Correlations among selected pork quality traits

Journal of Animal Science

Volumn 80, Issue 3, 2002, Pages 617-627

  Huff Lonergan, E ^a,b   Baas, T J ^a   Malek, M ^a   Dekkers, J C M ^a   Prusa, K ^a   Rothschild, M F ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b 2278 Kildee Hall ^*  (United States)

Author keywords

Color; Meat Quality; pH; Pork; Tenderness; Water Holding Capacity

Indexed keywords

ANIMALIA; SUS SCROFA;

ANIMAL; ARTICLE; BODY COMPOSITION; BODY WEIGHT; COOKING; FEMALE; FOOD HANDLING; GENETICS; GLYCOLYSIS; GROWTH, DEVELOPMENT AND AGING; MALE; MEAT; METHODOLOGY; PH; PHYSIOLOGY; STANDARD; SWINE; TASTE;

ANIMALS; BODY COMPOSITION; BODY WEIGHT; COOKERY; FEMALE; FOOD HANDLING; GLYCOLYSIS; HYDROGEN-ION CONCENTRATION; MALE; MEAT; SWINE; TASTE;

EID: 0036514937     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2002.803617x     Document Type: Article

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