Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigs

Meat Science

Volumn 64, Issue 1, 2003, Pages 93-103

  Chang, K C ^a   Da Costa, N ^a   Blackley, R ^a   Southwood, O ^b   Evans, G ^b   Plastow, G ^b   Wood, J D ^c   Richardson, R I ^c  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

^b Sygen International   (United Kingdom)

^c UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Fibre type; Fibre typing; Meat quality; Myosin heavy chain; Pig; Porcine

Indexed keywords

CHAIN FIBRES;

COMPOSITION; MUSCLE; PH EFFECTS; PROTEINS; RNA;

MEATS;

PIERIS BRASSICAE; SUIDAE; SUS SCROFA;

EID: 0037207841     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00208-5     Document Type: Article

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