The eating quality of pork: 2. The influence of intramuscular fat;Die verzehrsqualität von schweinefleisch: 2. Einfluß des intramuskulären fettes

Fleischwirtschaft

Volumn 76, Issue 5, 1996, Pages 559-560

  Eikelenboom, G ^a   Hoving Bolink, A H ^a   Van Der Wal, P G ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Eating quality; Intramuscular fat; Juiciness; Pork; Tenderness

Indexed keywords

EID: 0009978408     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (6)

1. AOAC (1980): Handbook Official Methods of Analysis of the A.O.A.C., 13th Ed., p. 376. AOAC, Washington D.C.
2. BEJERHOLM, C. und P. A. BARTON-GADE (1986). Effect of intramuscular fat level on eating quality of pig meat. Proc. 32nd Meeting of European Meat Research Workers, Gent, Belgium, 389-391.
3. DE VOL, D L.; F. K. MCKEITH; P. J. BECHTEL; J. NOVAKOVSKI; R. D. SHANKS und T. R. CARR (1988): Variations in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J. Anim. Sci. 66, 385-395.
4. EIKELENBOOM, G.; A. H. HOVING-BOLINK und P. G. VAN DER WAL (1996) : Die Verzehrsqualitat von Schweinefleisch. I. Einfluss des End-pH-Wertes. Fleischwirtsch. 76, 392-393.
5. GÖRANSSON, A.; G. VON SETH und E. TORNBERG (1992): Influence of intramuscular fat on the eating quality of pork. Proc. 38th International Congress of Meat Science and Technology, Clermont-Ferrand, France, 245-24 8
6. HOVING-BOLINK, A. H.; G. EIKELENBOOM; G. VONDER; A. W. DE VRIES (1994) : De invloed van het intramusculair vetgehalte op de eetkwaliteit van varkenskarbonade. ID-DLO, Branch Zeist, Report B-372 (mit englischer Zusammenfassung) .