Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

Meat Science

Volumn 63, Issue 4, 2003, Pages 533-541

  Cava, Ramón ^a   Estévez, Mario ^a   Ruiz, Jorge ^a   Morcuende, David ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Free range rearing; Iberian pig; Lipid content; Meat colour; Muscle

Indexed keywords

COLOR; FATTY ACIDS; MEATS; METABOLISM; OILS AND FATS; OXIDATION; PHOSPHOLIPIDS; UNSATURATED COMPOUNDS;

MEAT COLOR;

MUSCLE;

SUS SCROFA;

EID: 0037208071     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00180-8     Document Type: Article

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