The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality

Meat Science

Volumn 52, Issue 2, 1999, Pages 205-211

  Beattie, V E ^a   Weatherup, R N ^a   Moss, B W ^b   Walker, N ^a  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Carcass; Joint; Meat quality; Pigs; Weight

Indexed keywords

PIERIS BRASSICAE; SUS SCROFA;

EID: 0033483904     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00169-7     Document Type: Article

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