Intramuscular fat content has little influence on the eating quality of fresh pork loin chops1-Reference-Cited by-同舟云学术

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Intramuscular fat content has little influence on the eating quality of fresh pork loin chops1

Published:2008-03-01 Issue:3 Volume:86 Page:730-737
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Rincker P. J.,Killefer J.,Ellis M.,Brewer M. S.,McKeith F. K.

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/86/3/730/23665357/730.pdf

Reference17 articles.

1. Consumer quality of selected muscles of raw and cooked pork;Batcher;Food Technol.,1960

2. Marbling effects on quality characteristics of pork loin chops: Consumer purchase intent, visual and sensory characteristics;Brewer;Meat Sci.,2001

3. Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigs;Chang;Meat Sci.,2003

4. Relationships of quality indicators to palatability attributes of pork loins;Davis;J. Anim. Sci.,1975

5. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses;DeVol;J. Anim. Sci.,1988

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