Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors

Meat Science

Volumn 57, Issue 3, 2001, Pages 245-250

  Jonsall A ^a   Johansson, L ^a   Lundstrom K ^b  

^a UPPSALA UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Cooking loss; Environment; Ham; Indoor rearing; Meat quality; Outdoor rearing; Pig; RN genotype; Sensory analysis

Indexed keywords

SUS SCROFA;

EID: 0035545418     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00097-8     Document Type: Article

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