Influence of lipid content on pork sensory quality within pH classification1-Reference-Cited by-同舟云学术

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Influence of lipid content on pork sensory quality within pH classification1

Published:2007-04-01 Issue:4 Volume:85 Page:1074-1079
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Lonergan S. M.,Stalder K. J.,Huff-Lonergan E.,Knight T. J.,Goodwin R. N.,Prusa K. J.,Beitz D. C.

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/85/4/1074/23662445/1074.pdf

Reference26 articles.

1. Extent of pH decline affects proteolysis of cytoskeletal proteins and water holding capacity in pork;Bee

2. The influence of carcass backfat and intramuscular fat level on pork eating quality;Blanchard;J. Sci. Food Agric.,2000

3. Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat;Cameron;Meat Sci.,2000

4. Comparison of Duroc and British Landrace pigs for meat and eating quality;Cameron;Meat Sci.,1990

5. Effects of age and/or slaughter weight at slaughter on LM: Biochemical and sensory quality in pigs;Candek-Potokar;Meat Sci.,1998

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