis. Assoc. Offic. Anal. Chem. 17th ed., Gaithersburg, MD, USA.
2. Beattie, V. E., Weatherup, R. N., Moss, B. W., Walker, N., 1999. The effect of increasing slaughter weight of finishing boars and gilts on joint composition and meat quality. Meat Sci. 52: 205–211.
3. Candek-Potokar, M., Zlender, B., Bonneau, M., 1998. Effects of breed and slaughter weight onLongissimusmuscle biochemical traits and sensory quality in pigs. Ann. Zootech., 47: 3–16.
4. Cisneros, F., Ellis, M., McKeith, F. K., McCaw, J., Fernando, R., 1996. Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes. J. Anim. Sci., 74: 925–933.
5. Corino, C., Magni, S., Pagliarini, E., Rossi, R., Pastorelli, G., Chiesa, L. M., 2002. Effect of dietary fats on meat quality and sensory characteristics of heavy pig loins. Meat Sci., 60: 1–8.
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